New This Month

Pear Galette


This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double.

  • Servings: 8

Source: The Martha Stewart Show, July Summer 2008


  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee
  • 1 tablespoon cornstarch
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 4 large ripe pears, cut into 1/2-inch pieces (about 3 1/2 pounds)
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg
  • Sanding sugar, for sprinkling
  • 1 tablespoon unsalted butter, cut into small pieces
  • 3 tablespoons apricot jam


  1. Line a baking sheet with parchment paper or a nonstick baking mat.

  2. Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.

  3. In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes

  4. Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.

  5. Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

Reviews Add a comment

  • agathariley
    13 JAN, 2010
    This recipe is delicious, and easy to make. I have never had much luck with any type of pie dough, but the dough for this was very easy, and really good. My son-in-law didn't want anyone to have seconds so he could keep it for himself!!
  • Treez
    8 OCT, 2008
    I made this on Saturday and it was delicious! We all loved it. The very rip pears I used had plenty flavor. I served it with fresh cream poured over each slice. This next week end I will be trying the plum galette.
  • Philautia
    30 JUL, 2008
    i made this yesterday, and i found it to be not as good as the plum galette, which i tried yesterday, too. the dough was perfect, but restrained, and with meek fruit like pears the galette gets kind of flavourless. try with sourish fruit!