Pear Galette
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Pear Galette
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You'll love the rustic charm of my French pear galette. Learn how to create this delicious dessert with its flaky crust and spiced pears.
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Ingredients
For the Dough
- 1 ⅔ cups all-purpose flour cold
- ⅔ cup butter cubed, cold, salted
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoons water (may need one additional tablespoon of water)
For the filling:
- 3 pear peeled, cored, and thinly sliced
- 2 ½ tablespoons all-purpose flour
- 1 ½ tablespoons sugar
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
- 1 ½ teaspoons lemon juice
- ½ teaspoon nutmeg
- ½ teaspoons salt
- ¼ teaspoons cloves ground
- ¼ teaspoons ground ginger
- 1 tablespoon apricot preserves
- 2 tablespoons honey
Instructions
Make the Dough
- In a food processor, combine cold flour, cold butter, sugar, and salt. Pulse several times until the mixture is crumbly.
- With the food processor running, slowly stream in the water until the mixture start to come together.
- Remove the dough from the processor and shape it into a disk. Wrap the disk in plastic wrap and place it in the refrigerator to chill at least 2 hours before proceeding.
Make the Filling
- In a large mixing bowl combine the pears, flour, sugar, brown sugar, cinnamon, lemon juice, nutmeg, salt, cloves, and ginger.
- Mix until the pears are well coated. Mix gently taking care not to break the pears any more than necessary. Set aside.
Assemble and Bake the Galette
- Near the end of the dough chilling time, preheat the oven to 450 F.
- Lightly flour a piece of parchment paper large enough to hold the rolled out dough
- Turn out the chilled dough onto the lightly floured parchment paper and dust the top with a little flour.
- Using a floured rolling pin, roll the dough out into a rough circle approximately 14” across and 1/8-inch thick.
- Spread the preserves evenly onto the rolled out dough, leaving about 2-inches around the edge.
- Add the pear mixture on top of the preserves in an even layer.
- Fold the edges of the dough in over the pear filling.
- Lift the galette using the parchment to transfer it to a baking sheet.
- Transfer the baking sheet with the galette and parchment into the preheated oven.
- Bake on the center oven rack for 20 minutes.
- Reduce the heat to 375 F and continue baking for an additional 25-30 minutes, or until the crust is golden brown.
- Remove the galette from the oven and place it on a wire cooling rack. Brush the entire top with honey.
- Cool for 10-15 minutes before serving.
- Dust with powdered sugar if desired.
Notes
- The dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze it for up to 3 months. If frozen, thaw overnight in the fridge before using.
- Besides pears, you can use apricots, apples, peaches, or plums. Just adjust the spices accordingly to complement the fruit.
- Keep leftovers tightly wrapped for up to 2 days at room temperature.
Nutrition Information
Show Details
Serving
1slice
Calories
322kcal
(16%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
416mg
(17%)
Potassium
124mg
(3%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
497IU
(10%)
Vitamin C
4mg
(4%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 322kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 416mg | 17% |
| Potassium | 124mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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