Pear Galette Recipe

Overhead view of a pear galette with a slice cut out.

4 from 3 votes

This easy Pear Galette is packed with warmly spiced pears and craisins, then wrapped in a flaky crust and served with homemade caramel sauce!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: French

Total Cost: ($6.24 recipe / $0.78 serving)

Servings: slices

Author: Jess Rice

Ingredients

Pear Galette Ingredients

2 pears, cored and quartered* $2.64
2 Tbsp granulated sugar $0.08
2 Tbsp brown sugar $0.10
2 Tbsp lemon juice $0.02
½ tsp cinnamon $0.04
½ tsp ground ginger $0.12
pinch of salt $0.01
1 pre-made pie dough $1.38
1 Tbsp dried cranberries or ''craisins'' $0.13
1 Tbsp milk, for the crust $0.01
1 Tbsp turbinado sugar, for the crust $0.06

Caramel Sauce Ingredients

¼ cup salted butter $0.60
½ cup brown sugar $0.40
¼ cup heavy cream, room temperature $0.42
½ tsp vanilla extract $0.23

Instructions

Preheat oven to 450F. Slice pears ¼ inch thin.**
In a medium mixing bowl, stir together sugar, brown sugar, lemon juice, cinnamon, ground ginger, and salt.
Pour the mixture over sliced pears and set aside.
Unroll pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
Then, add craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
In a small saucepan, melt salted butter over medium-low heat. Then, add brown sugar and whisk together until a smooth caramel forms.
Remove caramel from heat and stream in room temperature heavy cream and vanilla, whisking until smooth.
Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
Dot the pears with hydrated cranberries.
Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
Brush the crust with milk.
Sprinkle turbinado sugar over the crust and on top of your galette.
Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***

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Notes

*I chose a red Anjou pear and a green bartlett pear. Any variety of pear will work for this galette. You can choose to peel your pears or leave the skin on. I left the skin on.

**I sliced my quartered pears, keeping them organized and together so they would be easier to fan out when filling my tart for aesthetic reasons.

***The pears will not turn to mush but should be tender and maintain their signature texture. If you find your crust is beginning to burn, you can lightly place a piece of tinfoil on top of your galette to help dodge the heat. This is a very flat “pie alternative” and doesn't take as long to cook.

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