Spiced Pear Galette: A Rustic, Buttery Winter Tart with Warm Cinnamon Spice

1. In a bowl, whisk flour, sugar, and salt.
2. Cut in cold butter until mixture looks like coarse crumbs with a few pea-size pieces.
3. Add ice water 1 tbsp at a time (and vinegar if using) until dough just comes together.
4. Form into a disk, wrap, and chill at least 30 minutes (60 minutes is even better).

2) Make the filling

1. Peel pears if desired (optional), then slice thinly.
2. In a bowl, toss pears with brown sugar, cornstarch, cinnamon, ginger, nutmeg, vanilla, lemon juice, salt.
3. Let sit 5–10 minutes while you roll the dough (the pears release a little juice).

3) Roll and assemble

1. Preheat oven to 400°F (200°C).
2. Roll chilled dough into a rough 12-inch circle on parchment paper.
3. Arrange pears in the center, leaving a 2-inch border (layer slices in a spiral for a pretty look).
4. Dot with tiny butter pieces (optional).
5. Fold edges over the fruit, pleating as you go.

4) Bake

1. Brush crust with egg wash and sprinkle coarse sugar.
2. Bake 35–45 minutes, until crust is deep golden and pears are tender.
3. Cool 10–15 minutes before slicing (filling thickens as it cools).

Serving and Storage:

Serve warm for the best flavor and texture. Add a scoop of vanilla ice cream, a dollop of whipped cream, or a caramel drizzle.

• Room temp: Up to 1 day, lightly covered.
• Refrigerate: Up to 4 days.
• Reheat: 350°F (175°C) for 8–10 minutes to crisp the crust again.

Tips:

• Choose firm pears: Overripe pears turn mushy and release too much liquid.
• Slice evenly: Thin slices bake evenly and look prettier.
• Use parchment: It makes transferring the galette easy and prevents sticking.
• Don’t overload filling: Too much fruit can leak juices and soften the crust.
• Chill dough: Cold dough = flakier crust.

Variations:

• Pear + cranberry: Add 1/2 cup fresh cranberries for tart contrast.
• Pear + chocolate: Sprinkle chocolate chips under the pears.
• Pear + almond: Add almond extract and scatter sliced almonds on top.
• Pear + caramel: Drizzle caramel before serving for a richer dessert.
• Gluten-free: Use a gluten-free pie crust mix (keep dough well chilled).

Tips:

• Prevent soggy bottom: Sprinkle 1–2 tbsp ground almonds or cookie crumbs under pears to absorb juice.
• Extra shine: Brush warm galette with a little honey or warmed apricot jam.
• Make-ahead: Dough can be made 2 days ahead; assembled galette can chill 15 minutes before baking.
• Cutting tip: Use a sharp knife or pizza cutter for clean wedges.

Conclusion:

Spiced Pear Galette is the kind of dessert that feels cozy and elegant at the same time—flaky crust, tender pears, warm
cinnamon spice, and a rustic look that’s impossible to mess up. It’s perfect for holidays, winter weekends, and any moment
you want an easy bake that tastes like pure comfort.

FAQ:

Do I need to peel the pears?

Not necessarily. Pear skin softens as it bakes. Peel them if you want a smoother, more “pie-like” texture.

What pears work best?

Bosc and Anjou hold their shape well. Bartlett is delicious but can get softer—use it when slightly firm.

How do I keep the galette from leaking?

Don’t overload the filling, use cornstarch, and leave a good border so the folded edge seals the juices in.

Can I make it ahead?

Yes. Make the dough ahead, or assemble the galette and chill it until you’re ready to bake.

Can I freeze the galette?

You can freeze it baked (wrap well) up to 1 month. Reheat in the oven to crisp the crust again.