Pear Caramel Galette
This cozy dessert has tender slices of stone fruit tossed with brown sugar, lemon, cinnamon, and ginger and baked with a light drizzle of caramel sauce inside of a buttery pie crust, casually arranged in elegantly rustic folds. Pie's fuss-free cousin never tasted so good.
Ingredients
- 2 and 1/4 cups pear slices from 2-3 medium pears, sliced 1/4” thick
- 2 Tablespoons brown sugar
- 2 Tablespoons all-purpose flour
- 1 and 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher or flaked sea salt plus extra for sprinkling
- 1 pie crust chilled
- 2-3 Tablespoons salted caramel sauce
- egg wash: 1 large egg and 1 Tablespoon milk or water
- 1 Tablespoon turbinado sugar or extra brown sugar, for sprinkling
Instructions
- In a large bowl, gently toss together the pear slices, brown sugar, flour, lemon juice, cinnamon, ginger, and salt. Set aside for 5-10 minutes while you prep the crust.2 and 1/4 cups pear slices, 2 Tablespoons brown sugar, 2 Tablespoons all-purpose flour, 1 and 1/2 teaspoons fresh lemon juice, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon kosher or flaked sea salt
- Preheat oven to 425 degrees F and line a large rimmed baking sheet with parchment paper or a silicone mat. Roll pie crust into a large circle and place on the parchment. Don’t worry if the circle is not precisely even.1 pie crust
- Transfer the pears and the sugar mixture from the bowl onto the top of the pie crust, leaving a 2-3 inch border around the edge. You can just scatter the pears in the middle or arrange them in a specific pattern if you like.
- Fold the edge up and over the fruit, overlapping it every few inches into a sort of a pleat. Gently press the seams to seal. Drizzle caramel sauce evenly over the filling, but not over the crust.2-3 Tablespoons salted caramel sauce
- To make a quick egg wash, whisk egg and milk or water together in a small bowl. Brush this mixture over the exposed rim of the galette, then sprinkle the rim lightly with turbinado sugar.egg wash: 1 large egg and 1 Tablespoon milk or water, 1 Tablespoon turbinado sugar
- Bake for 25-30 minutes, until the crust is golden brown and the pears are very tender. Let cool on the baking sheet for 5-10 minutes before slicing and serving. Serve with scoops of ice cream, an extra drizzle of caramel sauce, and a sprinkle of sea salt, if desired.
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Notes
- If your pears are on the large side, you may find you have more than 2 and 1/4 cups once they are sliced--resist the temptation to pile more and more into the galette. After testing this recipe several times, I have found that jamming more pear into the same size crust makes the baking time inaccurate, and leads to the pears in the middle never really getting tender enough.
- If the pears look dry after baking, you can brush them with a small amount of warmed jam for a gorgeous, glazed effect. Just microwave 1-2 tablespoons jam for 20-30 seconds, then use a pastry brush to brush that across the top of the filling. You can use any flavor of jam, but my favorite for a pear galette is apricot, since it is light in color and mild in taste.
- Make ahead: This can easily be made a few hours in advance. Bake the galette, let it cool at room temperature, then return to the oven at 200 degrees F for 10-15 minutes before eating.
Nutrition Estimate
Calories: 153 kcal, Carbohydrates: 25 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 105 mg, Potassium: 85 mg, Fiber: 2 g, Sugar: 10 g, Vitamin A: 17 IU, Vitamin C: 2 mg, Calcium: 15 mg, Iron: 1 mg