Spiced Pear Frangipane Galette

This Spiced Pear Frangipane Galette is loaded with fresh pear slices with almond cream at the bottom and sprinkled with warming spices and brown sugar. All wrapped with a flaky pie crust! So good!

---

Jump to Recipe >

Galette is a simpler alternative to pie, I like to call them easy pie or rustic pie. It tastes like a pie with a lighter filling. No offense to pie, but I think galette has a perfect balance of filling and buttery crust. So, if you love a homemade pie but don’t feel like making an actual pie, or you just love a lighter pie filling, galette is perfect for you!

This Cinnamon Spice Pear Frangipane Galette is made with a flaky pie crust, almond cream (aka frangipane), pear slices, cinnamon spice, and topped with almond slices. So indulgent and irresistible! Served warm with whipped cream or vanilla ice cream always adds a lovely finishing touch!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

Recipe Card >

WHY YOU’LL LOVE THIS SPICED PEAR GALETTE

• Assembling it couldn’t be easier, it’s stress-free!
• You don’t even need a pie dish.
• No need to wait hours for it to cool before slicing.
• Loaded with tons of fresh pears, almonds, and warming spices.
• The perfect balance of filling and buttery crust.

INGREDIENTS NEEDED & NOTES TO MAKE THIS SPICED PEAR GALETTE

Pie Crust – This recipe uses my go-to all butter flaky pie crust. You’ll need to prepare the pie crust dough first because the dough will need to have some time to chill before baking. Chilling the dough ensures that the pie crust won’t shrink and the butter doesn’t just melt out of the crust when baking. If you don’t have time to make the homemade pie crust, feel free to use your favorite store-bought pie crust.

Almond Flour – You’ll need this to make the frangipane filling.

Butter – You can use salted or unsalted butter. I prefer unsalted butter because I don’t want my pie too salty. If you use salted butter, I recommend skipping the salt.

Fresh Pears – You need some pears that will hold their shape well during the baking process like Bartlett pears or Bosc pears. I use Bartlett pears in this recipe!

Spices – This recipe uses cinnamon, ginger, cloves, and cardamom.

Vanilla – A little bit of vanilla extract to enhances the flavor.

Sugar – This recipe uses at least 2 types of sugar. Light brown sugar and granulated sugar. You can use granulated sugar for sprinkling the edges, but you can use turbinado sugar for the best result.

Salt – This will do the job of balancing the flavor.

Egg – To make the egg wash.

Milk – For the egg wash mixture.

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

• Baking sheet
• Parchment paper
• Electric mixer
• Pastry brush
• Offset spatula
• Rolling pin
• Mixing bowls

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS SPICED PEAR FRANGIPANE GALETTE

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Prepare the Pie Dough

You can use store-bought pie dough or you can make the pie dough yourself! Here is the recipe and instructions for my homemade All Butter Pie Crust. If you make the pie dough yourself, you need to make this at least a day before, because the dough needs time to rest in the fridge.

STEP 2 – Prepare the Frangipane

In a medium bowl with an electric mixer on medium speed, cream room temperature butter, and sugar together until pale, for about 3 minutes.

Reduce the mixer speed to medium-low speed and add in the egg. Scrape down the bottom and sides of the bowl with a rubber spatula, then reduce the mixer speed to low and gradually add the almond flour, salt, and vanilla extract. Mix until well combined.

Cover the bowl with plastic wrap and refrigerate until you’re ready to assemble the galette. Frangipane can last for up to 7 days in the fridge.

STEP 3 – Prepare the Pears and Spices

Clean and cut the pears in half from the stalk down, then remove the core and cut the pears into thin slices. You can soak the pears into lemon water if needed and dry the pears with a kitchen paper towel, this helps to stop the pears from browning. 1 cup water + 2 tablespoons fresh lemon juice.

In a small bowl, combine light brown sugar. cinnamon, ginger, cloves, and cardamom. Mix well until well blended.

STEP 4 – Assemble and bake the Galette:

Roll the pie dough into a 12-inch circle on a lightly floured work surface. Then, transfer the pie dough to a baking sheet lined with parchment paper or a silicone baking mat.

Spread the frangipane evenly onto the center of the pie dough, leaving about 3-inch edge. Arrange the pear slices on top of the frangipane, then sprinkle with cinnamon brown sugar mixture.

Gently lift the edges of the pie dough in towards the center, folding every 3 inches as you go around, and press gently to seal the edges. Cover the galette with plastic wrap and freeze for at least 20 minutes. You can also cover the unbaked galette and freeze it for up to 3 months.

Preheat the oven to 420F. Take the galette out of the freezer, brush the edge with egg wash, sprinkle the edge with turbinado sugar or granulated sugar, and sprinkle the center with almond slices.

Place the galette in the middle rack of your oven, and bake at 420F for 15 minutes. Reduce the heat to 350F and continue to bake for another 25-30 minutes, or until the crust is golden brown and the fruits are bubbly.

Let it cool slightly for about 15 minutes before serving. Serve warm with whipped cream or ice cream!

TIPS FOR MAKING THE BEST SPICED PEAR FRANGIPANE GALETTE

• When you roll out the pie dough, leave it whatever shape it rolls out to be. Don’t worry if it’s not a perfect circle.
• Chill the shaped galette for at least 15-20 minutes before baking to ensure it holds shape and to get a flaky crust. I usually do this as the oven preheats.
• Don’t forget to brush the edge with egg wash (egg and milk), then sprinkle with sugar. This adds some sparkly texture to the finished galette.

HERE’S HOW TO SERVE AND STORE THE LEFTOVERS

Galette is best served the same day it was baked! Enjoy it warm with a scoop of ice cream or whipped cream! If you have leftovers, wrap them with layers of plastic wrap and store them in the fridge for up to 6 days or up to 3 months in the freezer.

♡♡♡
If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!