Spiced Pear Pecan Galette (Printable Version)
Flaky pastry encloses spiced pears and pecans for a rustic, comforting French-inspired dessert.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2 to 3 tablespoons ice water
05 - 1 teaspoon granulated sugar
→ Filling
06 - 3 ripe pears, peeled, cored, and sliced
07 - 1/3 cup light brown sugar
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground ginger
10 - 1/8 teaspoon ground nutmeg
11 - 1 tablespoon lemon juice
12 - 1 tablespoon cornstarch
13 - 1/2 cup pecans, roughly chopped
→ Assembly
14 - 1 egg, beaten
15 - 1 tablespoon turbinado or coarse sugar (optional)
# Steps to Follow:
01 - In a large bowl, whisk together flour, granulated sugar, and salt. Cut in cold butter using a pastry cutter or fork until the texture is crumbly. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
03 - In a large bowl, toss sliced pears with light brown sugar, cinnamon, ginger, nutmeg, lemon juice, and cornstarch until evenly coated. Gently fold in chopped pecans.
04 - On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the prepared baking sheet.
05 - Arrange the pear and pecan mixture in the center of the pastry, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed. Brush pastry edges with beaten egg and, if desired, sprinkle with turbinado sugar.
06 - Bake on the center rack for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling. Transfer galette to a wire rack and cool for at least 15 minutes before slicing.
# Additional Tips::
01 -
- Uses basic pantry ingredients you probably already have on hand
- No fancy equipment required just a bowl and a rolling pin
- Perfect for fall and works beautifully with slightly overripe pears
02 -
- Galettes are naturally rustic and very forgiving to assemble
- The filling sets up as it cools for easier slicing
03 -
- Keep every ingredient as cold as possible for a light crisp crust This means chilling your bowl and tools if you have time
- Always taste a slice of pear before adding it to be sure it is sweet and just ripe
- Brushing the crust thoroughly with egg helps your galette get that bakery shop shine and beautiful color