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| Caramelized Pear Galette |
There’s something magical about a galette—a rustic, free-form pastry that feels both elegant and wonderfully homemade. This Caramelized Pear Galette with Almond Cream combines buttery pastry, silky almond frangipane, and deeply caramelized pears arranged like a work of art. The result is a dessert that tastes as impressive as it looks: crisp edges, tender fruit, and a fragrant almond filling that melts into every bite.
Galettes are perfect for bakers of any skill level. Unlike a traditional tart, there’s no need for perfection. The beauty lies in its natural, imperfect folds and the golden caramel bubbling around the fruit. Whether served warm with ice cream or enjoyed at room temperature, this dessert brings warmth, comfort, and elegance to any table.
Ingredients
For the Pastry
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
- ½ cup almond flour
- ¼ cup softened unsalted butter
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 ripe but firm pears, thinly sliced
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 egg (for egg wash)
- 1 tablespoon raw sugar or caster sugar
- Powdered sugar for dusting (optional)
Step 1: Make the Pastry
In a mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it in until pea-sized crumbs form.
Drizzle in ice water, one tablespoon at a time, just until the dough starts to come together. Form it into a disc, wrap tightly in plastic, and refrigerate for 30 minutes. This rest time ensures a flaky, tender crust.
Step 2: Prepare the Almond Cream
In a small bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and mix until smooth. Stir in almond flour, vanilla, and almond extract (if using).
The frangipane should be creamy and spreadable, forming a rich base for the pears.
Step 3: Caramelize the Pears
Heat a skillet over medium heat and melt the butter. Add the brown sugar, stirring until dissolved and bubbly. Add the sliced pears, cinnamon, and lemon juice.
Cook for 5–7 minutes, gently stirring, until the pears soften slightly and develop a light caramel glaze. Remove from heat and allow to cool.
Avoid overcooking—the pears will continue to soften in the oven.
Step 4: Assemble the Galette
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it onto a parchment-lined baking sheet.
Spread the almond cream in the center, leaving a 2-inch border all around. Arrange the caramelized pear slices neatly on top of the almond cream, either in a circular fan pattern or casually for a rustic look.
Fold the edges of the dough toward the center, overlapping as needed to create a natural, rustic crust.
Brush the crust with beaten egg and sprinkle raw sugar around the edges for sparkle and crunch
Step 5: Bake
Bake the galette for 35–40 minutes, or until the crust is golden brown and the pears are bubbling gently.
Let cool for at least 15 minutes before slicing. Dust with powdered sugar for a beautiful finish.
Serving Suggestions
Serve warm or at room temperature with:
- Vanilla bean ice cream
- Whipped cream
- A drizzle of caramel sauce
- Toasted sliced almonds on top
This Caramelized Pear Galette with Almond Cream is a dessert that blends rustic charm with delicate French-inspired flavors. The almond cream adds richness and depth, balancing beautifully with the sweetness and slight tartness of the caramelized pears. The crust, buttery and flaky, brings it all together into a dessert that feels warm, nostalgic, and sophisticated.
Perfect for holidays, gatherings, or a cozy weekend treat, this galette proves that simple ingredients can create something extraordinary. Every slice feels like a small celebration.
Helpful Tips
1. Keep the butter cold
Cold butter = a flaky crust. Work quickly and avoid over-handling the dough.
2. Use firm pears
Bosc or Anjou pears hold their shape best during cooking.
3. Don’t skip resting the dough
Chilled dough prevents shrinking and gives structure.
4. Add texture
A sprinkle of sliced almonds on top adds crunch and elegance.
5. Customize flavors
A pinch of cardamom or ginger can elevate the pear filling beautifully.
6. Avoid sogginess
Spread the almond cream evenly—it acts as a moisture barrier to keep the crust crisp.
7. Storage
Store leftovers covered at room temperature for 1 day or refrigerated for up to 3 days.
