Description
This rustic Pear Galette is a delightful and easy-to-make dessert featuring thinly sliced pears spiced with cinnamon and ginger, wrapped in a flaky pre-made pie dough crust. Enhanced with a luscious homemade caramel sauce and studded with hydrated dried cranberries, this galette bakes to a golden perfection that’s perfect for any casual gathering or sophisticated treat.
Ingredients
Fruit Filling
- 2 pears, cored and quartered
- 2 Tbsp granulated sugar
- 2 Tbsp brown sugar
- 2 Tbsp lemon juice
- ½ tsp cinnamon
- ½ tsp ground ginger
- Pinch of salt
- 1 Tbsp dried cranberries (craisins)
Crust
- 1 pre-made pie dough
- 1 Tbsp milk, for brushing
- 1 Tbsp turbinado sugar, for sprinkling
Caramel Sauce
- ¼ cup salted butter
- ½ cup brown sugar
- ¼ cup heavy cream, room temperature
- ½ tsp vanilla extract
Instructions
- Slice: Preheat your oven to 450°F. Slice the pears into thin ¼ inch slices to ensure even cooking and a tender texture in the galette.
- Mix: In a medium mixing bowl, combine the granulated sugar, brown sugar, lemon juice, cinnamon, ground ginger, and a pinch of salt. Pour this mixture over the sliced pears and stir gently to coat. Set aside to marinate.
- Roll: Unroll the pre-made pie dough onto a sheet of parchment paper. Arrange the sliced pears in a single layer on the dough, leaving a 1-2 inch border clear around the edges. If you have extra slices, fan them out on top for an additional layer.
- Hydrate: Add the dried cranberries to the leftover pear juice to allow them to soak and soften, enhancing their flavor and texture. Set aside while you prepare the caramel sauce.
- Melt: In a small saucepan over medium-low heat, melt the salted butter until fully liquefied. Add the brown sugar and whisk constantly until a smooth caramel sauce forms.
- Whisk: Remove the caramel from heat and slowly stream in the room temperature heavy cream along with vanilla extract, whisking continuously until well combined and smooth.
- Brush: Let the caramel sauce thicken slightly. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears on the dough to add moisture and flavor.
- Sprinkle: Dot the pear layer with the hydrated cranberries evenly, incorporating bursts of sweetness and color.
- Fold: Gently fold the edges of the dough over the pears, pinching to form a rustic crust that frames the filling and prevents it from spilling during baking.
- Brush & Sprinkle: Brush the exposed crust with milk to promote browning, then sprinkle turbinado sugar over the crust and the pear filling for a crunchy, sparkling finish.
- Bake: Place the galette on a baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the pears are tender and beginning to wilt.
Notes
- Use firm but ripe pears such as Bosc or Anjou for best texture and flavor.
- Pre-made pie dough speeds up preparation but homemade dough works equally well.
- Keep an eye on the galette towards the end of baking to prevent over-browning.
- Allow the galette to cool slightly before serving to let the caramel sauce set.
- Optional: Serve with a scoop of vanilla ice cream or whipped cream for an indulgent touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
