Description

A rustic, free-form tart featuring a shatteringly flaky all-butter crust filled with sweet pears and rich salted caramel, finished with a glossy apricot glaze.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
1 cup (226g) unsalted butter, very cold and cubed
1 teaspoon granulated sugar
1 teaspoon salt
6–8 tablespoons ice water
1 teaspoon apple cider vinegar
4–5 medium pears (about 1.5 lbs), peeled and sliced
½ cup (120ml) salted caramel sauce
2 tablespoons apricot jam or marmalade
1 tablespoon granulated sugar
½ teaspoon cinnamon
2 tablespoons sliced almonds or pistachios (optional)
1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse meal with pea-sized butter chunks.
Drizzle in ice water and apple cider vinegar one tablespoon at a time, tossing gently until the dough comes together in shaggy clumps. Do not overwork.
Divide dough into two discs (one larger for the base), wrap in plastic, and refrigerate for at least 1 hour.
While dough chills, peel, core, and slice pears into ¼-inch wedges. Toss with 1 tablespoon sugar and cinnamon; let sit for 10 minutes to release juices, then drain excess liquid.
Preheat oven to 400°F (200°C) and place a baking sheet inside to heat.
Roll the larger dough disc into a 12-inch circle on a floured surface and transfer to a parchment-lined baking sheet.
Spread salted caramel sauce over the center of the dough, leaving a 2-inch border.
Arrange drained pear slices in overlapping concentric circles over the caramel.
Fold the 2-inch dough border over the edges of the fruit, pleating as you go.
Brush the folded edges with egg wash and sprinkle with almonds or pistachios if using.
Bake on the preheated sheet for 35-40 minutes until the crust is deep golden brown and pears are tender.
While baking, warm apricot jam with 1 teaspoon water until liquid. Immediately brush the glaze over the hot galette upon removal from the oven.
Cool on the baking sheet for at least 15 minutes before slicing to allow caramel to set.

Notes

Keep all ingredients, especially butter, very cold to ensure a flaky crust. Drain the pears thoroughly to prevent a soggy bottom. Preheating the baking sheet helps cook the bottom crust quickly. The crust can be made ahead and refrigerated for up to 2 days or frozen for 3 months.

Prep Time: 35 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of gale
Calories: 320
Sugar: 28
Sodium: 220
Fat: 15
Saturated Fat: 8
Carbohydrates: 45
Fiber: 3
Protein: 4

Keywords: pear galette, salted caramel dessert, flaky butter crust, fall baking, rustic tart, easy dessert, autumn recipes