Easy Pear Galette with Puff Pastry
This easy Pear Galette with Puff Pastry is made with sweet Bartlett pears, cinnamon, nutty brown butter, and a beautifully flaky golden crust. It's a simple, rustic dessert that looks fancy but is SO easy to make! Serve warm with vanilla ice cream for the perfect fall treat.
Servings: 6 servings
Calories: 385kcal
Equipment
Ingredients
- 1 sheet puff pastry thawed but cold
- 2-3 medium Bartlett pears cored and thinly sliced
- 3 tablespoons butter unsalted
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- ¾ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice freshly squeezed
- Pinch of salt
- 1 large egg
- 1 tablespoon milk
- Coarse sugar optional
For Serving
- 2 tablespoons apricot preserves optional
- vanilla bean ice cream
- pecans toasted
Instructions
- Preheat the oven. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Brown the butter. Add the butter to a small saucepan over medium/low heat. Cook, stirring or swirling occasionally, until golden brown and nutty, about 3–5 minutes.
- Prepare the pears. In a large bowl, gently toss the sliced Bartlett pears with brown sugar, cornstarch, cinnamon, vanilla, lemon juice, salt, and 2 tablespoons of the brown butter.
- Roll out the pastry. On a parchment paper, roll the cold puff pastry into an approximately 11-inch circle. Transfer to the prepared baking sheet.
- Arrange the pears. Arrange the pears in the center of the pastry, overlapping the slices slightly and leaving a 1–2-inch border. Leave any extra juices in the mixing bowl.
- Fold the edges. Gently fold the pastry edges over the pears, overlapping the folds as you go. Drizzle the remaining brown butter over the pears.
- Add the egg wash. Whisk the egg and milk together. Brush over the exposed pastry edges and sprinkle with coarse sugar, if desired.
- Bake. Bake for 30–35 minutes, or until the pastry is deeply golden and flaky and the pears are tender.
- Cool and glaze. Let the galette cool for 10–15 minutes. Warm the apricot preserves and gently brush over the pears for a glossy finish.
- Serve. Slice and serve warm with vanilla ice cream, caramel drizzle and toasted pecans. Enjoy!
Notes
- Pears: I used Bartlett pears. Choose slightly firm pears so they hold their shape while baking.
- Puff pastry: Keep the pastry cold for the best flaky texture.
- Brown butter: Watch carefully so it doesn't burn. Those little golden-brown bits add the most delicious flavor!
- Make ahead: Bake a few hours before serving and reheat gently in the oven.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven until the pastry is crispy again.
Nutrition
Calories: 385kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 166mg | Potassium: 122mg | Fiber: 3g | Sugar: 18g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg