Serves 4 - 6
Preheat the oven to 400 degrees (F).
Line a baking sheet or tart pan with parchment paper.
Sprinkle flour over a cutting board and then roll the pastry dough into a 14-inch round. Place the round on the lined baking sheet or tart pan and refrigerate for at least 30 minutes.
Combine 1/4 cup sugar, cornstarch, and salt in a medium bowl.
Cut the pears in half. Use a melon baller (or a 1/2 teaspoon measuring spoon) to remove the pithy centers and then slice each half into 1/4-to-1/2 inch thick slices to lay them out in a fan shape.
Coat the pears with the cornstarch mixture and place them on a large plate.
Remove the pie crust from the refrigerator. Position the pear slices on pie crust, starting from the center of the dough and working outward, leaving a minimum of four inches of dough to fold back over the fruit.
Sprinkle the candied ginger over the pears. Place dots of butter all around the galette. Press the dough around the edges over the fruit to hold it into place.
Beat the egg with a whisk in a small bowl. Use a pastry brush to apply the egg wash to the edges of the dough. Sprinkle the egg-covered dough with the remaining 1/8 cup sugar.
Bake 30 - 60 minutes, or until the crust is a golden brown. Remove the galette from the oven to a wire rack. (My crust was very thin so it browned quickly. My pears were plenty soft too.)
Spoon the apricot jam into a small saucepan and heat thoroughly. Alternately, you can microwave in a microwave-safe bowl for 15 to 25 seconds. Brush the warm jam over the pears and serve the galette.
*I totally forgot to add the butter and my tart turned out fine. My pears were very juicy and tender as is.
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