Slice of pear galette on a plateWe asked our Crisp Collaborator Laura Scherb to help us give our World Famous Bartlett pears a front and center stage, and she delivered. This Pear Frangipane Galette is a simple, but elegant recipe that works well with puff pastry or pre-made pie crusts. Perfect for a fall dinner party!

A Favorite Fall Dessert

I spent the month of September snacking my way through Italy with my husband. And I came home ready to bake up a storm and replicate the incredible flavors we experienced throughout our trip. One of the star ingredients that stood out to me the most while we were there was the humble pear, so you can imagine how thrilled I was to get a beautiful box of Stemilt Bartlett Pears in the mail the day we got home!

Bartlett pears are wonderful to use in baked goods — their flavor is so beautifully complex and their texture holds up well to cooking, poaching, and baking. As I debated what to make with my bounty, I kept landing on one of my favorite summer and fall desserts: the galette.

What is a Galette?

Sliced pears and other galette ingredients prior to building

A galette is made by rolling out pie crust, placing it on a sheet tray, filling it with fruit, and then simply folding up the edges to keep the filling inside. Because it has less structure than a traditional pie, galette fillings need to be thicker to keep from flowing out of the crust.

Personally, as much as I love a good pie, I’d almost always rather be making galettes. They’re much easier and they have a rustic look that hides any flaws.

Sliced pears getting ready to be put in GaletteStemilt pears are the perfect filling for a galette. They’re firm enough to hold their shape, but delicious enough to add flavor and texture to the galette without needing much doctoring up.

Flavors from Afar

When deciding what to put into the galette, I remembered a cake we ate at a tiny Florence bakery. It had a hazelnut flavored batter with pieces of pear throughout.

The hazelnut was the perfect compliment to the pear, and I wanted to try to recreate that in this dessert. I whipped up a batch of hazelnut frangipane as a base for the picturesque fans of Bartlett pear slices. The result: a galette fit for any fall table, whether on a beautiful fall day or a chilly, rainy evening.

Quick & Easy

First time making a Pear Frangipane Galette? I took a shortcut here using pre-made pie crust, and I feel no shame. In fact, this recipe would work well on puff pastry as well! And I’ll let you in on another secret. If you’re intimidated by making your own frangipane, just grab some online or at a specialty grocer near you! They are usually made with almonds instead of hazelnuts, but the flavor will be equally delicious with half of the work!

Watch my video below to help guide you through the making/baking process of a delicious fall pear Galette! If you tried this recipe, leave a comment below! We would love to hear how your dessert turned out and any advice you have for other fellow bakers!

Let’s Build a Pear Frangipane Galette

Ingredients

  • 3 Stemilt Bartlett pears, cored and sliced into fans
  • 1 pie crust, defrosted (or Puff Pastry)
  • 1 cup of hazelnut flour, plus extra for dusting
  • 3/4 cups of granulated sugar, divided, plus extra for sprinkling
  • 1 large egg
  • 1 tsp of vanilla extract
  • 1/2 cup of water
  • 1/4 cup of hazelnut liqueur such as Frangelico
  • 1 cinnamon stick
  • 3 cloves
  • 1 vanilla bean, split

Stemilt pears are the perfect filling for a galette. They’re firm enough to hold their shape, but delicious enough to add flavor and texture to the galette without needing much doctoring up.

Rate this recipe:
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  • Yield
    6-8 Servings servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    Europoean
  • In Category
    Dessert

Created for Stemilt by Laura Scherb from @pageandplatestudio

Instructions

  1. Preheat the oven to 425, and line a sheet tray with parchment paper. Set aside.
  2. Roll out the pie crust until ⅛ inch thin (about 12 inches in diameter), using hazelnut flour to dust work surface and prevent sticking if needed, then transfer to the sheet tray and set aside.
  3. Make the hazelnut glaze: in a saucepan, combine ½ cup of granulated sugar, water, hazelnut liqueur, the cinnamon stick, cloves, and vanilla bean. Bring to a boil, then leave over medium-low heat to reduce while you assemble the galette. Do not let burn.
  4. Make the hazelnut frangipane: in a food processor, combine the hazelnut flour, remaining granulated sugar, egg, and vanilla extract. Blitz until smooth, then spread evenly over the pie crust, leaving 1 ½ inches on the edge uncovered.
  5. Place pear slices on top of the frangipane in alternating patterns, covering most of the top. Use a bench scraper to fold up the edges, then sprinkle with sugar.
  6. Using a pastry brush, glaze the pears with the hazelnut syrup. Do not use all of the syrup as it will make your galette soggy.
  7. Bake for 25-30 minutes, until frangipane is puffed, golden, and fragrant and the pie crust is a dark golden brown. Remove from oven and set aside to cool slightly.
  8. Before serving, glaze pears again with hazelnut syrup, then serve, warm, with more syrup and vanilla ice cream on the side.

Nutritional Information

Per Serving

  • Calories: 422
  • Fat Content: 21.5g
  • Cholesterol Content: 154.9mg
  • Sodium Content: 95.8g
  • Carbohydrate Content: 50.1g
  • Fiber Content: 3.6g
  • Sugar Content: 32.2g
  • Protein Content: 10g