Spiced Caramel Pear Galette with Walnuts and Cranberries Recipe

Introduction

This Spiced Caramel Pear Galette with Walnuts and Cranberries is a rustic, elegant dessert perfect for fall and winter gatherings. The combination of tender pears, crunchy walnuts, tart cranberries, and rich caramel creates a wonderful balance of flavors and textures. It’s simple to assemble yet impressive to serve.

Ingredients

• 1/2 package prepared pie dough (1 circle)
• 3 medium Bosc pears, ripe but firm
• 1/3 cup walnut halves and pieces
• 1/2 cup fresh cranberries
• 1/2 cup granulated sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon dark rum (optional)
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• Egg white and raw sugar for sprinkling on crust

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a cookie sheet with parchment paper or a silicone baking mat. Gently roll out the pie dough circle until it is roughly 13 inches in diameter, then chill it while you prepare the other ingredients.
2. Step 2: Halve the pears lengthwise, remove stems and cores using a melon baller or spoon. With the pear halves cut side down on the board, slice thinly into fans leaving about 1/4 to 1/2 inch of the stem end intact to hold the fan shape. Keep the sliced pears face down to prevent browning.
3. Step 3: In a small saucepan over medium heat, combine sugar, water, and corn syrup. Bring to a boil and cook without stirring until the sugar reaches a deep amber caramel color, nearly to the brink of burning. This takes practice but is key for rich flavor.
4. Step 4: Remove the saucepan from heat immediately and carefully stir in salt, cinnamon, vanilla bean paste, rum (if using), heavy cream, and butter. The mixture will bubble vigorously. Stir until butter is melted and the caramel sauce is smooth.
5. Step 5: Gently press the pear slices into fans and arrange them in the center of the chilled pie dough circle. Sprinkle walnuts and cranberries over the pears, then drizzle with the caramel sauce.
6. Step 6: Fold and pleat the exposed edges of the dough over the filling to form a rustic crust, pulling the dough edges up as high as possible to contain the filling and prevent leaks.
7. Step 7: Brush the crust with egg white and sprinkle raw sugar on top for sparkle and crunch. Bake in the preheated oven for 25-30 minutes, until the crust is golden brown.
8. Step 8: Allow the galette to cool completely on a wire rack before serving to let the caramel set and flavors meld.

Tips & Variations

• Use Bosc pears for their firmness and ability to hold shape; Bartlett pears are softer but also work if you prefer a softer texture.
• Substitute pecans or almonds for walnuts if desired to change the nutty flavor profile.
• For a non-alcoholic version, omit the rum from the caramel sauce without impacting the flavor too much.
• Make sure to watch the caramel closely—overcooking can make it bitter, but undercooking yields a mild flavor.
• Serve with a scoop of vanilla ice cream or whipped cream for an extra special touch.

Storage

Store any leftover galette in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in a 300°F (150°C) oven for 5-10 minutes to restore crispness. Avoid microwaving, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this galette ahead of time?

You can prepare the pie dough and slice the pears a day in advance, keeping them wrapped and refrigerated separately. Assemble and bake the galette the day you plan to serve for best freshness and texture.

What can I use if I don’t have vanilla bean paste?

If you don’t have vanilla bean paste, substitute with 1 teaspoon of vanilla extract. The flavor will be slightly different but still delicious in this galette.

Spiced Caramel Pear Galette with Walnuts and Cranberries Recipe

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★★★★★

4.5 from 121 reviews

A delightful spiced caramel pear galette featuring ripe Bosc pears arranged in elegant fans, crowned with crunchy walnuts and tart fresh cranberries, all drizzled with a luscious homemade caramel sauce. This rustic French tart combines buttery pie dough with warming cinnamon, vanilla, and a hint of dark rum for a sophisticated dessert perfect for fall and winter gatherings.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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Pie Dough

• 1/2 package prepared pie dough (1 circle)

Fruit and Nuts

• 3 medium Bosc pears, ripe but firm
• 1/3 cup walnut halves and pieces
• 1/2 cup fresh cranberries

Caramel Sauce

• 1/2 cup granulated sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon dark rum (optional)
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter

Finishing

• Egg white (for brushing)
• Raw sugar (for sprinkling)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
2. Roll Out the Dough: Gently roll out the prepared pie dough until it is roughly 13 inches in diameter. After shaping, chill the dough to keep it firm while you prepare the fillings.
3. Prepare the Pears: Halve each Bosc pear lengthwise, remove the stem and core using a melon baller or spoon. Lay the pear halves cut side down on a cutting board and slice thinly into fans, leaving 1/4 to 1/2 inch intact on the stem side to hold the fan shape. Keep the pears slice side down to prevent browning.
4. Make the Caramel Sauce: In a small saucepan over medium heat, combine sugar, water, and light corn syrup; bring to a boil. Continue boiling until the mixture reaches a dark amber caramel color, nearly at the brink of burning for optimal flavor. Remove from heat immediately. Stir in salt, cinnamon, vanilla bean paste, optional dark rum, heavy cream, and unsalted butter carefully as the mixture will bubble vigorously. Stir until fully combined and smooth.
5. Assemble the Galette: Gently press the pear slices into fans and arrange them in the center of the chilled pie dough circle. Sprinkle walnuts and fresh cranberries evenly over the pears. Drizzle the prepared caramel sauce generously over the fruit and nuts.
6. Fold the Crust: Fold and pleat the edges of the pie dough over the filling, pulling the sides up as much as possible to contain any juices and prevent leaks during baking.
7. Finish the Crust: Brush the exposed dough with egg white to help it brown nicely. Sprinkle raw sugar on top for a sparkling, sweet finish.
8. Bake the Galette: Place the assembled galette onto the prepared baking sheet and bake in the preheated oven for 25-30 minutes until the crust is golden brown and crisp.
9. Cool and Serve: Remove the galette from the oven and allow it to cool completely on a wire rack to let the caramel set before slicing and serving.

Notes

• Using ripe but firm Bosc pears ensures they hold their shape and texture during baking.
• The caramel sauce should be made with caution as it bubbles vigorously when cream and butter are added.
• Dark rum is optional, but it adds depth and complexity to the caramel flavor.
• Chilling the dough before baking helps prevent shrinking and sogginess.
• Let the galette cool completely for best slicing and serving results as the caramel firms up.
• Raw sugar sprinkled on the crust adds a nice crunchy texture and a bit of sparkle.

Keywords: galette, pear galette, caramel pear tart, spiced caramel, walnut tart, cranberry dessert, rustic pastry, fall desserts