Caramel Pear Galette
A rustic caramel pear galette with flaky golden crust, sweet ripe pears, and rich caramel drizzle—perfectly buttery, warm, and irresistibly delicious!
Ingredients
- 1 Pie Crust 9 inches, refrigerated.
- 3 tbsp Caramel Sauce
- 1/2 tsp Cinnamon Powder
- 2 tsp All-Purpose Flour
- 2 tsp Milk
- 1 tsp Granulated/Turbinado Sugar
Notes
Let your oven preheat at 375 degrees and in the meantime you can prep your pie.
Take the refrigerated pie and bring it down to the room temperature (if using frozen ready to bake crust) as directed. Unroll the pie on a parchment paper or non-stick baking sheet.
With the help of a tablespoon, spread the caramel topping on the surface, leaving a 1 ½ inches border. Peel, quarter, and remove core of pears and slice the quarter into four even pieces.
Add sliced pear quarters, cinnamon, and flour and toss them gently till all of the pieces are evenly coated with them.
Now, arrange the pears on the crust starting from center, overlap them as needed while keeping the distance of the border.
Drizzle the caramel sauce topping and fold the edges of crust over pear slices—brush with milk and spring sugar.
Let it bake for 30 minutes or until the crust turns golden. Allow the galette cool for 10 minutes before you drizzle some more caramel on the top.
Serve warm and enjoy.