clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
 Rustic Pear Galette with Walnut Crust - a cozy fall dessert that is easy to make-  perfect for fall gatherings, holidays and parties. A delicious rustic tart that can be made ahead. #peartart #peardessert #pearrecipes #falldessert #dessert

Pear Galette with Walnut Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 9 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 60 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x
  • Category: dessert, sweets, fall dessert
  • Method: baked
  • Cuisine: Northwest


Rustic Pear Galette with Walnut Crust – a cozy fall dessert that is easy to make-  perfect for fall gatherings, holidays and parties. A delicious rustic tart that can be made ahead.


Units Scale


  • 3/4 cup walnuts
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 2/3 cups AP flour ( or sub pastry flour)
  • 3 ounces cold butter (3/4 of a stick) or 6 tablespoons, cut into 8 pieces.
  • 23 tablespoons ice water


  • 23 large semi ripe pears- not to hard, not too soft ( 2 lbs)
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons flour or cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamon,
  • pinch salt


  1. Place walnuts in a food processor and repeatedly pulse, until ground, like coarse sand. Add flour, sugar, salt and pulse. Cut butter into 8-10 pieces and repeatedly pulse, again to the consistency of very coarse sand.
  2. Add the cold water one tablespoon at a time, pulsing in between, adding just water until dough clumps together and forms a ball, or sticks together well when pinched.   Place on a floured surface, gather into a ball, flatten with the palm of your hand, gather  again into a ball, flatten again. Form into a ball, flatten to an inch-thick disk and refrigerate 1 hour or overnight. This will allow the flour to hydrate.
  3. After dough has chilled, preheat oven to 400F. Pull dough out of the fridge, and let sit for 20- 30 minutes.
  4. Cut the pears in half lengthwise, scoop out the seeds with a melon baller. Slice into ⅓  inch slices. Toss with sugar, spices, vanilla and lemon, zest, salt and flour.  Let stand until the pears release their liquid and the sugar dissolves, about 15 minutes.
  5. Place the dough in between two lightly floured pieces of parchment and gently roll into a disk about 14 inches wide ( ⅛ -¼ inch thick)  rolling out from the middle and keeping the edges a little thicker.  If the edges get too thin, you can fold them over towards the middle about ⅛ –  ¼ inch to strengthen them so they don’t tear. Place this on a sheet pan ( over the parchment).  At this point if  dough feels too warm, put it back into the fridge or freezer for a few minutes so it firms up, so it’s easier to fold the edges up.
  6. Using a slotted spoon, arrange the pears in in the center of the dough leaving a 1 ½ inch border. (Do not “dump” the pears onto the tart shell, it may have too much liquid).  Fold the edges up and around the pears, pleating and folding a bit. It doesn’t have to be perfect. You don’t have to use all the liquid from the pears, unless you think they seem dry. A little juice is good, but not too much. Dot the pears with butter if you like.
  7. Egg wash the crust if you like for a shine, sprinkle with course sugar and bake 30 – 40 minutes at 400F, or until golden and bubbling.
  8. Wait 10-15 minutes before cutting into it.
  9. Enjoy!


  • Serving Size:
  • Calories: 469
  • Sugar: 18.1 g
  • Sodium: 223 mg
  • Fat: 25.1 g
  • Saturated Fat: 11.5 g
  • Carbohydrates: 55.8 g
  • Fiber: 5.3 g
  • Protein: 6.3 g
  • Cholesterol: 45.7 mg