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Overhead view of a pear galette with a slice cut out.
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4.25 from 4 votes

Pear Galette Recipe

This easy Pear Galette is packed with warmly spiced pears and craisins, then wrapped in a flaky crust and served with homemade caramel sauce!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: French
Total Cost: ($6.24 recipe / $0.78 serving)
Servings: 8 slices
Calories: 288kcal
Author: Jess Rice

Ingredients

Pear Galette Ingredients

  • 2 pears, cored and quartered* $2.64
  • 2 Tbsp granulated sugar $0.08
  • 2 Tbsp brown sugar $0.10
  • 2 Tbsp lemon juice $0.02
  • ½ tsp cinnamon $0.04
  • ½ tsp ground ginger $0.12
  • pinch of salt $0.01
  • 1 pre-made pie dough $1.38
  • 1 Tbsp dried cranberries or ''craisins'' $0.13
  • 1 Tbsp milk, for the crust $0.01
  • 1 Tbsp turbinado sugar, for the crust $0.06

Caramel Sauce Ingredients

  • ¼ cup salted butter $0.60
  • ½ cup brown sugar $0.40
  • ¼ cup heavy cream, room temperature $0.42
  • ½ tsp vanilla extract $0.23

Instructions

  • Preheat oven to 450F. Slice pears ¼ inch thin.**
  • In a medium mixing bowl, stir together sugar, brown sugar, lemon juice, cinnamon, ground ginger, and salt.
  • Pour the mixture over sliced pears and set aside.
  • Unroll pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
  • Then, add craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
  • In a small saucepan, melt salted butter over medium-low heat. Then, add brown sugar and whisk together until a smooth caramel forms.
  • Remove caramel from heat and stream in room temperature heavy cream and vanilla, whisking until smooth.
  • Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
  • Dot the pears with hydrated cranberries.
  • Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
  • Brush the crust with milk.
  • Sprinkle turbinado sugar over the crust and on top of your galette.
  • Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***

See how we calculate recipe costs here.

Notes

*I chose a red Anjou pear and a green bartlett pear. Any variety of pear will work for this galette. You can choose to peel your pears or leave the skin on. I left the skin on.
**I sliced my quartered pears, keeping them organized and together so they would be easier to fan out when filling my tart for aesthetic reasons.
***The pears will not turn to mush but should be tender and maintain their signature texture. If you find your crust is beginning to burn, you can lightly place a piece of tinfoil on top of your galette to help dodge the heat. This is a very flat “pie alternative” and doesn't take as long to cook.

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 40g | Protein: 2g | Fat: 14g | Sodium: 141mg | Fiber: 2g