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Perfect Bourbon Pear Galette Recipe with Easy Salted Caramel Topping

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A rustic and elegant galette featuring bourbon-soaked pears topped with a rich salted caramel drizzle. Quick and easy to make with simple ingredients, perfect for a cozy dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 1/4 cup (60ml) ice water
  • 3 ripe pears, peeled, cored, and sliced thinly
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (15ml) bourbon
  • 1 tablespoon (8g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup (100g) granulated sugar (for caramel)
  • 3 tablespoons (45g) unsalted butter, cubed (for caramel)
  • 1/4 cup (60ml) heavy cream, warm (for caramel)
  • 1/2 teaspoon flaky sea salt
  • 1 egg, beaten (optional, for egg wash)

Instructions

  1. Make the Dough: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, a tablespoon at a time, mixing gently until dough begins to come together. Shape into a flat disc, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Filling: Toss sliced pears with sugar, bourbon, flour, cinnamon, and nutmeg. Set aside to let flavors meld and pears release juice.
  3. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
  4. Assemble the Galette: Pile pear mixture onto center of dough, leaving a 2-inch border. Fold edges over pears, pleating to create rustic edge. Brush edges with beaten egg if using.
  5. Bake: Preheat oven to 400°F. Bake galette for 35-40 minutes until crust is golden and pears are tender and bubbly. Tent edges with foil if browning too quickly.
  6. Make the Salted Caramel: In a dry saucepan over medium heat, melt sugar to amber color, stirring constantly. Remove from heat, whisk in butter until smooth. Slowly whisk in warm heavy cream, then stir in flaky sea salt. Let cool slightly.
  7. Serve: Drizzle salted caramel over warm galette after baking. Let rest 10 minutes before slicing.

Notes

Chill dough for at least 30 minutes to ensure flaky crust. Use cold butter for best texture. Slice pears evenly for uniform cooking. Watch caramel sugar closely to avoid burning. Store leftover caramel separately and rewarm gently before use.

Nutrition

Keywords: bourbon pear galette, salted caramel, rustic dessert, easy galette recipe, pear dessert, bourbon dessert, caramel topping

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