Rustic Pear Galette for Fall
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This Pear Galette Recipe wraps sweet, juicy pears in a buttery homemade pastry for a wonderfully simple fall dessert.
This rustic French-inspired tart is a lovely way to make the most of seasonal pears. With no need for a pie dish or perfectly crimped edges, it’s an impressive-looking dessert that’s actually wonderfully unfussy to make.
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Why You’ll Love This Pear Galette Recipe
- Beautifully rustic: No need to worry about perfect pastry edges—the relaxed look is part of its charm!
- Full of seasonal flavor: Sweet pears make this a delicious fall dessert.
- Homemade pastry: The buttery crust bakes until crisp and golden around the juicy pear filling.
- Simple but impressive: It looks gorgeous on the table without the fuss of making a traditional pie.
- Perfect for entertaining: Serve it for a fall dinner, Sunday lunch, or Thanksgiving dessert.
Try this easy pear galette when you want a cozy homemade dessert without the fuss of baking a pie. For a savory twist, check out our Brie and Pear Puff Pastry Tart.
Serve This Pastry With…
Serve your Pear Galette warm or at room temperature, either on its own or with something creamy on the side.
How Do I Make a Pear Galette?
Check out the recipe card below—you can print or save it for later—please leave a review and star rating!
Pear Galette
Ingredients
- 1½ cups all-purpose flour plain flour, plus extra for working the dough
- 5½ tablespoons granulated sugar divided
- ¼ teaspoon salt
- 10 tablespoons cold unsalted butter cubed
- ¼ cup very cold water
- 3 large pears sliced
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 large egg
- 1 tablespoon water or milk for egg wash
- 1-2 tablespoons turbinado sugar demerara sugar, to taste
- Powdered sugar icing sugar, for serving
SUGGESTED PRODUCTS
- Pastry Cutter or 2 Forks
Instructions
- Place the flour, 2½ tablespoons of the granulated sugar, and salt in a large mixing bowl. Whisk to combine.
- Add the cold butter. Using a pastry blender or 2 forks, cut the butter into the flour mixture until crumbly, with very small pieces of butter distributed throughout.
- Pour the very cold water into the bowl and stir just until the dough begins to come together.
- Lightly flour your work surface and turn out the dough. Shape it into a ball, then flatten into a round disc.
- Wrap the dough in plastic wrap (cling film) and refrigerate for at least 30 minutes.
- Meanwhile, toss the sliced pears with the remaining 3 tablespoons of granulated sugar, vanilla, cinnamon, and cardamom. Refrigerate while the dough rests.
- Preheat the oven to 400°F/200°C/Gas 6.
- Place a sheet of parchment paper (baking paper) on your work surface. Unwrap the chilled dough, place it onto the paper, and roll into a 10-12-inch (25-30 cm) circle.
- Arrange the pear filling in the center of the dough, leaving a 3-inch (7.5 cm) border around the edge.
- Fold the dough over the pears, working around the galette and overlapping the dough slightly as needed. Gently press together any cracks.
- Whisk the egg with 1 tablespoon water or milk. Brush the exposed crust with the egg wash and sprinkle with turbinado sugar.
- Transfer the galette and parchment paper to a baking sheet. Bake for 35-40 minutes, until the crust is deep golden brown.
- Allow to cool for 5-10 minutes. Dust lightly with powdered sugar before serving. Serve warm and enjoy!
Notes
Tips
- Keep the butter and water very cold when making the pastry. Small pieces of cold butter throughout the dough help create a tender, flaky crust.
- Don’t worry about making the edges perfectly even. The folded, irregular crust is part of a galette’s rustic appearance.
- Leave approximately 3 inches (7.5 cm) around the filling so there’s enough pastry to fold securely over the pears.
- This pear galette is best served warm on the day it is baked.
Substitutions
- You can replace turbinado sugar with demerara sugar, which is readily available in UK supermarkets.
Leftovers
- Allow leftover galette to cool completely before storing.
- Reheat individual slices gently in the oven for a few minutes if you prefer to serve them warm.
Freezing
- You can freeze the baked galette once it has completely cooled. Wrap well and place in a freezer-safe container to protect the pastry.
- Thaw, then gently reheat in the oven until warmed through.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
A Rustic Fall Dessert
Golden pastry and tender baked pears make this simple galette a delicious way to celebrate fall baking. Add a dusting of powdered sugar before serving, then slice it up and enjoy!
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