Honey Pear Galette

Pears are one of my favorite fruits. I know, I say that with just about every fruit I mention. There are some I don’t care for: cantaloupe, papaya, persimmon. Maybe I just haven’t given them a chance. But pears, they are a fall favorite. My love of pears is evidenced by Exhibit A, below.

Pears seem to take a backseat to apples. With pears, you know exactly when they’re ripe. In fact, there’s about a two day window to eat a ripe pear. I actually like them just before they ripen – when they’re sweet but still a little firm. When they’re at this stage, they’re perfect for this recipe.

A galette is a free form pie that doesn’t use a plate. I like to think of it as a lazy man’s pie. Most of the time when I ruin a crust, it is because it fell apart when transferring to the pie plate. This problem is eliminated with a galette, so my success rate for it is much higher.

I combined two different recipes to make this – the custard comes from White on Rice, and the honey comes from Dessert For Breakfast. The uniform pear slices made an attractive center. When the galette baked the pears got really watery and the custard looked like it might break down, but everything set when the galette cooled. Next time I may drizzle the honey on after the galette bakes.

Did I mention that there’s a giveaway going on?

adapted from White On Rice and Dessert for Breakfast

Honey Pear Galette

Honey Pear Galette


Pastry Cream
1 c whole milk
2 Tbs cornstarch
4 Tbs sugar
1/8 tsp sea salt
1 egg
¼ tsp vanilla extract
½ tsp cinnamon
Pastry dough for a single layer pie shell
Egg wash (1 egg beaten with 1 Tbs water)
Pear Filling
4 ripe pears, peeled and thinly sliced
1 Tbs all purpose flour
Pinch of salt
2 Tbs honey


  1. For the pastry cream: Heat milk in a small saucepan over medium-high heat. Mix cornstarch, sugar, and sea salt, and egg in a small bowl. Once milk begins to boil, remove from heat. Slowly pour 1/3 c of the hot milk into the cornstarch mixture, whisking constantly. Pour that back into the saucepan with the remaining milk, also whisking to combine. Place saucepan over medium heat and cook until the mixture thickens, whisking constantly (about 2 minutes.) Pour pastry cream into a heatproof bowl and stir in vanilla and cinnamon. Let chill while you prep the pears.
  2. For the galette: Preheat oven to 400ºF. Roll pastry crust into a 12-inch circle. Transfer crust to a baking sheet. Spread pastry cream in the center, leaving approximately a 2-inch border. Arrange the pear slices on top of the pastry cream. Sprinkle with the flour and salt. Fold edges of the crust over the pears. Lightly brush the surface of the crust with the egg wash. Bake until the crust is golden, about 30-40 minutes. Place on a cooling rack and drizzle exposed pears with honey. Cool before serving.


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Sweet Comments:

  1. Such a succulent and sweet treat. The honey will definitely give a mouthful taste of savory twist.

  2. I added some gorgonzola and sliced almonds.

  3. Thanks so much for the recipe. I made it yesterday and it was fantastic! Next time I might add some almonds. 🙂

  4. @Llily – glad you liked it! Adding almonds is a great idea.

  5. I made this and it was WONDERFUL! Instead of adding almonds, I made the crust with a little bit of almond meal in it. SO GOOD! Thank you for this.. I’m not afraid to make pastry cream anymore !

  6. I don’t know if I made the pastry cream right. Itvtasted a little like oatmeal consistency. Is that the way it is? Other than that it tasted good.

  7. @Gini, Sounds like the pastry cream may have cooked a minute too long. No worries, as long as it still tasted good!


  1. pear galette says:

    […] recipe that I ended up choosing came from Koko Cooks. Since I’m not the best chef around, I opted for something that seemed simple. This one was […]

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