Pear Galette with Flaky Crust

published Oct 7, 2022
Pear Galette Recipe

Pears gently tossed in brown sugar, warm baking spices, and lemon juice, then baked in a rustic crust until jammy and deep golden-brown.

Serves8

Prep35 minutes to 40 minutes

Cook35 minutes to 40 minutes

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Credit: Kelli Foster

My whole family is pretty traditionalist when it comes to fall holiday desserts. Give them a classic apple pie or pumpkin pie, and they’re happy as can be. But last Thanksgiving I added something new to our dessert lineup: a pear galette. And guess what? It was the first thing all of my guests went for and the first to disappear.

I’ve long felt that pears simply don’t get the attention they deserve. So, this is a dessert that celebrates pears. Here, thin slices of sweet pears are tossed with a sprinkle of cinnamon, ginger, and brown sugar and wrapped in a buttery, flaky pie crust. It’s everything there is to love about a fall fruit pie, but way less fussy to make.

What Is a Galette?

A galette is basically the more simple, easygoing version of a pie. You get the flaky dough you love so much with pie, but there’s no transferring the dough to a pie pan and crimping the edges. Galettes have a free-form appearance with folded edges that give off a rustic, sometimes homey vibe.

Credit: Kelli Foster

What Are the Best Pears for Galettes?

Just like there are certain varieties of apple that are best for baking, the same is true with pears. The best pears for galettes (and baking in general) are Anjou and Bosc pears. Both have a mild-mannered sweet flavor and a firm, crisp texture, and hold their shape well after baking. The latter is what makes them a top choice for galettes.

Save Bartlett pears, which tend to lose their shape and fall apart during baking, for sauces and eating out of hand.

How Do I Keep a Galette from Getting Soggy?

In the case of this pear galette, the fruit won’t release enough moisture for the crust to become soggy. But to be extra sure, the sliced fruit is tossed with a spoonful of cornstarch, creating a slightly jammy layer.

Still want more insurance? Add an additional layer between the fruit and crust. While this recipe doesn’t call for it, you can also spread a thin layer of frangipane over the rolled crust before layering on the pears.

Pear Galette Recipe

Pears gently tossed in brown sugar, warm baking spices, and lemon juice, then baked in a rustic crust until jammy and deep golden-brown.

Prep time 35 minutes to 40 minutes

Cook time 35 minutes to 40 minutes

Serves 8

Nutritional Info

Ingredients

For the crust:

  • 8 tablespoons (1 stick)

    cold unsalted butter

  • 1 1/2 cups

    all-purpose flour, plus more for rolling

  • 1 tablespoon

    granulated sugar

  • 3/4 teaspoon

    kosher salt

  • 1/4 cup

    plus 2 tablespoons ice water, divided

For the filling:

  • 1 1/2 pounds

    ripe but firm Anjou or Bosc pears (3 to 4 medium)

  • 1/2

    medium lemon

  • 1/4 cup

    packed light brown sugar

  • 1 tablespoon

    cornstarch

  • 1/2 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    ground ginger

  • 1/4 teaspoon

    kosher salt

  • 2 tablespoons

    unsalted butter

  • 1

    large egg

  • 1 tablespoon

    plus 1 teaspoon water, divided

  • 2 teaspoons

    turbinado or coarse sugar (optional)

  • 1 tablespoon

    smooth light-colored jam, such as peach, apple, or apricot

Instructions

Make the filling:

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Remove dough from refrigerator and let sit at room temperature while you prepare the filling.

  2. Add 1/4 cup packed light brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon, 1/4 ground ginger, and 1/4 teaspoon kosher salt in a large bowl and stir to combine.

  3. Finely grate the zest of 1/2 medium lemon until you have 1/2 teaspoon. Juice the lemon until you have 1 tablespoon. Add both to the bowl with the sugar mixture and stir to combine.

  4. Peel, halve, core, and thinly slice 1 1/2 pounds Anjou or Bosc pears. Add to the bowl with the sugar mixture and gently toss to coat.

Assemble and bake the galette:

  1. Unwrap the dough and place on a lightly floured sheet of parchment paper. Lightly flour a rolling pin and roll the dough into a 12-inch round about 1/8-inch thick. Slide the parchment and the dough onto a baking sheet.

  2. Arrange the pears on the dough in a concentric circle, starting at the outside and leaving a 2-inch border and then working your way in towards the center, overlapping the slices about halfway. Drizzle any remaining juices in the bowl over the pears. Gently fold the edges of the dough over the filling, pleating it about every 2 inches.

  3. Cut 2 tablespoons unsalted butter into 8 pieces. Place 1 large egg and 1 tablespoon of the water in a small bowl and beat with a fork to combine.

  4. Scatter the butter over the filling. Brush the crust with the egg wash and sprinkle with 2 teaspoons coarse sugar if desired.

  5. Bake until the crust is a deep golden-brown, the juices are bubbling, and the fruit is tender, 35 to 40 minutes. Slide the parchment with the galette on it onto a wire rack and let cool completely.

  6. Place 1 tablespoon light-colored jam and the remaining 1 teaspoon water in a small bowl and stir to combine. Brush the filling with the glaze. Cut the galette into wedges and serve.

Recipe Notes

Make ahead: The dough can be made up and refrigerated for up to 3 days or frozen for up to 3 months.

Storage: The galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.