Description

This Pear Galette features Bosc pears, brown sugar, and caramel wrapped in a flaky crust. It’s simple to prepare and ideal for impressing guests or treating yourself to a homemade dessert.

Ingredients

Scale

1 pie crust
1 pound pears, Bosc; approximately 2 pears
1 teaspoon lemon juice
⅓ cup (67g) packed brown sugar
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons salted caramel, plus more for garnish
Egg Wash, for brushing

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Instructions

Preheat the oven to 400°F and line a cookie sheet with parchment paper or a silicone baking mat.
Mix together the brown sugar, cinnamon, and nutmeg in a small bowl. Set aside.
Slice the Bosc pears into 1/16-inch thick slices and place them in a large bowl. Toss with lemon juice and then add the sugar mixture, coating the pears thoroughly.
On a large piece of parchment paper or a silicone baking mat, roll out the pie crust into a 12-inch circle.
Arrange the coated pear slices in the center of the crust, leaving a 2-inch border around the edges. Drizzle with salted caramel over the pears.
Gently fold the edges of the crust up and over the pears, overlapping as necessary, and brush with egg wash.
Bake for 28-32 minutes, or until the crust is golden and flaky. Allow to cool to room temperature before drizzling with additional caramel and serving.
Store any leftovers covered in the refrigerator for up to 3 days.

Notes

If using non-Bosc pears, adjust the amount of lemon juice to balance the sweetness.
Try adding chopped nuts or raisins for added texture and flavor.
Serving with vanilla ice cream makes a delightful combination.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 110mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg