This Ginger Pear Galette brings together buttery, golden crust and tender pear slices with just the right hint of spicy ginger warmth. I first made this on a chilly October afternoon when I had a few ripe pears sitting on my counter and wanted something that felt special without too much fuss. The flaky crust comes together easily, and the filling practically makes itself.
If you love rustic desserts like my Easy Strawberry Danish Recipe or Soft Nutella Crinkle Cookies, you'll adore how this ginger pear tart bakes up golden and jammy with minimal effort.
Why You'll Love This Ginger Pear Galette
This homemade Ginger Pear Galette is everything you want in a fall dessert. The all-butter crust bakes up crisp and flaky, while the pear filling turns soft and lightly caramelized. Crystallized Ginger Pear Galette adds little bursts of warmth without being overpowering. It's easier than pie, looks gorgeous, and tastes like something you'd order at a fancy bakery.
Jump to:
- Why You'll Love This Ginger Pear Galette
- Ginger Pear Galette Ingredients
- How to Make Ginger Pear Galette
- Substitutions and Variations
- Equipment For Ginger Pear Galette
- Storage Tips For Ginger Pear Galette
- Serving Suggestions
- Expert Tips
- My Favorite Family Story About This Ginger Pear Galette
- FAQ
- Related
- Pairing
- Ginger Pear Galette
Ginger Pear Galette Ingredients
Here's everything you need to make this Ginger Pear Galette, jammy dessert from scratch.
See Recipe Card Below This Post For ingtedient Quantites
For the Crust:
- All-purpose flour: Forms the base of the crust and gives it structure while keeping it tender. Spooning and leveling your flour prevents a tough, dry dough.
- Granulated sugar: Adds a hint of sweetness to the crust without making it taste like a cookie.
- Salt: Balances the butter and sugar while enhancing the overall flavor.
- Unsalted butter: Creates those flaky, tender layers you want in a galette crust. Cold butter is essential, so cube it and keep it chilled until you're ready to use it.
- Ice-cold water: Brings the dough together without warming the butter. Add just enough to make the dough hold, and keep extra on hand in case you need a splash more.
- Egg: Brushed on the crust for a beautiful golden finish.
- Milk: Mixed with the egg to create a smooth egg wash.
- Coarse sugar (optional): Sprinkled on top for a little sparkle and crunch.
For the Filling:
- Pear slices: The star of this pear dessert. Choose ripe but firm pears, peel them, and slice them about ¼-inch thick so they soften without turning mushy.
- Granulated sugar: Sweetens the filling and helps draw out the pear juices as it bakes.
- Crystallized ginger: Adds warm, spicy bursts of flavor that pair beautifully with the sweet pears. Chop it finely so it distributes evenly.
- All-purpose flour: Thickens the filling slightly and keeps the crust from getting soggy.
- Lemon juice (or orange juice): Brightens the flavor and keeps the pears from browning too quickly.
- Ground cinnamon: Adds cozy warmth and depth.
- Ground ginger: Complements the crystallized ginger and brings a subtle spice.
- Salt: A small pinch balances the sweetness and makes all the flavors pop.
How to Make Ginger Pear Galette
Here's how to make this Ginger Pear Galette step by step, from dough to golden crust.
Prepare the crust:
In a medium bowl, whisk together the flour, sugar, and salt until evenly combined. Add the cold, cubed butter and use a pastry cutter or two forks to work it into the flour mixture. Keep going until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. Those little butter bits are what make the crust flaky. Gradually add the ice-cold water, stirring gently with a fork until the dough starts to clump together. If it's still too dry and crumbly, add another tablespoon or two of water. Turn the dough out onto a lightly floured surface and knead it just a few times until it forms a shaggy ball. Flatten it into a thick disc.
Make the pear filling:
In a medium bowl, gently toss the pear slices with the sugar, chopped crystallized ginger, flour, lemon juice, cinnamon, ground ginger, and a pinch of salt. Stir until everything is coated evenly. Cover the bowl and pop it in the fridge until you're ready to assemble the galette. This keeps the pears from browning and lets the flavors meld together.
Assemble the galette:
Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper or a silicone baking mat. Take the chilled dough out of the fridge and roll it on a lightly floured surface into a circle about 12 inches across. It doesn't have to be perfect-rustic is the whole point. Carefully transfer the dough to your prepared baking sheet. Spoon the pear mixture (along with any juices that have collected) into the center of the dough, leaving about a 3-inch border all the way around. If you want it to look extra pretty, arrange the pear slices in overlapping circles. Fold the edges of the dough up and over the filling.
Chill and bake:
Slide the whole baking sheet into the fridge for 15 to 20 minutes while the oven finishes preheating. This quick chill helps the crust hold its shape and bake up extra flaky. Bake the galette for 30 to 35 minutes, until the crust is deeply golden brown and the pears are bubbling and tender.
Serve:
Let the galette cool on the baking sheet for about 10 minutes before slicing. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The crust will be crisp, the filling will be jammy, and everyone will want seconds.
Substitutions and Variations
Swap the pears: You can use apples, peaches, or even a mix of stone fruits if pears aren't in season.
Use puff pastry: If you want a shortcut, store-bought puff pastry works beautifully. Just skip the crust-making step and roll out the puff pastry instead.
Skip the ginger: If you're not a Ginger Pear Galette fan, leave out the crystallized and ground ginger and add a little extra cinnamon or a pinch of nutmeg.
Make it gluten-free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour for both the crust and filling.
Equipment For Ginger Pear Galette
- Glass mixing bowls: For mixing the dough and tossing the filling.
- Whisk: To combine the dry ingredients evenly.
- Pastry cutter: Makes cutting butter into the flour so much easier. If you don't have one, two forks work just fine.
- Rolling pin: For rolling out the dough into a circle.
- Baking sheet: A large, sturdy baking sheet holds the Ginger Pear Galette as it bakes.
- Silicone baking mat or parchment paper: Keeps the crust from sticking and makes cleanup a breeze.
- Pastry brush: For brushing on the egg wash.
Storage Tips For Ginger Pear Galette
Store any leftover Ginger Pear Galette in an airtight container in the fridge for up to 3 days. The crust will soften a little as it sits, but you can crisp it back up by reheating slices in a 350°F oven for about 10 minutes. You can also freeze the baked galette (once it's completely cooled) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw in the fridge overnight and reheat before serving.
Serving Suggestions
Serve this Ginger Pear Galette warm with a scoop of vanilla ice cream melting over the top. The cold, creamy ice cream against the warm, jammy pears is unbeatable. You can also add a drizzle of salted caramel or a dollop of whipped cream. For a cozy breakfast twist, try a slice with your morning coffee and a spoonful of Greek yogurt. If you're feeling fancy, pair it with a slice of sharp cheddar cheese-the sweet and savory combo is surprisingly delicious.
Expert Tips
Keep your butter cold: Cold butter is the secret to a flaky crust. If your kitchen is warm, pop the butter back in the fridge between steps.
Don't overwork the dough: Mix just until the dough comes together. Overworking it will make the crust tough instead of tender.
Chill before baking: That 15-minute chill after assembling helps the crust hold its shape and keeps the butter from melting too quickly in the oven.
Use ripe but firm pears: If your pears are too soft, they'll turn mushy as they bake. If they're too hard, they won't soften enough. Aim for pears that yield slightly when you press them.
Brush the crust generously: The egg wash gives the crust that gorgeous golden color. Don't skip it.
My Favorite Family Story About This Ginger Pear Galette
Last fall, my sister Karla came over to help me test this Ginger Pear Galette. She's not much of a baker, but she loves eating dessert, so she was more than happy to supervise. I handed her the pastry cutter and told her to work the butter into the flour. She got a little too enthusiastic and ended up flinging a chunk of cold butter across the kitchen. It landed right in the dog's water bowl.
"Oops," she said, trying not to laugh. "Do we have more butter?"
We did, thankfully. Once the dough came together and chilled, we rolled it out on my counter and piled the ginger-spiced pears in the center. Karla folded the edges over with her flour-dusted hands, and I brushed on the egg wash. When it came out of the oven, golden and bubbling, she took one bite and said, "Okay, I'm making this for Thanksgiving."
That's the reaction this Ginger Pear Galette every time.
FAQ
What is a galette?
A galette is a rustic, free-form pastry with a simple folded crust and an open center. It's French in origin and much easier to make than a traditional pie since it doesn't require a pie pan or perfect edges.
Is galette dough the same as pie dough?
Yes, galette dough is very similar to pie dough. Both use flour, butter, salt, and water. The main difference is that galette dough is rolled into a free-form circle and folded loosely, while pie dough is fitted into a pan. Some bakers add a little sugar to galette dough for a slightly sweeter crust.
How do you keep a galette crust from getting soggy?
Use a little flour in the filling to absorb excess moisture. Also, make sure your oven is fully preheated before baking, and chill the assembled galette for 15 to 20 minutes before it goes in the oven. This helps the crust set quickly and stay crisp. My mom always says to bake it on the lower oven rack so the bottom gets nice and golden.
Do pear and ginger go together?
Absolutely. Pears have a mild, sweet flavor that pairs beautifully with the warm spice of Ginger Pear Galette. The combination is classic in fall baking and adds a cozy depth that's not too overpowering.
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Pairing
These are my favorite dishes to serve with Ginger Pear Galette
Ginger Pear Galette
Ingredients
Crust:
- 1and ⅔ cups 206g all-purpose flour spooned & leveled plus extra for dusting
- 2and ¼ Tablespoons 28g granulated sugar adds a touch of sweetness to the crust
- ¼ teaspoon salt balances the sweetness
- ½ cup 8 Tbsp; 113g cold unsalted butter, cubed ensure butter is very cold for flakiness
- ¼ cup 60ml ice-cold water plus more as necessary ensures dough comes together
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk (for a golden finish)
- optional: coarse sugar for sprinkling on top
Filling:
- 4-5 cups about 550g pear slices about 5 pears peeled and sliced ¼-inch thick use firm pears like Bartlett or Anjou
- ¼ cup 50g granulated sugar sweetens the filling
- 2 Tablespoons crystallized ginger finely chopped adds a spicy-sweet kick can be reduced or omitted
- 2 Tablespoons 15g all-purpose flour helps thicken the filling
- 1 teaspoon lemon juice or orange juice for a slight twist
- ½ teaspoon ground cinnamon adds warmth
- ¼ teaspoon ground ginger enhances the ginger flavor
- pinch of salt balances the sweetness
Instructions
- Start by preparing the crust: In a medium bowl, whisk together flour, sugar, and salt. Using a pastry cutter or forks, cut in the cold butter until the mixture forms coarse crumbs. Gradually add water and stir until the dough begins to form. If needed, add extra water, 1-2 tablespoons at a time. Turn the dough onto a floured surface, shape into a disc, and wrap it tightly in plastic wrap. Chill for at least 1 hour.
- While the dough chills, prepare the pear filling: In a medium bowl, gently toss together the sliced pears, sugar, crystallized ginger, flour, lemon juice, cinnamon, ground ginger, and salt. Cover and refrigerate until you're ready to assemble the galette.
- Once dough has chilled, preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper. If your fridge is tight on space, ensure you have enough room for the shaped galette.
- On a floured surface, roll the dough into a 12-inch circle, ensuring the dough is not too thin. Transfer the dough to the prepared baking sheet. You can also roll it directly onto parchment paper.
- Spoon the pear mixture and juices into the center of the dough, leaving a 3-inch border. Arrange pear slices in a circle or a more artistic design. Fold the dough edges over the filling, pinching to seal. Brush the crust with egg wash and, if desired, sprinkle with coarse sugar.
- Chill the assembled galette for at least 15-20 minutes in the fridge before baking. If chilling for more than 2 hours, cover lightly.
- Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving. The galette is best served warm, especially with a scoop of vanilla ice cream or whipped cream.
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