Caramelized Pear Galette

This American-inspired dessert uses a simple all-butter crust and a shallow layer of caramelized pears that bake into a tender filling. The fruit is tossed with cinnamon, lemon, and a little sugar before baking so the juices thicken without turning the crust soggy. Serve it warm or at room temperature, ideally with the fruit set and the crust deeply browned.

By Julienne

Cook time: 40 minutes

Servings: 12

Ingredients

• 190 g all-purpose flour for the crust
• 25 g granulated sugar divided for crust and filling
• 4 g fine salt for the crust
• 115 g unsalted butter cold, cut into cubes
• 60 ml ice water for the crust
• 900 g ripe pears peeled, cored, and sliced 6 mm thick
• 20 g granulated sugar divided for crust and filling
• 15 ml lemon juice freshly squeezed
• 2 g ground cinnamon divided for filling and finishing
• 12 g cornstarch for thickening the filling
• 15 g unsalted butter for caramelizing the pears
• 50 g egg 1 large egg, beaten for egg wash
• 15 g turbinado sugar for finishing the crust
• 1 g ground cinnamon divided for filling and finishing

Instructions

1. Make the crust: in a large bowl, whisk together the flour, 25 g of the granulated sugar, and the salt. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-size pieces remaining. Sprinkle in the ice water a little at a time, just until the dough holds together when pressed. The dough clumps when squeezed but is not sticky or wet.
2. Shape the dough into a disk, wrap it, and chill it while you make the filling. This short rest keeps the crust flaky and easier to roll. The dough is firm and cool after chilling.
3. Heat a medium skillet over medium heat. Add the remaining 15 g butter, then add the pears, remaining 20 g granulated sugar, lemon juice, 2 g cinnamon, and the cornstarch. Cook, stirring gently, until the pears begin to soften and the juices turn glossy and lightly thickened, 6 to 8 minutes. The pears are slightly tender and the pan juices coat the fruit instead of looking watery.
4. Heat the oven to 200 C. Line a baking sheet with parchment. On a lightly floured surface, roll the dough into a rough 33 cm circle and transfer it to the lined sheet. The dough is about 3 to 4 mm thick and easy to move without tearing.
5. Mound the pear filling in the center of the dough, leaving a 5 cm border. Fold the border up and over the fruit in overlapping pleats. Brush the crust with the beaten egg, then sprinkle with the turbinado sugar and remaining 1 g cinnamon. The galette has a neat folded edge and the fruit remains visible in the center.
6. Bake until the crust is deep golden brown and the filling is bubbling thickly at the center, 35 to 40 minutes. Cool on the baking sheet for at least 20 minutes before slicing so the juices set. The crust is browned, crisp at the edges, and the filling no longer looks loose.
7. Slice into 12 portions and serve warm or at room temperature. Each slice holds its shape when lifted.