Save to Pinterest This spiced pear and pecan galette brings together tender pears, toasted nuts, and a flaky homemade crust for a dessert that feels rustic but tastes elegant. It is the kind of treat I return to every fall, especially when ripe pears are at their peak and I crave something cozy but unfussy. This is the dessert I make when I want my kitchen to smell amazing and my friends to feel extra welcome.
The handiwork of folding the pastry and arranging the pears feels wonderfully therapeutic. I first brought this galette to a book club meeting years ago, and folks still ask for it whenever autumn rolls around.
Ingredients
- All purpose flour: provides structure for a flaky crust look for unbleached flour for better texture
- Unsalted butter: needs to be very cold for the flakiest results choose high quality European style if possible
- Salt: balances the sweetness and sharpens flavor
- Ice water: helps the pastry hold together use the minimum needed for tenderness
- Granulated sugar: barely sweetens the dough and aids browning just a touch is all you need
- Ripe pears: are the star of the filling pick pears that yield slightly when pressed for juiciest results
- Light brown sugar: melts into the fruit adding caramel flavor
- Ground cinnamon, ginger, and nutmeg: bring autumn warmth use fresh spices for a more vivid aroma
- Lemon juice: brightens the filling and keeps pears from browning
- Cornstarch: thickens the juices so your galette slices nicely
- Pecans: offer crunch and toasty flavor choose whole raw nuts and chop just before using
- Egg: is brushed on the crust for deep color pasture raised eggs give a richer hue
- Turbinado sugar: adds sparkle and crunch on the crust this is optional but lovely
Instructions
- Make the pastry:
- Mix flour sugar and salt thoroughly in a big bowl then cut in your very cold butter using either a pastry cutter or just your fingertips Work quickly to keep the butter cold and create coarse crumbly bits like gravel Sprinkle in ice water one tablespoon at a time tossing gently as you go until the dough just starts to clump together Lightly gather into a ball then shape into a fat disk Wrap it tightly in plastic and chill at least half an hour This resting helps hydrate the flour and ensures the crust bakes up super flaky
- Prepare for baking:
- Preheat your oven to 400F two hundred degrees Celsius and slide a sheet of parchment paper onto a baking sheet This step helps guarantee the galette will not stick and finishes crisp
- Mix the filling:
- In a clean bowl toss your pear slices well with brown sugar all three spices lemon juice and cornstarch Stir until every slice is glossy and spiced Then fold in chopped pecans to distribute the nutty crunch evenly
- Roll out the dough:
- Lightly flour your work surface and place the chilled pastry disk in the center Roll outward from the middle turning often to keep the circle even Pat and push until the dough is roughly twelve inches across and about one eighth inch thick Carefully lift it onto your prepared baking sheet
- Assemble the galette:
- Pile the pear and pecan mixture carefully onto the middle of the pastry Spread it out into an even mound but leave a broad two inch border all around Fold the exposed dough up and over the filling working your way around and letting the edges pleat naturally Brush the crust with beaten egg for beautiful gloss then sprinkle it with coarse sugar if using
- Bake and cool:
- Place the galette on the middle oven rack Bake for about thirty five to forty minutes Keep an eye on it in the last ten minutes The crust should be deep golden and filling should bubble with juice Slide the finished galette onto a wire rack and let it rest at least fifteen minutes before slicing This allows the juices to thicken and ensures cleaner slices
Save to Pinterest Pecans have always been my favorite for their buttery flavor My grandmother used to bring home big sacks of fresh pecans from her friend’s orchard and cracking them together is one of my best fall memories This recipe always brings me right back to her sunny kitchen dusted with flour
Storage Tips
Keep any leftovers covered loosely at room temperature for up to one day Refrigerate for longer storage up to three days Wrap tightly to prevent the crust from going soggy and rewarm slices in the oven at a low temperature It actually tastes even better on the second day as the flavors meld
Ingredient Substitutions
Swap pecans out for walnuts or sliced almonds if preferred If pears are too firm ripe apples work just as well For a vegan version use your favorite plant based butter and a splash of non dairy milk in place of the egg wash
Serving Suggestions
Serve wedges slightly warm with a scoop of vanilla ice cream or a swirl of whipped cream For brunch I love it with a dollop of Greek yogurt and drizzle of honey
Cultural and Historical Context
Galettes are the French answer to fuss free pie dating back hundreds of years They were designed as a countryside dessert to use the fruit on hand and to be baked free form right on the hearth Embracing imperfections is all part of the tradition
Seasonal Adaptations
Add a pinch of cardamom or freshly cracked black pepper for more spice Try with a handful of dried cherries or cranberries mixed in with the pears for a jewel toned look In summer swap pears for peaches or plums keeping all else the same
Save to Pinterest A close friend of mine was convinced she could never make pastry from scratch but after a relaxed afternoon in my kitchen rolling out dough and laughing at our wonky circles she declared this galette her greatest baking triumph It is simple enough for first timers but impressive enough for any table
Common Recipe Questions
- → Can I use a different nut instead of pecans?
Yes, walnuts or almonds work well as substitutes for pecans, offering a similar crunchy texture.
- → How do I keep the pastry crust flaky?
Use very cold butter and avoid overworking the dough to ensure a tender, flaky crust.
- → What pears are best for this galette?
Firm, ripe pears like Bosc or Anjou hold their shape and flavor nicely when baked in the galette.
- → Is it possible to make this dessert vegan?
Absolutely! Swap the butter for vegan butter and brush the crust with plant-based milk instead of egg.
- → How should I serve the galette?
It's delicious served warm, paired with a scoop of vanilla ice cream or a dollop of whipped cream.
- → Can I prepare the dough ahead of time?
Yes, the pastry dough can be made in advance and kept refrigerated for up to two days before assembling.