This Spiced Pear Frangipane Galette is the perfect cozy fall dessert! Made with juicy fresh pears layered over a buttery almond frangipane, then sprinkled with warm spices and brown sugar, it’s full of cozy flavors in every bite. Everything is wrapped in a homemade flaky pie crust and baked until golden and delicious. Rustic, easy to make, and seriously so good!
A galette is a simpler, more rustic alternative to pie, I like to think of it as an “easy pie” or rustic pie. It has all the buttery, flaky goodness of a homemade pie, but with a lighter filling and a much more relaxed look. No offense to pies, but I think galettes have the perfect balance of filling and buttery crust! So, if you love homemade pie but don’t feel like making an actual pie, or you simply prefer a lighter fruit filling, a galette is perfect for you.
This Cinnamon Spice Pear Frangipane Galette is made with a flaky homemade pie crust, buttery almond cream (aka frangipane), juicy pear slices, warm cinnamon spices, and a sprinkle of sliced almonds on top. It’s cozy, indulgent, and seriously irresistible! Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THIS PEAR FRANGIPANE GALETTE
- No perfect crimping or fancy pie decorating required, just fold the edges over the filling and bake!
- A homemade flaky pie crust gives this pear galette those irresistible crisp, golden edges.
- Creamy almond frangipane! The layer of buttery almond cream adds a rich, nutty flavor that pairs beautifully with the sweet pears.
- Cinnamon and warming spices bring out the natural sweetness of the pears and make this the perfect cozy dessert.
- The perfect filling-to-crust ratio ! Unlike a traditional pie, the filling is lighter, letting that buttery crust really shine.
- Perfect served warm! Add a dollop of whipped cream or a scoop of vanilla ice cream, and you have the ultimate pear dessert.
INGREDIENTS NEEDED & NOTES
Pie Crust – This recipe uses my go to all butter flaky pie crust. You’ll want to prepare the pie crust dough first, as it needs some time to chill before baking. Chilling the dough helps prevent the crust from shrinking and keeps the butter from melting out during baking. If you’re short on time, feel free to use your favorite store bought pie crust instead.
Almond Flour – Almond flour is the key ingredient for making the buttery, nutty frangipane filling.
Butter – You can use either salted or unsalted butter. I prefer unsalted butter so I can control the amount of salt in the recipe. If using salted butter, I recommend leaving out the additional salt.
Fresh Pears – Choose pears that hold their shape well during baking, such as Bartlett or Bosc pears. I use Bartlett pears for this recipe because they become tender and juicy while still keeping their shape.
Spices – A cozy blend of cinnamon, ginger, cloves, and cardamom adds plenty of warm, fragrant flavor to the pears and frangipane.
Vanilla – A little vanilla extract enhances the flavors and adds a lovely hint of sweetness.
Sugar – You’ll need both light brown sugar and granulated sugar. Granulated sugar works well for sprinkling over the crust edges, but I recommend using turbinado sugar if you want a beautifully crisp, sparkly finish.
Salt – Just a little salt helps balance the sweetness and bring out all the flavors.
Egg – Used to make the egg wash, which gives the galette crust a beautiful golden-brown finish.
Milk – A small amount of milk is mixed with the egg to make the egg wash.
TOOLS & EQUIPMENT YOU’LL NEED
- Baking sheet
- Parchment paper
- Electric mixer
- Pastry brush
- Offset spatula
- Rolling pin
- Mixing bowls
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS PEAR FRANGIPANE GALETTE
(Be sure to check the printable recipe card below)
All butter pie crust:
187g (1.5 cups) all-purpose flour
1/2 teaspoon salt
2 tablespoons caster sugar
140g (1+1/4 sticks) cold unsalted butter, cut into small cubes
120g (1/2 cup) ice cold water
Frangipane:
38g (1/3 stick) unsalted butter
50g (1/4 cup) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
a pinch of salt
64g (2/3 cup) almond flour
Pears:
4-5 medium pears
3 tablespoons almond slices
3 tablespoons light brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon cloves
Egg wash:
1 large egg
1/2 tablespoon milk
Turbinado sugar or granulated sugar for sprinkling
Almond slices for topping
STEP 1 – Prepare the Pie Dough
You can use your favorite store-bought pie dough, or make your own! If you’d like to make it from scratch, here’s how:
In a large bowl, combine all-purpose flour, salt, and sugar. Whisk until well combined, then add the cold butter cubes, and gently toss the butter cubes through the flour mixture until each piece is well coated.
Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks with a few larger chunks of butter). Keep tossing the butter through the flour mixture as you work.
Drizzle 6 tablespoons of the ice-cold water into the flour and butter mixture, then mix in well by using a stiff spatula.
Continue adding the cold water 1 teaspoons at a time until the dough comes together. I usually use about 60g (1/4 cup) ice cold water, but if the dough doesn’t come together, you can add more water, 1 teaspoon at a time. Make sure the dough is not too wet. It should hold together easily in a ball form, but not sticky.
Transfer the dough to a lightly floured work surface, then knead it a few times to make sure it’s fully incorporated. Form it into a ball, then gently flatten the dough into 1-inch thick discs. Wrap tightly in plastic wrap and rest in the fridge for one hour.
Laminate the dough:
Roll out the chilled dough on a lightly floured surface into a large rectangle, then fold the dough in thirds like folding a letter, then roll it again to a large rectangle. Repeat this process one more time.
Wrap tightly with plastic wrap, and let them rest in the fridge for at least 2 hours or up to 3 days before baking.
STEP 2 – Make the Frangipane
In a medium bowl, using an electric mixer on medium speed, cream the room-temperature butter and sugar together until well combined, about 2 minutes.
Reduce the mixer speed to medium-low and add the egg, vanilla extract, and salt until combined.
Scrape down the bottom and sides of the bowl with a rubber spatula, then reduce the mixer speed to low.
Gradually add the almond flour and mix until everything is well combined.
Cover the bowl with plastic wrap and refrigerate the frangipane until you’re ready to assemble the galette. The frangipane can be stored in the refrigerator for up to 4 days.
STEP 3 – Prepare the Pears and Spice Mixture
Wash the pears and cut them in half lengthwise, from the stem down. Remove the cores, then slice the pears thinly.
If you’re not using the pears right away, you can soak them briefly in lemon water to help prevent browning. Mix 1 cup of water with 2 tablespoons of fresh lemon juice, then soak the pear slices for a few minutes. Drain and gently pat them dry with a paper towel before using.
In a small bowl, combine the light brown sugar, cinnamon, ginger, cloves, and cardamom. Mix until evenly combined.
STEP 4 – Assemble and Bake the Pear Frangipane Galette
On a lightly floured work surface, roll the chilled pie dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper or a silicone baking mat.
Spread the frangipane evenly over the center of the dough, leaving about a 3-inch border around the edges. Arrange the sliced pears over the frangipane, then sprinkle the cinnamon-spice sugar mixture evenly over the pears.
Gently fold the edges of the dough toward the center, creating folds about every 3 inches as you work your way around the galette. Gently press the folds to help seal the edges.
Cover the assembled galette with plastic wrap and let it rest in the fridge while you pre-heat the oven to 400°F
When you’re ready to bake, remove the galette from the fridge and brush the edges with the egg wash. Sprinkle the edges with turbinado sugar or granulated sugar, then sprinkle the sliced almonds over the center.
Place the galette on the middle rack of the oven and bake at 400°F for 10 minutes, then reduce the oven temperature to 350F and continue baking for another 25 minutes, or until the crust is deeply golden brown and the pears are tender and bubbling.
Let the galette cool slightly before serving. It’s especially delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream!
TIPS FOR MAKING THE BEST PEAR FRANGIPANE GALETTE
- When rolling out the pie dough, simply roll it into whatever shape it naturally wants to be. A galette is meant to look rustic and imperfect, so there’s no need to trim or fuss over perfectly round edges.
- Keep the dough cold. Cold pie dough is the key to a flaky, buttery crust. If the dough starts to feel soft or warm while you’re working with it, pop it back in the refrigerator for a few minutes before continuing.
- Chill the assembled galette before baking. Once you’ve shaped the galette, chill it for at least 15 minutes before baking. This helps the dough hold its shape and gives you a flakier crust. I usually assemble the galette first, then chill it in the freezer while the oven preheats.
- Don’t skip the egg wash and sugar! Brush the crust edges with an egg wash made with egg and milk, then sprinkle with turbinado sugar or granulated sugar. The egg wash helps the crust turn beautifully golden, while the sugar adds a lovely sparkly, crisp texture to the finished galette.
- Leave enough room around the edges. When spreading the frangipane, leave about a 3-inch border around the dough. This gives you enough dough to fold over the filling and creates that classic rustic galette look.
- Slice the pears evenly. Try to slice the pears into similar thicknesses so they bake evenly. Arrange them slightly overlapping for a pretty presentation and an even layer of fruit.
- Let it cool before slicing. Give the galette about 15 minutes to cool after baking. The filling will continue to set as it cools, making it easier to slice while still keeping it wonderfully warm and gooey.
HERE’S HOW TO STORE THIS PEAR FRANGIPANE GALETTE
This pear frangipane galette is best enjoyed the day it’s baked, while the crust is still buttery and flaky.
Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Once the galette has cooled completely, loosely cover it with plastic wrap, then place it in a freezer-safe bag or airtight container.
To bring back that freshly baked texture, reheat the galette in a 350°F oven for about 10 minutes, or until warmed through and the crust is crisp again.
You can also freeze the unbaked assembled galette for up to 2 months. Freeze the galette until firm, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. When you’re ready to bake, bake it directly from frozen and add a few extra minutes to the baking time as needed.
Pear Frangipane Galette
This Spiced Pear Frangipane Galette is the perfect cozy fall dessert! Made with juicy fresh pears layered over a buttery almond frangipane, then sprinkled with warm spices and brown sugar, it’s full of cozy flavors in every bite. Everything is wrapped in a homemade flaky pie crust and baked until golden and delicious. Rustic, easy to make, and seriously so good!
Ingredients
All Butter Pie Crust
- 187g (1+1/2 cups) all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons caster sugar
- 140g (1+1/4 sticks) cold unsalted butter, cubed
- 80g (1/3 cup) ice cold water
Frangipane
- 38g (1/3 stick) unsalted butter
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- a pinch of salt
- 64g (2/3 cup) almond flour
Pears
- 4-5 medium pears
- 3 tablespoons almond slices
- 3 tablespoons light brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
Egg Wash
- 1 large egg
- 1/2 tablespoon milk
- Turbinado sugar or granulated sugar for sprinkling
- Almond slices for topping
Instructions
STEP 1 – Prepare the Pie Dough
- You can use your favorite store-bought pie dough, or make your own! If you’d like to make it from scratch, here’s how:
- In a large bowl, combine all-purpose flour, salt, and sugar. Whisk until well combined, then add the cold butter cubes, and gently toss the butter cubes through the flour mixture until each piece is well coated.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks with a few larger chunks of butter). Keep tossing the butter through the flour mixture as you work.
- Drizzle 3 tablespoons of the ice-cold water into the flour and butter mixture, then mix in well by using a stiff spatula.
- Continue adding the cold water 1 teaspoon at a time until the dough comes together. I usually use about 60g (1/4 cup) ice cold water, but if the dough doesn’t come together, you can add more water, 1 teaspoon at a time. Make sure the dough is not too wet. It should hold together easily in a ball form, but not sticky.
- Transfer the dough to a lightly floured work surface, then knead it a few times to make sure it’s fully incorporated. Form it into a ball, then gently flatten the dough into 1-inch thick discs. Wrap tightly in plastic wrap and rest in the fridge for one hour.
- Laminate the dough:
- Roll out the chilled dough on a lightly floured surface into a large rectangle, then fold the dough in thirds like folding a letter, then roll it again to a large rectangle. Repeat this process one more time.
- Wrap tightly with plastic wrap, and let them rest in the fridge for at least 2 hours or up to 3 days before baking.
STEP 2 – Make the Frangipane
- In a medium bowl, using an electric mixer on medium speed, cream the room-temperature butter and sugar together until well combined, about 2 minutes.
- Reduce the mixer speed to medium-low and add the egg, vanilla extract, and salt until combined.
- Scrape down the bottom and sides of the bowl with a rubber spatula, then reduce the mixer speed to low.
- Gradually add the almond flour and mix until everything is well combined.
- Cover the bowl with plastic wrap and refrigerate the frangipane until you’re ready to assemble the galette. The frangipane can be stored in the refrigerator for up to 4 days.
STEP 3 – Prepare the Pears and Spice Mixture
- Wash the pears and cut them in half lengthwise, from the stem down. Remove the cores, then slice the pears thinly.
- If you’re not using the pears right away, you can soak them briefly in lemon water to help prevent browning. Mix 1 cup of water with 2 tablespoons of fresh lemon juice, then soak the pear slices for a few minutes. Drain and gently pat them dry with a paper towel before using.
- In a small bowl, combine the light brown sugar, cinnamon, ginger, cloves, and cardamom. Mix until evenly combined.
STEP 4 – Assemble and Bake the Pear Frangipane Galette
- On a lightly floured work surface, roll the chilled pie dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper or a silicone baking mat.
- Spread the frangipane evenly over the center of the dough, leaving about a 3-inch border around the edges. Arrange the sliced pears over the frangipane, then sprinkle the cinnamon-spice sugar mixture evenly over the pears.
- Gently fold the edges of the dough toward the center, creating folds about every 3 inches as you work your way around the galette. Gently press the folds to help seal the edges.
- Cover the assembled galette with plastic wrap and let it rest in the fridge while you pre-heat the oven to 400°F
- When you’re ready to bake, remove the galette from the fridge and brush the edges with the egg wash. Sprinkle the edges with turbinado sugar or granulated sugar, then sprinkle the sliced almonds over the center.
- Place the galette on the middle rack of the oven and bake at 400°F for 10 minutes, then reduce the oven temperature to 350F and continue baking for another 25 minutes, or until the crust is deeply golden brown and the pears are tender and bubbling.
- Let the galette cool slightly before serving. It’s especially delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream!
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