Spiced Caramel Pear Galette with Walnuts and Cranberries Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
