Embrace rustic elegance with this Brandied Pear Galette featuring a buttery cinnamon sugar crust—the perfect easy holiday dessert for bakers who love homemade charm without fussy perfection. This free-form pear tart showcases tender Brandied Pears from Stone Hollow Farm arranged in a flaky, hand-crimped pastry crust generously spiced with Calicutts Cinnamon Sugar, creating a dessert that looks artisan-made and tastes absolutely divine. Unlike traditional pies that require perfect crimping and precise techniques, this rustic galette recipe celebrates imperfection—the more organic the shape, the more beautiful the result. Perfect for Thanksgiving, Christmas, or any fall and winter gathering, this brandied pear dessert fills your kitchen with the warm aromas of cinnamon, brandy, and caramelized fruit, delivering sophisticated flavors in a forgiving, approachable format that even beginner bakers can master with confidence.
- by Jessica Hughes
Brandied Pear Galette with Cinnamon Sugar Crust
- by Jessica Hughes
Brandied Pear Galette with Cinnamon Sugar Crust
Servings
6
Prep Time
30 minutes
Cook Time
40 minutes
Ingredients
Crust
1¼ C All-purpose flour
5 Tbsp Calicutts Cinnamon Sugar, divided
1/2 tsp Salt
1/2 C Cold butter, cubed
3-4 Tbsp Ice water
Filling
1 Jar Stone Hollow Farm’s Drunken Pears, sliced
2 Tbsp Flour
2 Tbsp Calicutts French Toast
Zest of 1 lemon
1 Egg, beaten (for egg wash)
Directions
Make crust: Pulse flour, 1 Tbsp Cinnamon Sugar, and salt in food processor. Add cold butter and pulse until coarse crumbs form.
Add ice water 1 tbsp at a time, pulsing until dough just comes together.
Form into disk, wrap in plastic, and refrigerate 1 hour.
Combine pears, ½ C of liquid from pear jar, flour, French Toast, and lemon zest in bowl. Let macerate 30 minutes.
Preheat oven to 400°F. Line baking sheet with parchment paper.
Roll dough into 12" circle on floured surface. Transfer to baking sheet.
Arrange pear filling in center, leaving 2" border. Fold edges over filling, pleating as you go.
Brush crust with egg wash. Sprinkle remaining Cinnamon Sugar mixture over crust and filling.
Bake 35-40 minutes until crust is golden and filling is bubbling.
Let cool 15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.
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