Description

A rustic, kid-friendly galette featuring all-butter flaky crust and tender pears poached in honey, cinnamon, and vanilla. It’s a forgiving weekend baking project that looks fancy but is simple to make.

Ingredients

Scale

1 cup (226g) unsalted butter, cold
2 ½ cups (315g) all-purpose flour
1 teaspoon salt
6–8 tablespoons ice water
6 large ripe but firm pears (Bosc or Anjou)
1 cup (300g) honey
2 cups water
1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
1 large cinnamon stick
1 piece star anise (optional)
1 egg beaten with 1 tablespoon water (for egg wash)
1–2 tablespoons sugar (for sprinkling, preferably Turbinado)

Instructions

In a large bowl, whisk together flour and salt. Cut cold butter into small cubes and work into flour until mixture resembles coarse crumbs with pea-sized butter pieces.
Gradually add ice water, one tablespoon at a time, mixing gently until dough forms a shaggy ball. Divide into disks, wrap in plastic, and chill for at least 30 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel pears, leaving stems on if desired. Cut in half lengthwise and scoop out cores.
In a large skillet, combine honey, water, vanilla, cinnamon stick, and star anise. Bring to a simmer over medium heat.
Place pear halves cut-side up in the syrup. Simmer gently for 10-15 minutes until tender when pierced with a knife. Remove pears and let cool. Strain and reserve syrup.
Roll out the larger dough disk into a rough 12-inch circle on a floured surface and transfer to the prepared baking sheet.
Arrange poached pear halves in the center of the dough, leaving a 2-inch border. Spoon remaining syrup over pears.
Fold the edges of the dough up and over the pears, pleating as you go. Brush exposed dough with egg wash and sprinkle with sugar.
Bake on the middle rack for 35-40 minutes until crust is deep golden brown and syrup is bubbling. Cover edges with foil if they get too dark.
Let cool on the baking sheet for at least 15 minutes before slicing.

Notes

Keep all ingredients cold for a flaky crust. The poaching syrup can be reserved and brushed on the crust for extra shine. Galettes are forgiving; cracks in the crust add to the rustic charm. Store leftovers at room temperature for 2 days or in the fridge for 4 days. Reheat in oven to crisp crust.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 45
Fiber: 3
Protein: 4

Keywords: honey poached pear galette, pear dessert, easy baking, kid-friendly recipes, rustic pie, weekend baking, all-butter crust