Brown Sugar Pear Galette with Almonds
There’s something undeniably comforting about a rustic fruit galette, and this Brown Sugar Pear Galette with Almonds is a perfect embodiment of cozy elegance. With a flaky, buttery crust enriched with almond flour and a luscious filling of sweet, cinnamon-kissed pears, it’s a dessert that feels both simple and special. Whether you’re baking for a weekend treat or a festive gathering, this galette balances sweetness and texture in every bite. The sliced almonds add a delightful crunch, complementing the tender fruit and the caramelized edges of the brown sugar. Plus, it’s straightforward enough for bakers of all levels to whip up without fuss. Let’s dive into why this recipe stands out and how you can bring this beautiful galette to your table.
What Makes This Recipe Special
This Brown Sugar Pear Galette with Almonds shines for several reasons. First, the crust incorporates almond flour alongside all-purpose flour, which lends a subtle nutty depth and tender crumb that sets it apart from a typical pie crust. Unlike a traditional pie, the galette’s free-form shape makes for a rustic look that’s effortlessly charming, no pie dish required. The brown sugar used in both the crust and filling caramelizes beautifully during baking, enhancing the pears’ natural sweetness with warm, toasty notes. The addition of sliced almonds sprinkled on top adds a nutty crunch that contrasts with the soft, juicy pears. And with just a handful of ingredients, this recipe is approachable but impressive. It’s the perfect balance of buttery, sweet, and slightly spiced flavors wrapped in a flaky, golden crust.
What to Buy
- All-purpose flour: 1 1/2 cups for the base of the crust.
- Almond flour: 1/4 cup to add moistness and a delicate nutty flavor to the dough.
- Salt: 1/4 teaspoon to enhance the flavors.
- Unsalted butter: 1/4 cup, cold and diced for a flaky, tender crust.
- Ice water: 4-5 tablespoons to bring the dough together without melting the butter.
- Pears: 2-3 ripe pears, thinly sliced. Choose firm yet ripe varieties like Bosc or Anjou for the best texture.
- Brown sugar: 1/4 cup for sweetness and caramelization.
- Lemon juice: 1 tablespoon to brighten and prevent pear browning.
- Ground cinnamon: 1/2 teaspoon for warm spice.
- Sliced almonds: 1/4 cup for garnish and added crunch.
- Egg: 1 beaten, to brush on the crust for a glossy finish.
- Turbinado sugar: 1 tablespoon for sprinkling on top to add sparkle and crunch.
Toolbox for This Recipe
- Mixing bowls: For combining dry and wet ingredients.
- Pastry cutter or food processor: To cut butter into the flour mixture quickly and evenly.
- Rolling pin: To roll out the dough into a rustic circle.
- Baking sheet: To bake the galette on, lined with parchment paper for easy cleanup.
- Sharp knife or mandoline: For thinly slicing pears evenly.
- Pastry brush: To apply the egg wash for a golden crust.
- Cooling rack: To cool the galette after baking.
Make Brown Sugar Pear Galette with Almonds: A Simple Method
Step 1: Prepare the Dough
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup almond flour, and 1/4 teaspoon salt. Add the cold, diced butter. Using a pastry cutter or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add 4 to 5 tablespoons of ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it. Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
Step 2: Prepare the Pear Filling
While the dough chills, thinly slice 2-3 ripe pears. Toss the slices with 1/4 cup brown sugar, 1 tablespoon lemon juice, and 1/2 teaspoon ground cinnamon in a medium bowl. This mixture will create a sweet, lightly spiced filling that softens in the oven without becoming mushy.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle about 1/8 inch thick. Don’t worry about perfect edges; the rustic look is part of the charm. Transfer the dough to a parchment-lined baking sheet.
Step 4: Assemble the Galette
Arrange the pear slices evenly in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough up and over the filling, pleating as you go to create a circular enclosure. Brush the crust edges with the beaten egg. Sprinkle the sliced almonds over the pears, then dust the crust with 1 tablespoon turbinado sugar for an extra crunch and sparkle during baking.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the galette for 40-45 minutes, or until the crust is golden brown and the pears are tender and bubbling. If the crust edges brown too quickly, tent loosely with foil halfway through baking.
Step 6: Cool and Serve
Allow the galette to cool on a wire rack for at least 15 minutes before slicing. This helps the juices set slightly for cleaner slices. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Seasonal Twists
- Swap pears for Caramel Pecan Pear Galette style with pecans and a drizzle of caramel sauce for a nutty upgrade.
- Add a handful of fresh cranberries or pomegranate seeds for a pop of color and tartness in fall or winter.
- In warmer months, try mixing peaches or nectarines with the pears for a summery vibe.
- Sprinkle a pinch of cardamom or nutmeg with the cinnamon to deepen the spice profile.
Watch Outs & How to Fix
- Dough too sticky: Chill it longer or add a dusting of flour and handle minimally to keep it flaky.
- Pears releasing too much juice: Toss with lemon juice and sugar just before assembling to minimize sogginess.
- Crust edges browning too fast: Cover loosely with foil halfway through baking to prevent burning.
- Galette falling apart: Make sure to chill the dough well and fold edges securely over the filling.
Keep It Fresh: Storage Guide
Store any leftovers covered loosely with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days and reheat gently in a low oven to maintain crispness. You can also freeze the unbaked galette wrapped tightly in plastic wrap and foil for up to 1 month—just thaw overnight in the fridge before baking. This way, you can enjoy your Brown Sugar Pear Galette with Almonds anytime you crave a cozy, fruity treat.
Handy Q&A
Can I use gluten-free flour in this recipe?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Since almond flour is already included, it pairs well with many gluten-free mixes. Just keep an eye on the dough texture, adding ice water gradually.
What type of pears work best for this galette?
Bosc and Anjou pears are firm and hold their shape well during baking, making them ideal. Avoid overly ripe or mushy pears, which can make the filling watery.
Can I make the galette ahead of time?
Yes! You can prepare the dough and filling a day in advance. Keep the dough wrapped and chilled, and store the pear mixture in an airtight container in the fridge. Assemble and bake when ready.
What can I substitute for sliced almonds if I have a nut allergy?
To keep the texture contrast, try toasted oat flakes or pumpkin seeds instead. They add a lovely crunch without nuts.
Healthy-ish Favorites
- Brown Butter Pear Crumble Bars – a wholesome, buttery bar with pear and oat crumble topping.
- Chocolate Ganache Pear Upside Down Cake – a decadent yet fruit-forward cake with rich chocolate and juicy pears.
See You at the Table
There’s something truly special about gathering around a table to share a homemade dessert like this Brown Sugar Pear Galette with Almonds. It’s the kind of recipe that invites warm conversation, cozy sweaters, and the sweet satisfaction of simple ingredients baked to perfection. Whether you serve it as a centerpiece for a fall dinner or a casual weekend treat, the combination of buttery crust, tender pears, and crunchy almonds is sure to delight every palate. So grab your rolling pin, slice those pears thinly, and get ready to savor every golden, caramelized bite. Happy baking!
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Brown Sugar Pear Galette with Almonds
Ingredients
Equipment
Method
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup almond flour, and 1/4 teaspoon salt. Add the cold, diced butter. Using a pastry cutter or your fingers, cut the butter into the flour until mixture resembles coarse crumbs. Gradually add 4 to 5 tablespoons ice water, mixing gently until dough just comes together. Shape into disk, wrap, and chill at least 30 minutes.
- While dough chills, thinly slice 2-3 ripe pears. Toss slices with 1/4 cup brown sugar, 1 tablespoon lemon juice, and 1/2 teaspoon ground cinnamon in medium bowl. Set aside.
- On a lightly floured surface, roll chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
- Arrange pear slices evenly in center of dough, leaving 2-inch border. Fold edges up and over filling, pleating as you go. Brush crust edges with beaten egg. Sprinkle sliced almonds over pears, then dust crust with 1 tablespoon turbinado sugar.
- Preheat oven to 375°F (190°C). Bake galette 40-45 minutes until crust is golden and pears tender. Tent loosely with foil halfway through if crust edges brown too quickly.
- Allow galette to cool on wire rack at least 15 minutes before slicing. Serve warm or room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Chill the dough well to ensure a flaky crust and easier handling.
- Use firm pears like Bosc or Anjou to maintain texture during baking.
- If crust edges brown too quickly, cover with foil halfway through baking to prevent burning.
- Leftovers keep well at room temperature for 2 days or refrigerated up to 4 days; reheat gently.
- You can freeze the unbaked galette wrapped tightly and bake later after thawing overnight.
