Pear Galette

You'll love the rustic charm of my French pear galette. Learn how to create this delicious dessert with its flaky crust and spiced pears.

In a food processor, combine cold flour, cold butter, sugar, and salt. Pulse several times until the mixture is crumbly.
1 ⅔ cups cold all purpose flour, ⅔ cup cold salted butter, 1 tablespoon sugar, ½ teaspoon salt
With the food processor running, slowly stream in the water until the mixture start to come together.
4 tablespoons water
Remove the dough from the processor and shape it into a disk. Wrap the disk in plastic wrap and place it in the refrigerator to chill at least 2 hours before proceeding.

In a large mixing bowl combine the pears, flour, sugar, brown sugar, cinnamon, lemon juice, nutmeg, salt, cloves, and ginger.
3 pears, 2 ½ tablespoons all purpose flour, 1 ½ tablespoons sugar, 1 tablespoon brown sugar, 2 teaspoons cinnamon, 1 ½ teaspoons lemon juice, ½ teaspoon nutmeg, ½ teaspoons salt, ¼ teaspoons ground cloves, ¼ teaspoons ground ginger
Mix until the pears are well coated. Mix gently taking care not to break the pears any more than necessary. Set aside.

Near the end of the dough chilling time, preheat the oven to 450 F.
Lightly flour a piece of parchment paper large enough to hold the rolled out dough
Turn out the chilled dough onto the lightly floured parchment paper and dust the top with a little flour.
Using a floured rolling pin, roll the dough out into a rough circle approximately 14” across and 1/8-inch thick.
Spread the preserves evenly onto the rolled out dough, leaving about 2-inches around the edge.
1 tablespoon apricot preserves
Add the pear mixture on top of the preserves in an even layer.
Fold the edges of the dough in over the pear filling.
Lift the galette using the parchment to transfer it to a baking sheet.
Transfer the baking sheet with the galette and parchment into the preheated oven.
Bake on the center oven rack for 20 minutes.
Reduce the heat to 375 F and continue baking for an additional 25-30 minutes, or until the crust is golden brown.
Remove the galette from the oven and place it on a wire cooling rack. Brush the entire top with honey.
2 tablespoons honey
Cool for 10-15 minutes before serving.
Dust with powdered sugar if desired.