If you’re craving a warm, comforting dessert that’s easy to make and bursting with flavor, look no further than the Cinnamon Pear Galette. With a buttery, flaky pie crust and a spiced filling, it’s the perfect balance of comfort and sophistication, and is a great Fall dessert.
This rustic French pastry is a beautiful way to showcase the sweet and juicy pears in season. The best part? You don’t have to be a pastry chef to create this masterpiece at home. With simple ingredients and basic kitchen tools, anyone can make a perfect cinnamon pear galette!
SAVE THIS CINNAMON PEAR GALETTE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What is a galette?
A galette is a type of French pastry that is similar to a pie but is more rustic in appearance. It is typically made with a single layer of pastry that is folded over the edges of the filling rather than being enclosed in a crust. Galettes can be sweet or savory and are often filled with fruit, vegetables, or cheese, and are perfect for entertaining or a simple weeknight dinner!
I decided to make a Fall galette after making and finding this Strawberry Rhubarb Galette on Two Peas & Their Pod. The filling for this fall dessert is my recipe, but the crust recipe is inspired by the crust from Maria.
Ingredients needed for this easy Pear Galette
To make a cinnamon pear galette, you will need the following ingredients:
For the crust:
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- ¼ cup yellow cornmeal
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/3 cup buttermilk
- 1 tablespoon of ice water
- 1 large egg
- 1 1/2 tablespoons of raw or Turbinado sugar
Pear Filling:
- 3 Bartlett pears, cored and thinly sliced
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 2 tablespoons of fresh lemon juice
Instructions for making the perfect galette crust
- Combine flour, sugar, cornmeal, and salt in a large bowl. With a pastry cutter, blend in cold butter until the mixture resembles coarse meal. (You can also use a food processor to pulse the butter into the mixture 4-5 times).
- Add buttermilk to the flour mixture, and stir until it sticks together. If using a food processor, slowly pour the buttermilk through the chute while running. Mix until a ball of dough forms. You can also use sour milk if you don’t have buttermilk (see the recipe note below).
- Remove the dough, stick any remaining pieces to it, and wrap it tightly in plastic wrap. Refrigerate for at least 45 minutes before rolling out.
- In a small bowl, beat the egg. Add the tablespoon of water and mix well. This will be the egg wash for the crust.
Preparing the cinnamon pear mixture
Preheat the oven to 350°F. In a small bowl, mix the cinnamon and sugar. In a large bowl, combine all sugar mixture, pears, and lemon juice, and toss gently to coat.
Assembling the Cinnamon Pear Galette
Remove the chilled dough from the refrigerator and place it on a pizza stone or a sheet of parchment paper. Starting at the center of the dough, roll it out to form a 14-inch-wide circle. If using parchment, place the dough on the parchment paper onto a rimmed baking sheet.
Arrange the pear mixture in the center of the dough, leaving a 2-inch border around the edges. I start at the outside and work my way into the center. Continue making overlapping or concentric circles until all pear slices have been used, filling in any holes or lighter spaces with smaller pieces of pear. Drizzle half the remaining juice/sugar over the pears.
Fold the edges of the dough over the pears, pleating or folding the dough as necessary, and gently press to make sure the creases are adhered. This will help prevent any juices from leaking out.
Lightly brush the edge of the dough with the egg wash, and sprinkle with the raw sugar.
Bake for 1 hour until the crust is golden brown and the filling bubbles. At the 30 minute mark, if the crust is browning too quickly, cover the galette with a sheet of aluminum foil. Transfer the baking sheet with the galette to a wire rack and cool for 20 minutes. Serve warm or at room temperature.
Recipe Notes:
To substitute buttermilk, measure ⅓ cup of milk and add one teaspoon of white vinegar. Let sit for 15 minutes before adding to the dough. If the dough doesn’t stick together after adding the buttermilk and mixing well, gather it into a ball and stick the remnants to it. When you remove it from the fridge to roll it, it should be good to go and not crumbly.
You may think that the galette dough will not stick together and is too crumbly, but I assure you, I’ve made this exact crust for different recipes multiple times, including this one and it does. It may just require a bit of patience, but don’t give up on it, and try not to add anymore buttermilk to have it come together.
Baking and serving tips
- For best results, use ripe but firm pears that will hold their shape during baking. Bosc and Anjou pears are also excellent choices. Or consider mixing pears of different types!
- Be sure to chill the dough for at least 45 minutes before rolling it out to prevent it from becoming too soft.
- Don’t skip the parchment paper! It prevents the galette from sticking to the baking sheet!
- If you don’t have a pizza stone, use a rimmed baking sheet to prevent any juices from leaking onto the floor of your oven. Also, if using a stone, I still like to use a piece of parchment and roll the edges of it up, to prevent any drips, just in case.
- Serve the rustic pear galette warm with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQs
Can I make the galette dough ahead of time?
Yes, This dough can be made at least three days in advance, wrapped in plastic wrap, and stored in the refrigerator.
Can I freeze the baked cinnamon pear galette?
Yes, you can freeze the galette after it has been baked. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, place the galette in a 350°F oven for 15-20 minutes.
How do I prevent the filling from making the crust soggy?
To prevent the filling from making the crust soggy, you can sprinkle a light layer of almond flour or breadcrumbs over the bottom of the crust before adding the filling. This will absorb any excess moisture and help the crust stay crisp.
More delicious galette recipes:
Galettes are one of my favorite desserts to make! They’re gorgeous and everyone loves them! Plus, they are so forgiving due to their rustic appearance. Try one of these other galette recipes:
- Blueberry Ginger Galette
- Cherry and Dark Chocolate Galette
- Strawberry Rhubarb Galette
- Blueberry Peach Galette
Happy baking!
Cinnamon Pear Galette
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Ingredients
Crust
- 1 ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup yellow cornmeal
- ¼ teaspoon kosher salt
- ½ cup cold butter cut into small pieces
- ⅓ cup buttermilk see note
- 1 tablespoon water
- 1 large egg
- 1 ½ tablespoons raw sugar
Pear Filling
- 3 Bartlett pears cored, and sliced thin
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons fresh lemon juice
Instructions
Crust
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In a large bowl, combine flour, sugar, cornmeal, and salt in. Add butter. With a pastry cutter blend in butter until mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter in to the mixture 4-5 times)
-
Pour the buttermilk into the bowl and stir to mix well until it begins to stick together. *See note
-
You can also slowly pour the buttermilk through the chute of the food processor while it is still running. Mix until a ball of dough forms.
-
Remove the dough, stick any remaining pieces to it, and wrap tightly in plastic wrap. Refrigerate for at least 45 minutes before rolling out. This dough can be made at least 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.
Pear Filling
-
Preheat oven to 350°F.
-
In a small bowl, mix the cinnamon and sugar together.
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In a medium bowl, combine all sugar mixture, pears, and lemon juice, and toss gently to coat.
-
In a small bowl, beat the egg. Add the tablespoon of water and mix well. This will be the egg wash for the crust.
Assembly
-
Remove the dough from the refrigerator and place on a pizza stone or a sheet of parchment paper. Starting at the center of the dough, roll out to form a 14-inch wide circle. If using parchment, place the dough on the parchment paper on a rimmed baking sheet.
-
Begin filling by placing the pears two inches in from the outer edge and continue forming a circle until all slices have been used. I start from the outside and work my way in to the center, using the smaller pieces of pear to fill in any gaps or light spaces. Drizzle half of the remaining juice/sugar over the pears, and discard the rest.
-
Fold the edges over the pears and gently press to make sure the creases are adhered. It is fine to overlap the dough. This will help prevent any juices from leaking out.
-
Lightly brush the edge of the dough with the egg wash, and sprinkle with the raw sugar.
-
Bake for 1 hour until crust is golden brown and the filling bubbles. At the 30 minute mark, if crust is browning too quickly, cover galette with a sheet of aluminum foil.
-
Transfer baking sheet with galette to a wire rack and allow to cool for 20 minutes. Serve warm or at room temperature.
Notes
If the dough doesn’t stick together after adding the buttermilk and mixing well, gather it into a ball and stick the remnants to it. When you remove it from the fridge to roll it, it should be good to go, and not crumbly. Do not be tempted to add more moisture to it.
See post for additional tips and notes.
Nutrition
This post was originally published October 7, 2011, and has been updated in format and with pictures on September 15, 2023.
The post Cinnamon Pear Galette appeared first on 365 Days of Baking.