Salted Caramel Pear Galette
This Salted Caramel Pear Galette is SO EASY! A flaky, buttery crust filled with tender pears and drizzled with luscious salted caramel—perfect for cozy evenings or special occasions.
Servings: 6 servings
Ingredients
- 1 pre-made pie crust pie crust buttery, flaky
- 3 medium pears peeled and sliced
- 0.5 cup granulated sugar divided
- 0.25 cup unsalted butter
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 1 tablespoon all-purpose flour
- 1 egg egg beaten
- 1 tablespoon sugar for sprinkling on crust
Instructions
Prepare Your Oven and Pie Crust
- Preheat your oven to 400°F (200°C). Lay the pre-made pie crust on a parchment-lined baking sheet. If needed, gently roll it out to smooth any creases, aiming for roughly a 12-inch circle.
Toss the Pears
- In a mixing bowl, combine your peeled and sliced pears with the all-purpose flour and half of the granulated sugar. Toss gently to coat the slices evenly and help keep the crust crisp.
Make the Salted Caramel
- In a saucepan over medium heat, melt the unsalted butter. Add the remaining granulated sugar and stir until it dissolves and turns a rich amber color, about 5-7 minutes. Carefully pour in the heavy cream and stir continuously until smooth and thickened. Remove from heat and mix in the vanilla extract and sea salt. Set aside to cool slightly.
Assemble the Galette
- Spoon the pear mixture into the center of the pie crust, leaving about 2 inches of border around the edges. Drizzle roughly half of the salted caramel over the pears. Fold the edges of the dough over the pears, pleating as you go, to create a rustic border.
Egg Wash and Sugar Sprinkle
- Brush the crust edges with the beaten egg to encourage browning. Sprinkle the crust with the tablespoon of sugar to add a beautiful sparkle and crunch when baked.
Bake to Perfection
- Place the galette in the preheated oven and bake for 35-40 minutes, or until the crust is golden and the pears are tender and bubbly. Halfway through baking, spoon the remaining salted caramel over the pears for extra indulgence if desired.
Cool and Serve
- Allow your Salted Caramel Pear Galette to cool for at least 15 minutes on the baking sheet. This resting time helps the caramel set slightly, making it easier to slice. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Equipment
- Baking Sheet
- Mixing Bowls
- Rolling Pin
- Pastry Brush
- Knife
- Cutting Board
- Saucepan
Notes
- Use firm, slightly tart pears like Bosc or Anjou to maintain texture and avoid mushiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-15 minutes to restore crispness.
- For a gluten-free version, substitute the pie crust with a gluten-free variety but handle gently as gluten-free doughs can be delicate.