Pear Caramel Galette

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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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: pear caramel galette

Servings:

Calories: 153kcal

Author: Monica Lensink

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.

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.

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