As soon as fall arrives, I start craving warm, comforting desserts that capture the essence of the season. This Fall-Inspired Caramel Pear Galette with Walnuts & Cranberries does just that! The flaky crust, tender pears, sweet caramel, and tart cranberries create the perfect combination, while the toasted walnuts add a satisfying crunch. This galette is not only delicious but also a rustic and simple dessert that looks impressive with minimal effort. It’s perfect for cozy fall dinners or holiday gatherings, and every time I make it, it disappears in no time!
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- For the filling:
- 3 ripe pears, thinly sliced (Bartlett or Bosc work great)
- 1/2 cup fresh or dried cranberries
- 1/3 cup walnuts, roughly chopped
- 1/4 cup caramel sauce (store-bought or homemade)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Prepare the Crust: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the butter pieces are pea-sized. Gradually add the ice water, one tablespoon at a time, until the dough starts to come together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a large bowl, toss the pear slices with the cranberries, walnuts, brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated. Drizzle with caramel sauce and mix gently to combine.
- Assemble the Galette: On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet. Arrange the pear mixture in the center of the dough, leaving about a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go.
- Brush and Sprinkle: Beat the egg in a small bowl, and brush it over the exposed edges of the dough. If desired, sprinkle with coarse sugar for extra texture and sweetness.
- Bake: Bake the galette for 35-40 minutes, or until the crust is golden brown and the pears are tender. Let it cool for 10 minutes before slicing.
- Drizzle with Caramel: Once the galette has cooled slightly, drizzle more caramel sauce over the top for extra decadence.
- Serve and Enjoy: Slice the galette and serve warm, perhaps with a scoop of vanilla ice cream or whipped cream for a perfect fall dessert.
Nutrition Facts
- Servings: 6
- Calories per serving: 370
- Total fat: 20g
- Saturated fat: 10g
- Carbohydrates: 45g
- Protein: 5g
Preparation Time
- Prep time: 25 minutes
- Chill time: 30 minutes
- Cook time: 40 minutes
- Total time: 1 hour 35 minutes
How to Serve
- With whipped cream: Add a dollop of homemade or store-bought whipped cream for a light, creamy contrast.
- Topped with vanilla ice cream: Serve warm slices of galette with a scoop of vanilla or cinnamon ice cream.
- Sprinkle with powdered sugar: For a simple, elegant touch, dust the galette with powdered sugar before serving.
- At room temperature: This galette is also delicious at room temperature, making it perfect for picnics or potlucks.
- Paired with coffee or tea: Serve with a warm beverage to make it an ideal fall afternoon treat.
Additional Tips
- Choose ripe pears: Ripe, but not overly soft pears, are best for this recipe to ensure they hold their shape while baking.
- Homemade caramel sauce: If you have the time, making your own caramel sauce will elevate this dessert to another level.
- Make ahead: The dough can be made up to two days in advance and kept in the fridge, making assembly quick and easy.
- Don’t overfill: Be mindful not to pile the filling too high; this helps avoid spilling during baking.
- Customize the crust: For extra flavor, you can add a pinch of cinnamon or nutmeg to the crust dough.
Recipe Variations
- Apple and Pear Galette: Swap half of the pears for sliced apples to create a blend of fall fruits.
- Cranberry-Pear Galette with Almonds: Substitute walnuts with almonds for a slightly different flavor and texture.
- Honeyed Pear Galette: Drizzle honey instead of caramel for a lighter, more floral sweetness.
- Savory Pear and Cheese Galette: Add crumbled blue cheese or goat cheese for a sweet-savory twist.
- Chocolate Caramel Pear Galette: Drizzle melted dark chocolate alongside the caramel sauce for a decadent touch.
Serving Suggestions
- Serve with vanilla bean ice cream for an indulgent dessert.
- Pair with mascarpone cream for a rich and creamy texture contrast.
- Enjoy alongside a cup of hot apple cider for a cozy fall evening treat.
- Make it part of your Thanksgiving dessert spread alongside pumpkin pie.
- Serve it warm with a drizzle of maple syrup for a breakfast or brunch option.
Freezing and Storage
- Refrigeration: Store leftover galette in an airtight container in the fridge for up to 3 days. Reheat slices in a 350°F (175°C) oven until warmed through.
- Freezing: You can freeze the unbaked galette. Simply assemble, wrap it in plastic wrap, then foil, and freeze for up to 2 months. Bake directly from frozen, adding 5-10 extra minutes to the bake time.
- Reheating: To reheat a baked galette, warm it in a 350°F (175°C) oven for about 10-15 minutes until it’s heated through and the crust is crisp again.
Special Equipment
- Pastry cutter: For cutting butter into the flour to make a flaky crust.
- Rolling pin: Essential for rolling out the galette dough.
- Baking sheet: A rimmed baking sheet lined with parchment paper will catch any juices that may spill.
- Pastry brush: For applying the egg wash to the crust for a golden finish.
FAQ
1. Can I use store-bought pie dough?
Yes, store-bought pie dough works great if you want to save time. Just follow the same steps for filling and baking.
2. Can I make this gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend for the crust.
3. Can I use other fruits?
Absolutely! Apples, figs, and even plums work well with this recipe, giving you a variety of seasonal options.
4. How do I prevent a soggy crust?
To avoid a soggy bottom, sprinkle a little cornstarch or flour over the crust before adding the fruit filling. This helps absorb some of the fruit’s moisture.
5. Can I omit the nuts?
Yes, if you have nut allergies or prefer without, you can omit the walnuts or replace them with seeds like pumpkin or sunflower for added crunch.
Closing Note
This Fall-Inspired Caramel Pear Galette with Walnuts & Cranberries captures all the cozy, warm flavors of the season in a beautiful and simple-to-make dessert. Whether you’re serving it at a holiday gathering or just treating yourself to a special weekend dessert, this galette is sure to become a fall favorite. Enjoy the flaky crust, caramelized pears, and the crunch of walnuts, all tied together with the tangy burst of cranberries. Happy baking!