From the roundup: 24 Easy Fall Desserts Recipes to Bake This Season
This brown sugar cinnamon pear galette is what I make when I want something that looks like I tried hard but actually took me about 15 minutes of real work. No pie dish, no fussing over a perfectly crimped edge. You roll the dough into a rough circle, pile the pears in the center, fold the sides up, and let the oven do the rest for 40 minutes.
Bosc and Anjou pears are the move here because they hold their shape instead of turning to mush. I made this once with Bartletts that were a little too ripe and the filling went watery, so firm is the word you want when you’re picking pears at the store. The cornstarch in the filling handles the rest, pulling the juices into something closer to a glaze as it bakes.
The coarse sugar on the crust edges is not optional in my house. It bakes into a slightly crunchy, sparkly border that makes the whole thing look intentional, which matters when you are serving dessert to people who did not watch you throw it together on a Tuesday night.
Why you will love this
- No pie dish and no precise crimping, which means this works even if you have never made a tart before
- Store-bought pie dough keeps active prep to about 15 minutes, with the oven doing the heavy lifting
- Firm pears like Bosc or Anjou hold their shape at 400 degrees instead of collapsing into the filling
- The coarse sugar crust gives it a bakery look without any special equipment
- One sheet pan, one bowl, and cleanup is done before anyone finishes their first slice
Tips for success
- Use a slotted spoon to transfer the pears to the dough and leave most of the liquid in the bowl. That pooled juice is the main reason galette crusts go soggy on the bottom.
- The dough should be pliable but still cold when you fold it. If it cracks when you try to pleat, let it sit at room temperature for another five minutes, then try again.
- Watch the crust edges around the 25-minute mark. Pear filling takes the full 35 to 40 minutes to bubble in the center, but the border can brown faster than that. A small piece of foil laid loosely over the dark spots buys you the time you need.
- Let the galette rest on the pan for at least 15 minutes before cutting. The filling is very hot straight from the oven and will run if you slice into it too soon.
What to serve with it
- Vanilla ice cream is the obvious choice and it works because the cold melts against the warm pears in a way that feels like more effort than it is.
- A spoonful of creme fraiche cuts through the sweetness if you want something a little less rich than ice cream.
- Leftover slices are good cold the next morning with coffee. The crust softens overnight but the filling is still good.
Substitutions
Bosc and Anjou are the best pears for this because they stay firm, but you can swap half the pears for apple slices if you want a little tartness in the filling. Arrowroot powder works in place of cornstarch at the same amount. If someone in your house has an egg allergy, brush the crust with whole milk or a plain plant-based milk instead of the egg wash. It will not give you quite the same deep golden color, but it still helps the coarse sugar stick.
A pinch of cardamom added alongside the cinnamon is worth trying if you like a slightly floral note with pear. It is not a big change but it makes the filling taste a little less like a basic spice blend.
Make-ahead and storage
You can assemble the galette completely on the parchment-lined sheet pan, cover it loosely with plastic wrap, and refrigerate it for up to four hours before baking. Pull it straight from the fridge into the preheated oven, no need to bring it to room temperature first. Leftover galette keeps loosely covered at room temperature for one day or in the refrigerator for up to three days. Reheat slices in a 325-degree oven for about 10 minutes to bring some crispness back to the crust.
The baked galette does not freeze well because the crust turns soft when it thaws. If you want to freeze it, do that before baking: assemble the whole thing on the sheet pan, freeze it uncovered until solid, then wrap it tightly. Bake directly from frozen at 400 degrees and add 10 to 12 minutes to the bake time.
Brown Sugar Cinnamon Pear Galette
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. If you are using refrigerated store-bought dough, take it out of the refrigerator 10 minutes before rolling so it is pliable but still cold.
- In a large bowl, combine the sliced pears, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla. Toss gently until every slice is coated. Set aside while you roll the dough.
- Unroll or roll the pie dough on a lightly floured surface into a rough circle about 12 inches across. It does not need to be perfectly round, that is the whole point of a galette. Transfer the dough circle to the prepared parchment-lined baking sheet.
- Pile the pear mixture into the center of the dough, leaving a 2-inch border all the way around. Use a slotted spoon if there is a lot of juice in the bowl, leaving most of that liquid behind so the crust does not get soggy. Dot the top of the pears with the small pieces of butter.
- Fold the border of the dough up and over the outer edge of the pears, pleating as you go. The dough will overlap in places and gap slightly in others. Press the pleats lightly so they hold. It should look like a rustic open tart.
- Brush the folded crust edges generously with the egg wash. Sprinkle the coarse sugar evenly over the brushed crust. This is the step that gives the finished galette that sparkly, bakery-style look.
- Bake for 35 to 40 minutes until the crust is deep golden brown and the pear filling is visibly bubbling in the center. If the crust edges are browning faster than the filling is cooking, lay a small piece of foil loosely over the browned spots.
- Remove from the oven and let the galette rest on the pan for at least 15 minutes before slicing. The filling is very hot and will thicken slightly as it cools. Serve warm or at room temperature, with vanilla ice cream or a spoonful of creme fraiche.
Notes
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