Caramel Pear Galette Recipe
Before pear season ends, don’t miss your chance to make a fall dessert everyone will swoon over. This caramel pear galette recipe is easy yet elegant enough for your next dinner party.
Ingredients for the Perfect Pear Dessert
Make a rustic galette for dessert with your bounty of pears. Whether you’re entertaining guests or having a special date night, the fresh pears and sweet caramel are a blissful match.
Arrange the pear slices in concentric circles or any other design. No matter how you do it, you’ll be left with a tender and flaky crust topped with sweet and creamy pears.
For this galette recipe, you’ll need:
• Refrigerated rolled pie crust
• Anjou pears
• Lemon juice
• Flour
• Cinnamon
• Salt
• Caramel sauce
• Eggs
• Turbinado sugar
Remember to get the printable recipe at the bottom of the post with the measurements and instructions.
How to Make This Easy Pear Galette
You’ll start by getting your oven preheated to 375 degrees. You should also set your refrigerated pie crust out on the counter for 15 minutes during this time, allowing it to soften up.
- When the pie crust is softened, you’ll unroll it and put it on a parchment paper-lined baking sheet.
- Next, take your rolling pin to the pie crust and roll it out directly onto the parchment-paper-lined cookie sheet to form a circle about 12 inches in diameter.
- Now that your pie crust is ready for your pear galette, you’ll need to get the pears ready. Wash them and slice them in half, making sure to remove the cores and stems from each side.
- Place the cut side of each pear down onto your cutting board and slice so you get ¼-inch thin slices of pear, being careful to keep the slices for each half of the pear together.
- Next, put the pears in a large mixing bowl and drizzle your fresh lemon juice over them. You’ll then grab a small bowl and mix the flour, cinnamon, and salt together in it, then use a spoon to sprinkle this flour mixture onto the pears.
- Using prepared caramel sauce, spoon it into the center of your pie crust and spread it to within a 2-inch border along the edges. Arrange your pears in the center, spacing them evenly with the peel side up. You’ll want to fan out the slices of each pear half ever-so-slightly.
- Fold the pie crust onto the pears, allowing only the center to remain open. It will retain a circular shape by making small pleat-like folds in the crust. Drizzle the rest of the caramel sauce onto the pears in the center.
- Make an egg wash by beating an egg in a small bowl using a fork. Take your pastry brush and use it to brush the egg wash onto the top and sides of the pie dough, then sprinkle with turbinado sugar.
- You’ll bake this dreamy dessert for 30 to 35 minutes or until it has a golden brown hue. Make sure you allow it to cool for 10 minutes on a cooling rack before you slice it.
This pear galette should be warm when you serve it, and the only addition you need is a scoop of vanilla ice cream on top of each serving.
Adding Variety
We made this last Thanksgiving, and it was utterly divine. You can peel the pears if you prefer or even make any type of fruit galette. Chef’s rustic apple would be like a fancier apple pie. You can use any fruit for this sweet dessert. You could also make a savory pear galette with blue cheese.
Feel free to arrange the pears in concentric circles or any other type of pattern. You can also just spoon it into the pie dough.
This rustic pie can be kept in the fridge for up to three days after baking, though more than likely, you’re not going to have any leftovers because it’s so good!
The perfect dessert awaits with this rustic pear galette. It’s unbelievably easy, delicious, and impressive, and can be made with any fruit or turned from sweet galette to savory galette!
Caramel Pear Galette Recipe
Ingredients
- 1 refrigerated rolled pie crust
- 3 large Anjou Pears – unpeeled halved, cored and sliced.
- 1 tablespoon lemon juice
- 2 teaspoons flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup of caramel sauce premade
- 1 egg for egg wash
- 2 tablespoons Turbinado Sugar
Instructions
- Preheat oven to 375 degrees. Set out the refrigerated pie crust for 15 minutes to soften while the oven preheats.
- Once the pie crust has softened, unroll the pie crust and place it on a baking sheet lined with parchment paper.
- Using a rolling pin, roll the pie crust into an approximate 12” circle directly on top of parchment paper.
- Wash pears and slice in half, removing cores and stems from each half. Lay cut side of pear down on cutting board and slice pear into ¼ inch slices. Keep the slices for each half of pear together.
- Place pears in a bowl and drizzle lemon juice over the slices.
- Mix flour, cinnamon, and salt together in a small bowl with a spoon and sprinkle over pears.
- Spoon half of the caramel sauce in the center of the pie crust and spread to within 2 inches of the edge of the pie crust.
- Arrange pears in center of the pie crust by placing the sliced pear halves evenly spaced around the crust with peeling side up and fanning out the slices of each half of pear slightly. Fold over the pie crust on top of the pears, leaving the center open and creating a crust edge. Make small pleat like folds in the crust to form a circle.
- Drizzle remaining caramel sauce on top of pears.
- Beat egg in small bowl with a fork. Using a pastry brush, brush the top and sides of pie crust with beaten egg. Sprinkle turbinado sugar on top of egg wash.
- Bake in 375 degree oven for 30 – 35 minutes or until golden brown. Cool for 10 minutes on a cooling rack before slicing. Serve warm with vanilla ice cream.
Notes
- Keep any leftovers in an airtight container and refrigerate. The galette is good for up to three days in the refrigerator.
- You can use brown sugar if you don’t have turbinado sugar.
