Description

A rustic, free-form tart featuring tender honey-poached pears encased in a shatteringly flaky all-butter crust. This dessert is perfect for busy weeknights, offering bakery-quality flavor with minimal stress and active time.

Ingredients

Scale

3 large ripe but firm pears (such as Bosc or Anjou), peeled
1/3 cup raw honey
1 cup water
1 whole cinnamon stick
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 ½ cups all-purpose flour
½ cup unsalted butter, very cold and cubed
3–4 tablespoons heavy cream, cold
½ teaspoon salt
1 tablespoon coarse sugar (for topping)
Vanilla ice cream or whipped cream (for serving)

Instructions

In a medium saucepan, combine honey, water, cinnamon stick, vanilla, and lemon juice. Bring to a simmer over medium heat, stirring until honey dissolves.
Gently place peeled pears into the liquid. Reduce heat to low and simmer for 8-12 minutes, turning halfway, until tender but holding shape. Remove pears with a slotted spoon and set aside to cool. Reserve the poaching liquid.
While pears cool, prepare the dough. Pulse flour and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse crumbs.
Drizzle in cold heavy cream one tablespoon at a time until dough just starts to come together. Form into a disk, wrap in plastic, and chill for 15 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough into a rough 12-inch circle. Place cooled pears in the center, leaving a 2-inch border.
Fold the edges of the dough up and over the pears, pleating as you go, leaving some fruit exposed.
Brush exposed crust with heavy cream and sprinkle evenly with coarse sugar.
Bake for 20-25 minutes until crust is golden brown and pears are bubbling. If edges brown too fast, cover with foil.
Let galette cool on the pan for at least 10 minutes to allow juices to thicken. Slice into wedges and serve warm, optionally drizzled with reserved poaching syrup.

Notes

Keep butter very cold for a flaky crust. Use Bosc or Anjou pears as they hold their shape better than Bartlett pears. Save the poaching liquid to drizzle over the finished galette. For a gluten-free version, use a 1:1 gluten-free flour blend. To prevent a soggy bottom, bake on the lower rack of the oven.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 wedge
Calories: 280
Sugar: 28
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 42
Fiber: 4
Protein: 3

Keywords: pear galette, honey poached pears, flaky crust, easy dessert, weeknight baking, rustic tart, autumn dessert, gluten-free option