Save to Pinterest This rustic pear-almond cinnamon galette brings together ripe pears, fragrant almond frangipane, and the unbeatable charm of a flaky homemade pastry. Whether you need a showstopper for a cozy autumn dinner or a relaxed treat for brunch, this tart delivers a beautiful balance of sweet fruit, gentle spice, and nutty depth. It is the kind of dessert that feels both celebratory and comfortingly familiar all at once.
The first time I baked this, my kitchen filled with the smell of cinnamon and toasted almonds and it instantly brightened a gloomy weekend. Now it is my go-to for impressing guests without the fuss of a traditional pie.
Ingredients
- All-purpose flour: Provides structure for a satisfying flaky crust Choose a reputable brand with a fine texture
- Granulated sugar: Lends sweetness to every layer Use organic or cane sugar for the most neutral flavor
- Fine sea salt: Enhances all the flavors and balances the sweetness Opt for fine salt so it blends easily
- Unsalted butter: Essential for that flaky texture and rich taste Use very cold high-quality butter
- Ice water: Binds the dough while keeping it tender and flaky Use ice-cold water to prevent melting the butter
- Almond flour: The key to traditional frangipane filling Look for blanched almond flour for best results
- Large eggs: One for the filling one for brushing the crust Adds richness and color Buy farm-fresh or organic if possible
- Vanilla extract: Deepens flavor and balances the almonds Choose pure vanilla for the richest flavor
- Almond extract: Optional but gives an extra aromatic boost Use sparingly and purchase pure almond extract
- Ripe pears: Bartlett or Anjou Sliced thin for tenderness Select fruit that is ripe but still slightly firm
- Ground cinnamon: Pairs beautifully with pears and almonds Choose a fresh fragrant cinnamon for best results
- Lemon juice: Keeps pears bright and adds a hint of tartness Freshly squeezed is ideal
- Turbinado sugar: Optional Adds crunch and sparkle to the crust Choose raw turbinado or demerara for the prettiest look
- Powdered sugar: Optional Light dusting for a bakery finish Sift just before serving for the cleanest look
Instructions
- Prepare the crust:
- In a large mixing bowl thoroughly combine the flour sugar and salt. Add the cold cubed butter and cut it in with a pastry blender or with your fingers until the mixture looks like rough sand with some pea-sized bits. Gradually drizzle in the ice water one tablespoon at a time stirring gently after each addition until the dough just begins to clump. Press the dough together into a flat disk wrap it well and chill it in the refrigerator at least thirty minutes for maximum flakiness.
- Make the almond filling:
- Combine almond flour sugar and softened butter in a medium bowl. Use a spoon or small whisk to blend it into a creamy paste then beat in one egg the vanilla and almond extract and salt. Keep mixing until the filling is smooth fluffy and light.
- Prepare the pears:
- Peel core and slice the pears about one eighth inch thick. Toss them gently with sugar cinnamon and fresh lemon juice in a bowl. Coat them evenly but handle with care so the slices stay intact.
- Assemble the galette:
- Preheat your oven to four hundred degrees Fahrenheit two hundred Celsius. Lay a piece of parchment on the baking sheet. Roll out the chilled dough on a lightly floured surface to a rough twelve-inch circle. Move the dough to the prepared baking sheet. Spread the almond frangipane in an even layer over the dough stopping about two inches from the edge all around. Arrange pear slices in an overlapping spiral pattern over the almond base. Fold the exposed dough edge up and over the pears working around the tart and pleating it naturally to make the rustic border. Beat the second egg and brush it generously over the crust edge. Sprinkle with turbinado sugar for a crisp golden finish.
- Bake and finish:
- Bake for forty to forty-five minutes until the crust is deep golden brown and the pears look glossy and tender. Transfer the galette to a rack and let it cool fifteen minutes before sliding it onto a serving board. Dust lightly with powdered sugar just before slicing if desired.
Save to Pinterest I love the contrast of the nutty almond filling against the sweet juicy pears but the golden crackly crust always disappears first in my family. Something about the smell makes everyone wander into the kitchen hoping for a slice.
Storage Tips
Store the galette loosely covered at room temperature up to two days. For longer keeping place it in the fridge but bring to room temperature before serving for the best texture. If you want to reheat just pop slices in the oven at three hundred fifty degrees for a few minutes to revive their crispness.
Ingredient Substitutions
Swap pears for apples or even nectarines or plums during stone fruit season. Use a gluten-free pie crust and almond or coconut flour for a celiac-friendly treat. For dairy-free needs opt for a solid plant-based butter substitute and brush the crust with plant milk instead of egg wash.
Serving Suggestions
This galette stands strong on its own but is unforgettable with a dollop of whipped cream chilled crème fraîche or a scoop of vanilla ice cream melting into the tender pears. For breakfast leftovers serve slices with a bit of Greek yogurt.
Cultural and Historical Context
The galette is a traditional French pastry that favors a rustic hand-shaped form over a formal tart pan. It is meant to showcase local fruits in season and was long cherished in country kitchens for its simplicity and adaptability.
Seasonal Adaptations
Choose the freshest fruit available in your market for the filling
Enhance fall flavor with a pinch of ground ginger or cardamom
In summer swap pears for ripe peaches or cherries for an entirely new dessert
Success Stories
This recipe has made several appearances at my own family table from casual Sunday suppers to festive holidays. Guests always love the homey feel and high flavor payoff. I even got my picky eater nephew to ask for seconds which is a true win.
Freezer Meal Conversion
To make ahead prep the galette up to the point before baking then freeze it on a sheet pan until solid. Wrap well and store up to two months. Bake directly from frozen adding five to ten minutes to the cook time.
Save to Pinterest Enjoy this galette warm or at room temperature for the best flavor. Share it with friends and watch it disappear slice by slice.
Common Recipe Questions
- → Can I substitute the pears with another fruit?
Yes, apples or stone fruits like peaches or plums work wonderfully in place of pears for a seasonal twist.
- → What’s the secret to a flaky crust?
Use cold butter and minimal handling when mixing your dough. Refrigerating before rolling helps maintain flakiness.
- → How do I prevent soggy bottoms?
Spread the almond filling evenly to create a barrier between the crust and pears, and use firm fruit to avoid excess moisture.
- → Can I make this in advance?
Yes, bake the galette a few hours ahead and reheat gently before serving. The crust stays crisp for several hours.
- → How do I serve the galette for dessert?
Slice and serve warm with powdered sugar, whipped cream, vanilla ice cream, or crème fraîche on the side.