Spiced Pear Galette

Spiced Pear Galette desserts With a buttery, flaky crust and sweet, cinnamon-spiced pears, this pear galette is simple, delicious, and full of rustic charm. Easier than a pie and the perfect dessert warm out of oven - no need to wait hours for it to cool. fruit galettes, pear pastries Spiced Pear Galette pears, galettes

With a buttery, flaky crust and sweet, cinnamon-spiced pears, this pear galette is simple, delicious, and full of rustic charm. Easier than a pie and the perfect dessert warm out of oven - no need to wait hours for it to cool. Enjoy with vanilla ice cream or whipped cream, a drizzle of caramel sauce or my salted maple glaze and toasted chopped pecans.

Spiced Pear Galette

What is a Galette?

A Galette is a classic French dessert. Simply put, it’s a flat round pastry with some sort of filling. Very much like a rustic pie. A galette for every season and every fruit is a must and pear season was not going to pass me by without making a few tasty things with them. Pears get overlooked many time as apples are way more popular when it comes to pies and baked goods in the fall season, but I have a thing for pears and I think they bake up just as good and if not better than apples (dare I say) with all the fall spices.

Spiced Pear Galette

Pear Galette Recipe Ingredients

  • PIE DOUGH: I have included a simple pie crust recipe. Feel free to use that or your own pie crust recipe or you could also use store-bought pie dough.
  • PEARS: You will need approximately 4 pears - the best varieties for baking are Bosc Pears, Anjou Pears and Bartlett Pears, but I have baked all sorts of pears and any variety will work but those three hold their shape a little better when baked.
  • SPICES: I like to use a combination of ground cinnamon, ground ginger, ground nutmeg and ground cardamom - but you could simply stick with cinnamon or you could even use apple pie spice.
  • SUGAR: I use granulated sugar for this recipe but for a more caramelized flavour you could use brown sugar
  • EGG: Brushed onto the crust for a golden, glossy finish.
  • MELTED BUTTER: Adds richness to the pear filling and helps the cinnamon and sugar adhere to the apples.
  • TURBINADO SUGAR: Sprinkled on the edges of crust for added sweetness and a crunchy texture.
  • HONEY Optional. Used to glaze the pears, giving them a glossy finish and adding a subtle sweet flavor. You could also use apricot jelly or jam.

Spiced Pear Galette

How to Make an Pear Galette (full instructions below)

  1. MAKE DOUGH/CRUST: Whisk dry ingredients, cut in butter, toss with water. Dump dough out onto a clean surface and knead several times until dough just comes together. Press into an even disk. Wrap in plastic wrap and chill.
  2. PREPARE FILLING: Toss sliced pears with spices, flour, salt and lemon juice
  3. ASSEMBLE: Roll out pie dough on floured surface, brush middle with melted butter, sprinkle over the sugar and cinnamon, arrange apples, fold edges. Brush edges with egg wash.
  4. CHILL: While you preheat oven chill the pie in a parchment lined baking sheet.
  5. BAKE: Transfer chilled galette to oven and bake until fruit filling is bubbling and pie crust is deeply golden brown.
  6. COOL: Allow to cool for a few minutes out of the oven, brush the fruit with the honey, slice and serve.

Spiced Pear Galette

How to Serve Pear Galette

  • As with most Pear dessert recipes, a scoop of vanilla ice cream is simple perfection.
  • If you’re looking for some added indulgence, add a drizzle of caramel sauce (storebought or homemade) or make the salted maple glaze I often make this galette with which is below in recipe notes.
  • Candied nuts and whipped cream also make for tasty finishing touches.

Spiced Pear Galette

Pear Galette Make Ahead, Storage & Freezing

  • MAKE AHEAD: Both the dough and pear filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after it’s wrapped tight with plastic wrap. Thaw overnight in the refrigerator before rolling out and filling.
  • STORAGE: Galettes are best eaten the day they are baked but you can store leftover galette covered or in an airtight container at room temperature for 1 day or in the fridge for up to 3-4 days. Re-heat it in a 300°F oven for about 10 minutes or until warmed.
  • FREEEZING:
    • Freeze before baking Freeze a fully assembled unbaked galette that has been wrapped tight for up to three months. To bake, unwrap the galette and place it on a parchment-lined baking sheet. You might need to add 5–10 minutes to the baking time.
    • Freeze after baking Once the galette is cool place it in the freezer on sheet pan/ cookie sheet and flash freeze it until solid. Wrap it in a couple of layers of plastic wrap and store/freeze it in an airtight container. To reheat, thaw the galette to room temperature, then re-heat it in a 300°F oven for about 10 minutes or until warmed.

Spiced Pear Galette

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Recipe

Servings: 8
Prep Time: 1 hr 20 mins
Bake Time: 35 mins
Total Time: 2 hours

Ingredients

For the Dough

  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cups cold butter, cubed
  • ¼ cup ice cold water, plus more as needed

For the Base of Dough

  • 2 tablespoons butter, melted
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon

For the Filling

  • 4 firm ripe large Bosc pears (about 950 g total), peeled, cored and sliced lengthwise in ½-inch thick wedges
  • 1 teaspoon lemon juice
  • 4 teaspoons all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cardamon
  • 1 tablespoon liquid honey (for after it bakes)
  • Chopped pecans for serving (optional)

For the Egg Wash

  • 1 egg yolk
  • 1-2 tablespoons turbinado sugar or sparkling sugar (optional)

Directions

For the Dough

  1. In a large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
  2. Drizzle with ice water; toss with fork, until flour is moistened.
  3. Add 1–2 more Tablespoons of water as needed if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball.
  4. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.)

For the Filling

  1. Toss together pears, flour, 2 tablespoons sugar, ginger, cinnamon, nutmeg, cardamon and lemon juice.
  2. Set as side while you prepare the dough.

Roll Our Dough & Assemble

  1. On lightly floured work surface, using a rolling pin, roll out dough into 12-inch circle; transfer dough to parchment paper–lined large baking sheet.
  2. Spread butter over pastry, leaving scant 2-inch border; sprinkle with 1 tablespoon sugar and the cinnamon.
  3. Arrange pears in even layer over buttered pastry. Leaving 2 inch border.
  4. Fold pastry edges over fruit. Whisk egg yolk with 2 tsp water; brush over pastry. Sprinkle with sparkling sugar if using.

Preheat Oven and Bake

  1. Refrigerate the shaped galette for at least 15–20 minutes as the oven preheats, and up to 8 hours. (If refrigerating for longer than 1–2 hours, cover it lightly with plastic wrap.)
  2. Preheat oven to 400°F
  3. Bake galette until the crust is golden brown, about 30–35 minutes.
  4. Remove from oven once done and cool on the baking sheet over cooling rack for 10 minutes. In a small microwaveable bowl, microwave honey on high for 10 seconds; brush over fruit filling. Sprinkle with a little flake salt (if using). Slice and serve.
  5. Cover and store leftovers in the refrigerator for up to 4 days

Recipe Notes

  • The galette will lose its shape while baking if it’s not cold when it hits the oven. So always chill it while preheating the oven.
  • Make sure all your dough ingredients are well chilled: butter and water. Do not over work the dough.
  • To use a food processor for the dough: Pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.Sprinkle with the water, and pulse untiathe dough comes together. If too dry, add a little extra water by the teaspoon, and pulse until the dough just comes together.
  • Serve this with a Salted Maple Glaze: 2 tablespoons butter, ¼ cup maple syrup, ⅓ cup powdered sugar, 1 teaspoon vanilla extract or maple extract, pinch of salt. Melt the butter in a small sauce pan over medium-low heat.Let the butter bubble and brown slightly, cooking for about 2-3 minutes and stirring often. Remove from heat and whisk in the remaining ingredients. Drizzle over cooked galette. Serve with vanilla ice cream and toppped with chopped walnuts (if using)
  • This galette recipe can make 4-5 mini pear galettes or tarts - simply roll dough out then form circle, cut rounds using a 5.5 or 6 inch cookie cutter to do so and assemble as you would in the recipe above.

Adapted from Canadian Living

Spiced Pear Galette