Bake With the Seasons · September
Sometimes you want something as beautiful as a fruit tart without having any interest in making the pastry look perfect. That’s where a galette shines.
This pear and almond galette layers thin slices of ripe pear over a simple almond filling, then folds a rustic pastry crust loosely around the edges. As it bakes, the pears soften, the almond layer turns rich and fragrant underneath them, and the exposed crust becomes crisp and golden.
It looks special enough to bring to an autumn table, but its slightly imperfect shape is part of the charm.
Why You’ll Love This Pear Galette
- No pie plate required
- No lattice or decorative crust to master
- Fresh seasonal pears are the star
- Almond filling helps absorb the pear juices
- Beautiful enough for entertaining
- Delicious warm, cool, or at room temperature
Ingredients
For the Galette Dough
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3–5 tablespoons ice water
For the Almond Filling
- 1/2 cup almond flour
- 3 tablespoons granulated sugar
- 2 tablespoons softened unsalted butter
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- Pinch of salt
For the Pears
- 2–3 medium pears
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated or brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour or cornstarch
For Finishing
- 1 egg beaten with 1 teaspoon water
- 1 tablespoon coarse or granulated sugar
- 2 tablespoons sliced almonds, optional
- Honey or warmed apricot preserves, optional
How to Make a Pear & Almond Galette
1. Make the Dough
Whisk together the flour, sugar, and salt. Add the cold butter and work it into the flour with your fingertips, a pastry cutter, or two forks until the mixture contains irregular pieces of butter ranging from small crumbs to pea-sized pieces.
Then add the ice water one tablespoon at a time, gently mixing just until the dough can hold together when pressed. Depending on the flour and weather, you may not need all of the water.
When the dough comes together, shape it into a disk, wrap it, and refrigerate for at least 30 minutes. Meanwhile, you can prepare the almond filling.
2. Make the Almond Filling
For the filling, stir together the almond flour, sugar, softened butter, egg yolk, vanilla, optional almond extract, and salt until a thick paste forms. Then set it aside while you prepare the fruit.
3. Prepare the Pears
While the dough chills, core the pears and slice them thinly. Peeling is optional; however, either choice works well here. Toss the slices gently with lemon juice, sugar, cinnamon, and flour or cornstarch.
4. Roll the Dough
Next, preheat the oven to 400°F (205°C). Roll the chilled dough on a lightly floured surface into a rough circle about 12 inches across. Because this is a galette, it does not need to be perfectly round.
Before adding the filling, transfer the dough to a parchment-lined baking sheet. That way, you won’t have to wrestle an assembled galette onto the pan later.
5. Add the Almond Layer
Once the pastry is on the baking sheet, spread the almond filling over the center, leaving a border of about 2 inches around the outside.
Besides adding flavor, this layer performs a useful little bit of kitchen magic. Because it sits between the juicy pears and pastry, it also helps keep the bottom of the galette from becoming soggy.
6. Arrange the Pears
Afterward, arrange the pear slices over the almond filling. For a polished look, create overlapping rows; alternatively, simply spread them evenly across the center. Both approaches work.
7. Fold the Galette
Then fold the uncovered pastry border up and partially over the fruit, pleating the dough wherever it naturally overlaps. Be sure to leave the center open.
If the dough develops a small crack, simply pinch it together. After all, rustic really does mean rustic here, so small imperfections are welcome.
8. Finish and Bake
Finally, brush the exposed pastry with the egg wash and sprinkle it with coarse sugar. If you’re using sliced almonds, scatter them around the crust as well.
From there, bake for approximately 35–45 minutes, until the crust is deeply golden and the pears are tender.
9. Let It Set
After baking, allow the galette to cool for at least 15–20 minutes before slicing. Meanwhile, warm a little honey or apricot preserves if you’d like a glossy finish, then brush it lightly over the pears.
What Are the Best Pears for Baking?
For the best texture, choose pears that taste sweet and fragrant but are still firm enough to hold their shape when sliced.
For example, Bosc pears are particularly nice for baking because of their firm texture. Bartlett, Anjou, and other varieties can also work beautifully as long as they are not overly soft.
Do I Have to Peel the Pears?
No. In fact, thin pear skins soften during baking, and leaving them intact makes preparation faster while giving the finished galette a little extra color around each slice.
On the other hand, if you prefer a very soft, refined fruit filling, peeling them is perfectly fine too.
What Is the Almond Layer?
Inspired by the almond creams used in classic fruit pastries, this simple filling stays deliberately uncomplicated: almond flour, butter, sugar, egg yolk, and vanilla.
As a result, the filling creates a soft, rich layer underneath the pears and gives their delicate flavor something warm and nutty to settle into.
Can I Use Store-Bought Pie Dough?
Absolutely. Although homemade pastry is lovely, a refrigerated pie crust turns this into a particularly easy autumn dessert. Simply let the dough soften enough to unfold or roll without cracking, then proceed with the almond filling and pears.
Easy Pear Galette Variations
- Pear and blackberry: Scatter a handful of blackberries between the pear slices.
- Pear and cranberry: Add fresh cranberries for a tart late-autumn version.
- Pear and ginger: Add a little ground or finely grated fresh ginger.
- Pear and cardamom: Swap the cinnamon for fragrant cardamom.
- Pear and honey: Drizzle the warm galette lightly with honey before serving.
What to Serve With Pear & Almond Galette
On its own, the galette is already wonderful. Still, a warm slice is especially good with vanilla ice cream, lightly whipped cream, Greek yogurt, mascarpone, crème fraîche, or an extra drizzle of honey.
Storage
After serving, keep leftover galette covered in the refrigerator for up to 3 days. To bring back some of the crust’s crispness, warm individual slices briefly in an oven or toaster oven rather than the microwave.
Baking With September Pears
Unlike apples, pears don’t announce autumn quite as loudly. Perhaps that is part of their charm. Their sweetness is softer, their perfume more floral, and, as a result, they pair beautifully with almonds, honey, vanilla, ginger, and warm spices.
For that reason, this galette feels right at home in our Bake With the Seasons collection, where the fruit arriving each month gets to help decide what comes out of the oven.
More September Baking
- Fresh Fig & Honey Cake — tender Greek yogurt cake topped with ripe figs, almonds, and honey.
- Plum Crumble Bars — juicy fresh plums between a buttery oat crust and crumble.
- Blackberry Cornmeal Cake — late-season berries baked into a golden, lightly textured cake.
- Apple Cider Donut Cake — cinnamon-sugar autumn comfort without frying a single donut.
It does not have to look perfect. In fact, this is one of those desserts that becomes more inviting when it doesn’t.
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