Pear-Cinnamon Galette

This Pear-Cinnamon Galette is a delightful fusion of buttery, flaky puff pastry and homemade almond cream, crowned with caramelized and fresh pears sprinkled with cinnamon.

As the cool breeze starts to roll in, this Pear-Cinnamon Galette hits the spot. It’s like a warm hug on a chilly day. Sure, it’s great on its own, but imagine all the other yummy fall desserts out there too like the pumpkin pie or pecan pie. It’s the time to get your bake on, don’t you think?

If you’re searching for a dessert for your parties, to share with loved ones, or just to savor on cold days, this will surely warm your heart and entice your taste buds. Plus, it’s easy to make!

Why does this Recipe Work?

Here’s an elaboration of this Pear-Cinnamon Galette’s characteristics:

• Flavor: A decadent blend where the deep, sweet notes of caramelized pear marry the spice of cinnamon, all set against the rich backdrop of the almond cream. The natural tartness of the fresh pear cuts through, ensuring each bite is perfectly balanced.
• Texture: The galette offers a delightful contrast in textures—from the crisp, flakiness of the puff pastry to the smooth, creaminess of the almond filling, finished with the soft, yielding bite of baked pear.
• Ease of Preparation: Despite its sophisticated profile, this galette is surprisingly simple to make. The process is forgiving, and the rustic charm of the galette means that even the most novice of bakers can achieve stunning results without the need for perfection in presentation.
• Versatility: This dessert is not only perfect for a cozy night in but also makes an impressive addition to a fall dinner party or a festive holiday table. It can be served as a dessert or a luxurious afternoon snack.
• Aroma: Baking this galette fills the kitchen with a warm, inviting quintessentially autumnal aroma, making it a feast for the senses.
• Presentation: With its golden-brown pastry and the jewel-like topping of pears, it’s a rustic yet elegant dessert that looks as delightful as it tastes.
• Customization: The pear-cinnamon galette recipe is adaptable; bakers can add a twist with different spices, like nutmeg or star anise, or even a splash of brandy for a bit of warmth.

For Composing this Pear-Cinnamon Galette, You’ll Need:

• Puff Pastry: The base of our galette is a flaky, buttery puff pastry. You have the flexibility to use a homemade version of puff pastry for which I’ll provide my special recipe, or opt for a high-quality store-bought variety for convenience without compromising on taste.
• Almond Cream: At the heart of the galette is my signature homemade almond cream—a rich, smooth concoction that’s a labor of love, ready to elevate your dessert with its nutty depth. The recipe link will guide you through crafting this essential layer.
• Caramelized Pear: For the topping, we’ll caramelize pears to perfection with a touch of cinnamon, creating a sweet and spiced layer that’s the essence of fall.
• Fresh Pear and Cinnamon: And we can’t forget the fresh pears. I like using Bartlett pears because they’re super sweet and they get nice and soft when baked, but still hold their shape. Slice ’em up, arrange them on top, and give ’em a sprinkle of cinnamon. They add the perfect pop of freshness and spice to every bite.

How to Make Pear-Cinnamon Galette:

Pre-Bake the Puff Pastry:

Preheat your oven—get it nice and hot at 200°C (392°F). This heat is going to make our pastry puff up and get crispy.

Let’s talk pastry. Roll out your puff pastry sheet into a circle (about 9-10 inch in diameter). Don’t stress about making it perfect; galettes are all about that rustic charm.

Place the pastry on baking sheet lined with parchment paper.

Now, give the edges a little pinch all around to raise them slightly. This keeps all our lovely filling from spilling out.

We’re not looking for a pastry balloon, so we need to bake it with some pie weights. Place a circle parchment paper on the center of the pastry. You can use dried beans, or even uncooked rice, as pie weights and spread them over the pastry to keep it in place.

Bake it in the oven for about 12-15 minutes. You want to see it start to go golden but not fully cooked. That’s your cue to take it out.

Almond Cream Magic:

Take half a cup of unsalted butter. Make sure it’s softened to the point of being super friendly and whippable, but we’re not looking for a butter puddle, so not melted.

Next, you’re gonna want to grab the same amount of granulated sugar. That’s another half-cup. Now, get your mixer out and beat them together until it looks fluffy and light, like a little buttery cloud.

Now, 2 eggs. You need two. Crack ’em in one at a time, giving a good mix after each.

A teaspoon of vanilla extract goes in next. This is the stuff that makes your kitchen smell amazing.

Time for a bit of cornstarch, about two teaspoons should do it. It’s the secret to getting that cream to set just right.

Last but not least, almond flour. A full cup gets folded into the mix. This is what’s going to give you that rich, nutty flavor that’s just too good with pears.

Pear & Cinnamon Confit:

First things first, let’s make that filling. Take your Bartlett pears and dice them up into nice little cubes. You want them small enough to get tender but not mushy.

Now, grab a medium-sized pot and gently put your diced pears in there along with the brown sugar and that pat of butter. The sugar and butter are going to get all friendly in there and start to caramelize, giving those pears a gorgeous glaze.

Pour in the water, and sprinkle that pinch of salt and your cinnamon powder. That’s your flavor magic happening right there.

Stir it up and then let it simmer on a low heat. You’re looking for the pears to become soft and the liquid to thicken up. It’s going to smell amazing. Once it’s got that jammy look, turn off the heat and set it aside to cool. This gives it time to set up a bit and makes sure it’s not too runny for your galette.

Add the Fillings:

Carefully remove the pie weights. Watch out, they’ll be hot.

Then spread that almond cream you made earlier over the base of the pastry. Smooth it out, but leave the edges bare for that beautiful border.

Now, spoon your pear and cinnamon filling over the almond cream. Spread it out, but again, not quite to the edge.

Using a mandolin, carefully slice the pears into even, thin pieces. This will ensure they cook evenly and present beautifully.

Arrange the pear slices on top of the almond cream in any pattern you like. A spiral or overlapping pattern not only looks attractive but also ensures each bite contains the flavors of the galette.

Before placing it in the oven, lightly sprinkle the arranged pears with a mixture of cinnamon and sugar.

Final Baking:

Time to turn the oven down a smidge to 180°C (356°F). This lower heat will cook everything through without burning the top.

Put the galette back into the oven for another 20-125 minutes. What you’re looking for is the pastry becoming a deep golden brown, and the pears to start caramelizing on top.

Serve:

Once it’s done, let it cool just a bit in the pan. You want to serve it warm, but not lava-hot.

Slice it up and serve as is, or go all out with a scoop of vanilla ice cream on the side, or maybe a cloud of whipped cream Chantilly.

Pear-Cinnamon Galette Pro Tips:

1. Pastry Perfection: Ensure your puff pastry stays in the fridge right up until you’re ready to roll. A chilled pastry will puff up nicely, giving you the desired flaky texture.
2. Creamy Almond Delight: For the almond cream, room temperature ingredients are key. They mix together more smoothly, giving you a perfectly creamy layer for your galette.
3. Golden Pear Topping: Keep a watchful eye on your pears as they caramelize to achieve that beautiful golden hue. Moderate heat will caramelize the sugars without burning them.
4. Moisture Maintenance: If you’re worried about the pears drying out in the oven, lightly brush them with a mixture of melted butter and milk. This will keep them moist and add a lovely sheen. Then, go ahead and sprinkle with cinnamon and sugar for that final flavorful touch.

Pear-Cinnamon Galette FAQs:

Pear-Cinnamon Galette

This Pear-Cinnamon Galette is a simple yet elegant dessert that combines the classic flavors of fall. With a shortcut approach using store-bought puff pastry and a straightforward almond cream, it's an easy-to-make treat that doesn't compromise on taste. Caramelized and fresh Bartlett pears layered atop provide a sweet and spiced complement to the rich almond base, while a final sprinkle of cinnamon and sugar adds a perfect touch of warmth and sweetness.

Servings 6

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Baking Time 30 minutes mins

Total Time 45 minutes mins

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Ingredients

  

For the base:

• 1 sheet puff pastry store-bought or homemade

For the Almond Cream:

• 100 g or (1/2 cup) unsalted butter approximately , softened
• 100 g or (1/2 cup) granulated sugar
• 2 medium eggs
• 4 g or (1 tsp) vanilla extract
• 6 g or (2 tsp) cornstarch
• 100 g or (1 cup) almond flour approximately 1 cup

Pear & Cinnamon Confit:

• 2 Bartlett pears diced
• 50 g 4 tbsp. brown sugar
• 28 g 2 tbsp. unsalted butter
• 180 g 3/4 cups water
• Pinch of salt
• 3 g 1 tsp. cinnamon powder

Topping:

• Additional Bartlett pear thinly sliced for topping
• Extra cinnamon and granulated sugar for sprinkling

Instructions

 

Pre-Bake the Puff Pastry:

• Preheat the oven to 200°C (392°F).
• Roll out the puff pastry about 1 cm thick and place onto a baking sheet lined with parchment paper. Diameter should be 9-10 inches. Crimp the edges to create a rim.
• Prick the pastry base with a fork to prevent puffing. Place a parchment paper on top and add pie weights. Bake for 10-15 minutes until it starts to color.

Prepare the Almond Cream:

• Beat the softened butter and sugar until fluffy.
• Mix in the eggs and vanilla extract.
• Sift in the cornstarch and incorporate the almond flour until the mixture is smooth. Set aside.

Make the Pear & Cinnamon Filling:

• In a pot, combine diced pears, brown sugar, butter, water, salt, and cinnamon.
• Cook until the pears are tender and the filling is thickened. Allow cooling.

Assemble and Bake the Galette:

• Remove the pastry from the oven and remove pie weights. Reduce the temperature to 180°C (356°F).
• Spread the almond cream over the pastry, leaving the edges clear.
• Spoon the cooled pear and cinnamon filling on top of the almond cream.
• Slice the pear thinly using a mandolin.

  Arrange the thin pear slices on top and sprinkle with a blend of cinnamon and sugar.
• Bake for an additional 20-25 minutes until golden and the pears have caramelized.

Serve:

• Let the pear-cinnamon galette cool slightly before slicing.
• Serve warm, optionally with vanilla ice cream or whipped cream for an added indulgence.

Cuisine: French

Keyword: beginner dessert recipes, french dessert, galette, pear cinnamon galette