Christmas圣诞Mother’s Day母亲节Valentine’s情人节French法式
Rustic Pear Galette乡村梨子挞
A 6-serving recipe with a 60-minute beginner workflow, exact seasoning and visible checkpoints.梨片与黄油、糖铺在派皮上烘烤，做成带果香的乡村挞。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Use 1 refrigerated pie crust. Core 3 pears and slice 6 mm thick. Measure 3 tbsp sugar (keep 1 tsp apart), 1 tbsp flour, ½ tsp cinnamon and 1 tbsp butter cut into small pieces. Beat 1 egg in a cup. Line a sheet pan with parchment.用1张冷藏派皮。3个梨去核切6毫米片。量3大匙糖（另留1小匙）、1大匙面粉、½小匙肉桂、1大匙黄油切小块。1个鸡蛋在杯中打散。烤盘铺烘焙纸。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Pie crust派皮1
- Pear梨3
- Sugar白糖3 tbsp大勺
- Butter黄油1 tbsp大勺
- Flour面粉1 tbsp大勺
- Cinnamon肉桂粉0.5 tsp小勺
- Egg鸡蛋1
Method做法
Set a rack in the middle of the oven and preheat to 400°F (200°C).
烤架放到烤箱中层，预热到400°F (200°C)。
The preheat light or signal confirms the set temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Unroll the crust on the parchment into a 30-cm round.
把派皮在烘焙纸上展开，摊成30厘米的圆片。
Dough is even, with no tears.面皮厚薄均匀无破口。
Common mistake & quick fix容易错在哪，怎么补救
Press tears together with a damp finger.破口用湿手指按合。
Toss the pears with the sugar, flour, and cinnamon.
梨片和糖、面粉、肉桂拌在一起。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Arrange the pears in the center, leaving a 5-cm border; fold the border over the fruit and dot with butter. Filled right to the rim: a puddle of pear juice on the pan. Leave a border and fold it over. Only then do the juices stay inside the tart.
梨片铺在中间，边上留出5厘米；把边折过来盖住梨，再点上黄油块。馅铺到边的，烤盘上是一摊梨汁。中间留出边再折上去，汁才会留在挞里。
Common mistake & quick fix容易错在哪，怎么补救
Spread with a spatula; uneven layers cook unevenly.用刮刀抹平，不平会熟得不匀。
Brush the crust with egg and sprinkle with the 1 tsp sugar.
面皮上刷蛋液，撒那1小匙糖。
The exposed crust is evenly shiny.露出的面皮均匀发亮。
Common mistake & quick fix容易错在哪，怎么补救
Wipe up egg pooling on the parchment so it does not burn.烘焙纸上积的蛋液擦掉以免烤焦。
Bake on the middle rack.
放中层烤。
Top is evenly golden and the filling bubbles at the edges.表面均匀金黄，边缘馅料冒泡。
Common mistake & quick fix容易错在哪，怎么补救
If browning too fast, cover loosely with foil; if still pale, bake 5 more minutes.上色太快就松盖铝箔；仍浅就再烤5分钟。
Let it cool on the sheet pan.
就放在烤盘上放凉。
It is cool enough to hold and has firmed up.凉到可以拿，已经定型。
Common mistake & quick fix容易错在哪，怎么补救
Cutting while hot makes it fall apart; wait the full time.趁热切会散，等够时间。
Cut into 6 pieces and serve.
切成6块，上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Pie crust派皮A ready pie or pizza crust saves time; bake straight from the fridge for flakier results.现成派皮或比萨饼底省时；从冰箱拿出直接烤更酥。
Pear梨Ripens off the tree from the neck down—press near the stem.离树后从颈部往下熟——按蒂附近判断。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
Butter黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Flour面粉All-purpose flour is the US default; spoon into the cup and level, don't scoop, or you'll add too much.中筋面粉是美国默认面粉；用勺舀入量杯再刮平，别直接挖，否则会多。
- Cinnamon肉桂粉
Warm sweetness without sugar; Ceylon is milder, cassia bolder.不加糖也有暖甜感；锡兰肉桂温和，桂皮更冲。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Rimmed sheet pan, parchment, pastry brush, oven mitts带边烤盘、烘焙纸、刷子、隔热手套
Make it a balanced meal营养搭配建议
Treat: enjoy after a lighter plate — lean protein plus a big green salad keeps the meal balanced.甜点小贴士：主餐选清淡的——瘦蛋白加一大盘绿叶沙拉，整餐更均衡。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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