Pear and Almond Galette Recipe

Pear and Almond Galette is a rustic, free-form tart that combines the natural sweetness of ripe pears with the nutty richness of almond filling, all wrapped in a buttery, flaky crust. I love how elegant it looks straight from the oven, yet it’s incredibly simple to put together. Whether I’m baking for a casual weekend treat or a special gathering, this galette always brings that perfect balance of comfort and class.

Why You’ll Love This Recipe

I love that this galette feels fancy but doesn’t require any fussy techniques. The crust is buttery and crisp, the almond filling adds depth and texture, and the tender pear slices shine as the star ingredient. It’s easy to customize with seasonal fruit, and it makes the whole kitchen smell amazing while baking. Plus, I can serve it warm or at room temperature — it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Galette Crust

• All-purpose flour

• Salt

• Granulated sugar

• Unsalted butter (cold and cubed)

• Ice water

For the Almond Filling

• Almond flour

• Granulated sugar

• Unsalted butter (softened)

• Egg

• Almond extract

• Vanilla extract

For the Pear Filling

• Ripe pears (peeled, cored, and sliced)

• Brown sugar

• Ground cinnamon

• Lemon juice

For Garnish (optional)

• Sliced almonds

• Powdered sugar

• Whipped cream or vanilla ice cream

Directions

1. Make the crust
   I whisk together flour, salt, and sugar in a bowl. Then I cut in the cold butter until the mixture resembles coarse crumbs. I slowly add ice water until the dough just comes together, form it into a disk, wrap it, and chill for at least 30 minutes.

2. Prepare the almond filling
   In a bowl, I mix almond flour, sugar, softened butter, egg, almond extract, and vanilla until smooth and creamy.

3. Prepare the pears
   I toss the sliced pears in a bowl with brown sugar, cinnamon, and lemon juice. I let them sit for a few minutes to absorb the flavors.

4. Preheat the oven
   I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

5. Assemble the galette
   On a floured surface, I roll out the chilled dough into a 12-inch circle and transfer it to the baking sheet. I spread the almond filling in the center, leaving a 2-inch border, then arrange the pears over the top. I fold the edges of the crust up and over the pears, pleating as I go.

6. Bake
   I bake the galette for 30–40 minutes until the crust is golden and the pears are tender. Then I let it cool on the baking sheet for about 10 minutes.

7. Serve
   I garnish with sliced almonds and a dusting of powdered sugar if I want, and serve it warm or at room temperature with whipped cream or a scoop of vanilla ice cream.

Servings and timing

This galette serves 8 slices. It takes about 30 minutes to prep, 30–40 minutes to bake, plus chilling time — so I plan for around 2 hours total from start to finish.

Variations

• I’ve made this with apples, peaches, or even plums when pears aren’t in season.

• Hazelnut or walnut flour works well in place of almond flour for a different nutty flavor.

• I sometimes add a pinch of cardamom or nutmeg to the almond filling for a spiced twist.

• A drizzle of honey over the pears before baking adds extra sweetness and shine.

Storage/Reheating

I keep the galette at room temperature for up to 2 days, loosely covered. For longer storage, I refrigerate it for up to 5 days. To reheat, I warm slices in a 300°F oven for about 10 minutes — just enough to refresh the crust. I also freeze individual slices wrapped tightly for up to 3 months.

FAQs

Can I make the crust ahead of time?

Yes, I often prepare the crust dough a day or two in advance. I keep it wrapped in the fridge until I’m ready to roll and bake.

Can I use canned or frozen pears?

Yes, but I make sure to drain them well and pat them dry. Too much moisture can make the crust soggy.

What’s the best type of pear to use?

I usually go with Bartlett or Anjou pears — they’re sweet and hold their shape well during baking.

Do I have to peel the pears?

Peeling is optional. I like the smooth texture peeled pears give, but I’ve left the skins on before for a more rustic look.

What should I serve with this galette?

I usually go with whipped cream or vanilla ice cream, but a drizzle of caramel or a dollop of crème fraîche is just as delicious.

Conclusion

Pear and Almond Galette is one of those desserts that feels special without being complicated. It’s rustic yet elegant, with just the right balance of fruit, creaminess, and crunch. I love serving it warm for a cozy evening treat, but it’s just as impressive on a dessert table. Once I made it, it quickly became a seasonal favorite.

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