Table of Contents
Golden pastry, tender pears, a little maple, and flaky salt. This salted maple pear galette looks bakery-worthy, but it’s a free-form tart with no pie plate and no need for perfect crimping.
why make this recipe
A galette is the easiest way to get the look and flavor of a pie without fussing over a pan. You roll out the dough, pile or fan fruit in the middle, and fold the edges up around it. Pears turn soft and sweet in the oven, maple syrup adds a warm caramel note, and flaky salt at the end makes the flavor pop. Fanning the pear slices in a spiral gives it the pretty finish you see in the video, and the rustic folded crust hides any imperfections.
how to make Salted Maple Pear Galette
Ingredients
For the all-butter dough
- 1¼ cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- ½ teaspoon fine salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3 to 5 tablespoons ice water
Shortcut: use 1 refrigerated pie crust, rolled to about 12 inches.
For the pear filling
- 3 ripe but firm pears, such as Bosc or Anjou
- 1 tablespoon lemon juice
- 2 tablespoons pure maple syrup
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- Small pinch of fine salt
- 1 tablespoon unsalted butter, cut into small pieces
For finishing
- 1 egg, beaten with 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
- 1 tablespoon pure maple syrup, for drizzling after baking
- Flaky sea salt, to finish
Directions
- Make the dough: Whisk the flour, sugar, and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingers until pea-sized pieces remain. Stir in ice water 1 tablespoon at a time until the dough holds together.
- Chill the dough: Shape the dough into a thick disc, wrap it, and refrigerate for at least 1 hour, or up to 3 days.
- Heat the oven: Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Prep the pears: Peel the pears if you like, or leave the skin on. Halve, core, and slice thinly. Toss gently with the lemon juice, 2 tablespoons maple syrup, brown sugar, cornstarch, cinnamon, and pinch of salt.
- Roll the dough: On a lightly floured surface, roll the dough into a rough 12-inch circle about ⅛ inch thick. Transfer it to the lined baking sheet.
- Arrange the pears: Fan the pear slices in overlapping circles or a spiral in the middle of the dough, leaving a 2-inch border. Spoon any remaining juices over the top and dot with the butter pieces.
- Fold the crust: Fold the edges up and over the outer pears, pleating as needed. The center stays open. Patch any tears with a little dough.
- Add the wash: Brush the crust with the egg wash and sprinkle with coarse sugar if using.
- Bake: Bake for 35 to 45 minutes, until the crust is deep golden and the pears are tender and bubbling at the edges. Bake time varies with the pears and the thickness of the dough.
- Finish with maple and salt: Cool on the pan for 5 to 10 minutes. Drizzle with 1 tablespoon maple syrup and sprinkle with flaky sea salt. Slice and serve warm.
how to serve Salted Maple Pear Galette
Serve slices warm or at room temperature. A scoop of vanilla ice cream is a natural partner, and whipped cream or a spoonful of crème fraîche also works. Add the final maple drizzle and flaky salt just before serving so the crust stays crisp.
how to store Salted Maple Pear Galette
Cover and keep leftover galette at room temperature for up to 1 day, or refrigerate for up to 3 days. Rewarm slices in a 325°F oven for 8 to 10 minutes to crisp the crust. Hold off on the flaky salt for leftovers and add it again after reheating.
tips to make Salted Maple Pear Galette
- Choose pears that are ripe but still firm so they hold their shape in the oven.
- Keep the butter cold when making the dough; visible bits of butter make a flakier crust.
- Slice the pears thinly and evenly so they cook at the same rate and fan neatly.
- Leave the center of the galette open and do not overfill it, or juices can run out.
- Use flaky sea salt only at the end, when it can stay crunchy.
variation
Add a spoonful of almond frangipane or a thin layer of almond butter under the pears for extra richness. Mix a pinch of ground cardamom or ginger into the filling for a spiced version. Swap the pears for apples or use a mix of both. For a nutty finish, sprinkle chopped toasted pecans or walnuts around the pears before folding the crust.
FAQs
What are the best pears for a galette?
Bosc and Anjou are reliable choices because they stay firm when baked. Very soft, ripe pears can turn watery.
Can I use store-bought pie crust?
Yes. Roll a refrigerated crust slightly thinner and use it the same way. It’s a good shortcut for a weeknight.
Why did my galette leak?
Too much juice or a torn crust are common causes. Toss the pears with cornstarch, avoid piling them too close to the edge, and patch any tears before baking.
Can I make the dough ahead?
Yes. The dough can be chilled for up to 3 days before rolling.
More Recipes on thinerecipes.com
Salted Maple Pear Galette
Ingredients
Equipment
Method
- Whisk flour, sugar, and salt. Cut in cold butter until pea-sized pieces remain.
- Stir in ice water until the dough holds together. Shape into a disc and chill at least 1 hour.
- Heat oven to 400°F and line a baking sheet with parchment.
- Slice pears thinly and toss with lemon juice, 2 tbsp maple syrup, brown sugar, cornstarch, cinnamon, and salt.
- Roll dough to a rough 12-inch circle and place on the baking sheet.
- Fan pears in the center, leaving a 2-inch border. Spoon over juices and dot with butter.
- Fold the edges of the dough over the pears. Brush with egg wash and sprinkle with coarse sugar.
- Bake 35 to 45 minutes until the crust is deep golden and the pears are tender.
- Cool 5 to 10 minutes, drizzle with 1 tbsp maple syrup, and finish with flaky sea salt.
