This Fall Pear Galette is the perfect fall dessert and is sure to be popular at a party or family dinner. The pear is a rather underrated autumn fruit, and the galette is a rather rare desert, so you’ll definitely impress your guests and friends! Feel free to mix up the spices and come up with your own combinations. For the crust:

1 1/8 cups all-purpose flour

1 tablespoon white granulated sugar

½ teaspoon table salt

1 stick butter, chilled, cut into tablespoon-size pieces

4 tablespoons ice water

For the filling:

1 cup white granulated sugar

1 teaspoon ground nutmeg

1 teaspoon ground clove

1 teaspoon Kosher salt

4 medium Bosc pears

1 large egg

2 tablespoons Turbinado or raw sugar

Directions:

To make the pie crust, whisk together the dry ingredients in a large bowl and add the butter. Rub the butter and flour mixture together with your fingers, taking care not to let the butter melt, until the butter is mostly incorporated, and the flour has taken on the color of the butter. Some thin flakes of butter should remain. 

Turn out on a well-floured surface and add the water. Knead the mixture together until a cohesive dough has formed. Mold into a flat disc and wrap in plastic wrap. Refrigerate for at least one hour or overnight. Alternatively, a store-bought pie crust may be used.

Core the pears and slice the fruit into thin pieces. In a large bowl, mix the slices together with the sugar and spices, cover and refrigerate for at least one hour.

Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Drain the released liquid from the pears, reserving if desired – if reduced over low heat, it makes a nice sauce. 

Remove the pie crust from the fridge and remove the plastic wrap. On a well-floured surface, beat the crust with rolling pin until about ¼ inch thick, then proceed to roll it out until it reaches a thickness of 1/8 inch. 

Place on the baking sheet and trim the edges so that it forms an even circle. Arrange the pear slices on the crust in a decorative pattern, leaving at least ½ inch border. Fold up the edges of the crust around the pears and crimp. 

Brush the exposed crust with egg and sprinkle the galette with the Turbinado sugar. Bake for 25 minutes, or until crust is golden brown (check under the center with a spatula to make sure the crust has baked through in the center). Serve warm, with vanilla or cinnamon ice cream.  

This recipe is modified from Tasty (the galette) and Bon Appétit (the crust).