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Spiced Pear & Cardamom Galette with Flaky Butter Crust

Spiced Pear & Cardamom Galette

Tender ripe Bosc pear slices tossed in fragrant cardamom, ginger, and wildflower honey, baked inside an all-butter rustic folded pastry crust sprinkled with sparkling turbinado sugar. An elegant autumn dessert served with crème fraîche.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 slices
Calories: 260
Ingredients Method Nutrition

Ingredients
  

All-Butter Flaky Pastry Dough
  • 1 1/2 cups all-purpose flour (spooned and leveled, 190g)
  • 1/2 cup cold unsalted butter (cubed into 1/2-inch pieces, 1 stick)
  • 1 tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 4 tbsp ice cold water (as needed)
Spiced Honey Pear Filling
  • 4 medium ripe Bosc pears (peeled, cored, and sliced 1/8-inch thin)
  • 3 tbsp wildflower honey or pure maple syrup
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp ground cardamom
  • 1/2 tsp ground cinnamon and ground ginger
  • 1 tbsp cornstarch (to absorb pear juices)
Finishing Crust & Glaze
  • 1 large egg (beaten with 1 tbsp water for egg wash)
  • 2 tbsp coarse turbinado raw sugar (for crust crunch)
  • 2 tbsp apricot preserves (warmed with 1 tsp water for fruit glaze)

Method
 

Make Flaky Pastry Dough
  1. Whisk flour, sugar, and salt in a large bowl. Add cold cubed butter and cut in with a pastry blender or fingertips until pea-sized butter pockets form.
  2. Drizzle ice water 1 tablespoon at a time, mixing gently with a fork until dough just comes together. Form into a flat disc, wrap tightly in plastic, and chill for at least 30 minutes.
Roll Dough & Arrange Pears
  1. Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a bowl, toss thinly sliced pears with honey, lemon juice, cardamom, cinnamon, ginger, and cornstarch.
  2. Roll chilled dough on a lightly floured surface into a 12-inch rough circle. Transfer to prepared baking sheet.
  3. Arrange pear slices in concentric overlapping rings in the center, leaving a 2-inch border of dough around the edges.
Pleat, Sugar & Bake
  1. Fold pastry edges up and over the outer border of pears, pleating every 2-3 inches to create a rustic rim. Brush crust lightly with egg wash and sprinkle generously with turbinado sugar.
  2. Bake for 35-40 minutes until the crust is deeply golden brown and flaky, and pears are tender and caramelized at edges.
  3. Brush warm apricot glaze over the pears while hot. Cool for 15 minutes, slice into wedges, and serve with crème fraîche or vanilla bean ice cream.

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 150mgPotassium: 160mgFiber: 3gSugar: 18gVitamin A: 390IUVitamin C: 5mgCalcium: 25mgIron: 1.3mg

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