Description

An elegant yet forgiving holiday dessert featuring tender, honey-poached pears nestled in a shattering, all-butter flaky crust. This recipe prevents soggy bottoms by pre-poaching the fruit, making it perfect for stress-free entertaining.

Ingredients

Scale

4 large firm Anjou or Bosc pears
1/2 cup honey
1 cup water
1 vanilla bean, split (or 1 tsp pure vanilla extract)
1 whole cinnamon stick
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, very cold and cubed
1 teaspoon salt
4–6 tablespoons ice water
1 large egg yolk
1 tablespoon water (for egg wash)
1 tablespoon granulated sugar
Heavy cream (optional, for brushing)

Instructions

Make the dough: Pulse flour and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse meal with pea-sized butter chunks.
With processor running, drizzle in ice water one tablespoon at a time until dough just begins to come together. Form into a rough ball, divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (preferably 2).
Poach the pears: Peel pears, leaving stems on if desired. Cut in half lengthwise and remove cores. In a saucepan, combine honey, water, vanilla, cinnamon stick, and lemon juice. Bring to a simmer.
Gently place pear halves in the syrup. Simmer for 10-15 minutes until a knife slides in easily but pears hold shape. Remove pears with a slotted spoon and cool on a wire rack. Reserve syrup.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll one dough disc into a 12-inch circle on a floured surface. Transfer to the baking sheet.
Arrange poached pear halves cut-side up on the dough, leaving a 2-inch border. Drizzle with reserved honey syrup.
Fold the dough border up and over the pears, pleating as you go. Brush crust with egg wash (egg yolk mixed with water) and sprinkle with granulated sugar.
Bake for 35-40 minutes until crust is deep golden brown and pears are tender. Tent edges with foil if browning too quickly.
Cool on the baking sheet for at least 15 minutes before slicing to allow juices to set. Serve warm.

Notes

Keep all ingredients, especially butter and water, very cold to ensure a flaky crust. Do not skip the poaching step as it prevents a soggy bottom and concentrates flavor. Let the galette cool completely before slicing to prevent the filling from running. Leftovers can be stored in the fridge for 3 days or frozen for 2 months.

Prep Time: 45 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 210
Fat: 14
Saturated Fat: 8
Carbohydrates: 45
Fiber: 4
Protein: 4

Keywords: pear galette, honey poached pears, flaky crust, holiday dessert, all butter pastry, rustic tart, autumn baking