Print

Ina Garten Pear Galette

Ina Garten Pear Galette
Print Recipe

This rustic pear galette features a flaky, buttery crust enveloping tender, spiced pears. With a hint of lemon and cinnamon, it’s a simple yet elegant dessert perfect for any occasion.

Ingredients

Scale
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 3–4 tablespoons ice water
  • For the filling:
  • 3 medium Bosc or Anjou pears, peeled, cored, and sliced 1/4-inch thick
  • 1/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter, cut into small pieces
  • For assembly:
  • 1 large egg, beaten with 1 tablespoon water for egg wash
  • 1 tablespoon coarse sugar for sprinkling
  • Optional: 1 tablespoon apricot jam, warmed with 1 teaspoon water for glazing

Instructions

  1. Prepare the dough: In a food processor fitted with the steel blade, combine the flour, kosher salt, and granulated sugar. Pulse 2-3 times to aerate and mix evenly. This ensures the salt and sugar are distributed, preventing uneven seasoning in the crust.
  2. Add the cold butter cubes to the food processor. Pulse in 1-second bursts until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Keeping the butter cold is crucial for a flaky crust, as it creates steam pockets during baking.
  3. Drizzle 3 tablespoons of ice water over the mixture while pulsing. Pulse just until the dough begins to clump together; if it seems dry, add the remaining tablespoon of water. Overmixing can develop gluten, leading to a tough crust, so stop as soon as it holds together.
  4. Turn the dough onto a sheet of plastic wrap. Gently press and shape it into a 1-inch thick disk, then wrap tightly. Refrigerate for at least 1 hour, or up to 2 days. Chilling relaxes the gluten and firms the butter, making the dough easier to roll and ensuring it holds its shape during baking.
  5. Prepare the filling: While the dough chills, peel, core, and slice the pears into uniform 1/4-inch thick slices. In a large bowl, toss the pear slices with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated. The lemon juice prevents browning and adds brightness, balancing the sweetness.
  6. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Use a rolling pin and rotate the dough occasionally to prevent sticking and maintain an even shape. If the dough cracks, patch it with your fingers; it’s rustic, so perfection isn’t necessary.
  7. Transfer the rolled dough to a parchment-lined baking sheet. Leaving a 2-inch border, arrange the pear slices in concentric circles or a single layer on the dough. Dot the top with the tablespoon of butter pieces. The butter will melt and caramelize, enhancing the flavor and texture.
  8. Fold the edges: Gently fold the dough edges over the filling, pleating every 2-3 inches to create a rustic, free-form tart. Press lightly to seal any cracks. This contains the juices and gives the galette its characteristic appearance.
  9. Apply the egg wash: In a small bowl, beat the egg with 1 tablespoon water until smooth. Use a pastry brush to lightly coat the folded dough edges with the egg wash, then sprinkle evenly with coarse sugar. The egg wash promotes browning and adds shine, while the sugar provides a subtle crunch.
  10. Bake the galette: Preheat the oven to 400°F / 204°C. Bake the galette on the middle rack for 30-35 minutes, rotating the sheet halfway through, until the crust is deeply golden brown and the pears are tender when pierced with a knife. The high heat ensures a crisp crust and properly cooked filling.
  11. Glaze (optional): If using apricot jam, warm it with 1 teaspoon water in a small saucepan over low heat until liquefied. Brush the glaze over the pears while the galette is still warm. This adds a glossy finish and extra sweetness, but it’s optional for a more natural look.
  12. Cool and serve: Allow the galette to cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool slightly. Serve warm or at room temperature, ideally within a few hours for the best texture. Cooling prevents the filling from being too runny when sliced.

Notes

Store leftover galette covered in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Reheat in a preheated 350°F / 177°C oven for 10-15 minutes until warmed through, which revives the crust’s crispness without overcooking.

Nutrition

Keywords: pear galette, galette recipe, French dessert, rustic tart, pear tart, easy dessert, holiday baking, fruit pastry, buttery crust, spiced pears, Ina Garten inspired

Find it online: https://inagartendishes.com/ina-garten-pear-galette/