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A Caramel Pear Galette is a rustic pie full of perfectly cooked juicy pears, caramel, and spices. It’s easy to make (no pie dish!) and the perfect fall dessert!
A galette is basically fruit on top of a pastry. It’s similar to a pie but doesn’t have a top crust or a lot of other added ingredients. Galettes can even be savory! A pear galette is like a rustic pear pie or apple pie, but free form instead of rigid, so it’s easy to make (and easy to serve). This pear galette has caramel in every bite, is spiced just right with pears that are perfectly cooked.
I tested this recipe a few different ways: with thin pears and with cooked pears. Many years ago I had a pear pie at a friend’s house and I couldn’t swallow it because the pears were too crunchy. This is why I par-cook my pears for pear pie, but a galette is more rustic and thinner than pie, which is why slicing works best for this recipe.
Ingredients in Pear Galette
- Pie crust: Choose your favorite crust from the store. Having a premade crust saves so much time. Or use my homemade all butter pie crust!
- Pears: You’ll need about two ripe pears – use your favorite pears, like Bartlett or Bosc pears.
- Lemon juice: Cuts the sweetness and adds a freshness.
- Brown sugar: Adds sweetness to the recipe. Pack it tightly when you’re measuring it.
- Cinnamon and Ground nutmeg: The two together are the perfect fall spices.
- Salted caramel, plus more for garnish: You can never have too much caramel.
- Egg wash: For the edges of the crust.
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Dorothy’s Testing Notes & Tips
- It’s very important to cut the pears just right – they need to be thin and similar sized so they all cook at the same rate and cook through (and don’t stay crunchy). Cut the pears 1 mm thick (as thin as you can cut them without them falling apart).
- My galette cooks at a higher temperature than pie, so the bottom should bake just fine. Because the galette is thicker (and the pears are so thinly cut) the bottom will not be soggy. Just make sure to bake it until the bottom is done.
- To keep these pear galettes fresh, store them in the fridge in an airtight container. Eat within 3 days.
- Freezing this tart is okay, but you may find that the when pears unthaw they might get mushy.
- Pear galette can be served in a variety of ways: Top it with whipped cream, vanilla ice cream, or even some more caramel drizzle.
Caramel Pear Galette Recipe
Video
Ingredients
- 1 pie crust
- 1 pound pears, Bosc; approximately 2 pears
- 1 teaspoon lemon juice
- ⅓ cup (67g) packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons salted caramel, plus more for garnish
- Egg Wash, for brushing
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or silicone baking mat.
- Stir together brown sugar, cinnamon, and nutmeg. Set aside.
- Slice pears 1/16-inch (1mm) thick. Place in a large bowl and toss with lemon juice, then add sugar mixture and toss to coat.
- Roll out pie crust on a large piece of parchment paper or a silicone baking mat. Roll dough into a 12-inch circle.
- Arrange the pears (without any juices) in the center of the pie crust circle, leaving a 2-inch border. Drizzle with caramel (just over the pears).
- Fold up the edges gently and place over the pears, overlapping as necessary. Brush with egg wash.
- Bake 28-32 minutes, or until golden. Let cool to room temperature and drizzle with additional caramel before serving.
- Store covered in the refrigerator for up to 3 days.
Notes
- Be sure to slice the pears very thin so they cook all the way.
- Use homemade caramel, salted caramel, or even buy it from the store.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Pear Galette
- Stirring or whisking the spices and brown sugar together before adding the pears makes it much easier to evenly coat them.
- Make sure the pears are fully coated.
- You can arrange your pear slices in a design or just pile them in the center, but it’s important to leave a 2-inch border to fold over.
- Once folded over, it’s important to brush with egg wash.
