Simple Pear Galette with Hazelnut Cream Recipe
Oh my! This crust, buttery, crispy, flaky and the filling, creamy, nutty with a hint of orange. I call it a perfect fall dessert!
This Simple Pear with hazelnut Gallete is delicious. You really need to make it. The flavors are amazing, and the golden brown crust is tender and flaky.
Looking for more Pear recipes?
How is this recipe different?
We used maple sugar – in the hazelnut frangipane, instead of the usual granulated sugar. This added a warm, earthy sweetness and a subtle maple flavor.
We used flaxseed in the crust – ground flaxseed added nuttiness + extra nutrition.
We used cardamom sugar – as the topping for the egg-washed crust. It adds a pop of warm spice and delicious crunch.
Key Ingredients and Substitutions
Fresh Pears – firm enough to hold shape when baked, but ripe enough to offer natural sweetness. Bosc and Anjou pears are a great choice. If you want to experiment, apples or even firm plums can work, but pears with hazelnut + maple
Ground flaxseed – mixed into the dough, adds a nutty undertone and a boost of nutrition. If flaxseed isn’t your thing, almond flour or ground oats can stand in.
Hazelnuts – lightly toasted and ground into fine meal (or you can leave them slightly coarse). You can also use almond meal for a lighter taste or walnuts for a more robust feel.
Maple sugar – sets this recipe apart from most galettes. It gives the filling a gentle maple warmth, more nuanced than brown sugar and not as sharp as white sugar. Coconut sugar is a good backup.
Other ingredients: flour, unsalted butter, turbinado sugar, salt, egg yolks, cinnamon, cardamom, white sugar, orange juice, and zest.
Equipment you will need
- Mixing bowls
- Food processor
- Pastry cutter or 2 knives/forks
- Rolling pin
- Measuring cups & spoons
- Rubber spatula or wooden spoon
- Sharp knife & cutting board
- Melon baller
- Parchment paper and plastic wrap
- Rimmed baking sheet
- Pastry brush
- Kitchen scale
- Microplane or zester
- Cooling wire rack
Top Tips
Keep that butter cold – for that flaky buttery crust. Cube it, chill it, and don’t overwork the dough.
Toast the hazelnuts – a quick toast in the oven brings out a deeper, richer flavor.
Slice pears carefully – evenly cut, thin slices (about 1/8–1/4 inch) bake more beautifully, fan out into elegant spirals, and cook through without releasing too much juice.
Don’t skip the cornstarch – a spoonful mixed with the juicy pears catches extra juices and prevents soggy bottoms. This is especially helpful if your pears are very ripe.
Only a thin layer of frangipane – it acts as a barrier between the crust and pears, keeping everything crisp. Too much and it can ooze out, too little and you’ll miss the magic.
Egg wash + cardamom sugar – brushing the crust with egg wash and sprinkling raw sugar mixed with cardamom gives the edges a golden crunch.
Bake until deeply golden brown – underbaked galettes can be pale and soft. Go for that rich golden crust and lightly caramelized pears.
Mistakes to avoid
Overloading with fruit – it’s tempting to pile on extra sliced pears, but too much fruit = soggy bottom + leaking juices. Stick to a nice even layer that overlaps slightly, not a mountain.
Skipping the chill time – warm dough tears, shrinks, and bakes up tough instead of flaky. Chill it after mixing, and if it softens while rolling or pleating, chill again. Cold dough is your friend.
Cutting pears too thick (or unevenly) – thick slices won’t cook through by the time the crust is golden. Aim for ⅛–¼ inch slices and try to keep them consistent for even baking.
How to make it
- Spread ½ cup hazelnuts on a tray and toast at 350°F for 8–10 minutes until fragrant. Let cool; rub in a towel to remove skins if you like (optional).
- Pulse cooled hazelnuts in a food processor to a fine meal (don’t over-process into paste). Set aside.
- In a large bowl, whisk together: 1 ¼ cups all-purpose flour, 2 tbsp ground flaxseed, 1 tbsp granulated sugar, ½ tsp salt.
- Cut in ½ cup (1 stick) cold butter, cubed, until mixture looks like coarse crumbs with some pea-sized bits. (Use a pastry cutter, two knives, or pulse in processor.)
- Add 3–4 tbsp ice water, 1 tbsp at a time, until dough just comes together when pressed (don’t overwork).
- Shape into a disk, wrap in plastic wrap, and chill at least 30 minutes (an hour is ideal). Short on time? 20 min in the freezer will firm it up.
- Cream 2 tbsp softened butter with ¼ cup maple sugar until smooth.
- Add 1 egg yolk, ½ tsp vanilla, and a pinch of salt; mix.
- Fold in the ½ cup ground hazelnuts until evenly combined. Frangipane should be spreadable but not runny. Chill briefly if it’s too soft.
- Peel (optional), core, and thinly slice pears (aim for 1/8–1/4″ slices).
- Toss with 2 tbsp maple sugar, 1 tsp orange juice, ½ tsp cinnamon, and optionally 1 tbsp cornstarch (or 1 tsp if you prefer less thickening) to catch excess juices. Let it sit 5–10 minutes to macerate, then blot off any obvious puddles of juice with a paper towel. You want flavor without sogginess.
- Preheat oven to 375°F (190°C). Line a baking sheet with a piece of parchment paper.
- On a lightly floured surface, roll the chilled galette dough into roughly a 12″ circle (about 1/8″ thick). Transfer it to parchment paper and onto the cookie sheet.
- Leave a 2-inch border around the edge. Spread a thin, even layer of frangipane in the center, leaving that border.
- Arrange pear slices over the frangipane in a fan or spiral (overlap slightly). Tuck any smaller pieces toward the center for a neat look. If you like crunch, scatter a tablespoon or two of chopped hazelnuts over the pears (optional).
- Fold the dough border over the pears in pleats, pressing gently to seal. Beat the egg in a small bowl and brush the exposed crust with it.
- Mix 2 tbsp raw sugar + ½ tsp ground cardamom and sprinkle over the crust (not the pears).
- (Optional) lightly brush pear tops with a touch of melted butter.
- Bake on the middle rack for 40–45 minutes, until the crust is golden, the cardamom sugar is caramelized, and the frangipane is set (no large jiggle). If the crust edge browns too fast, tent with foil.
- If you like a slightly deeper caramelized top, you can broil for 30–60 seconds at the very end.
- Remove from oven and immediately brush pears lightly with honey or maple syrup for gloss. Scatter extra chopped toasted hazelnuts.
- Let the galette cool on a rack for at least 20–30 minutes so the frangipane sets — it will slice more cleanly.
Best ways to enjoy this Pear Galette
- Fresh from the oven (but let it rest!)
- With a scoop of vanilla ice cream
- Keep it cozy with whipped cream or a spoonful of thick Greek yogurt
- Topped with blue cheese and a drizzle of honey
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Storage instructions, reheating
Storage
- Room temp (short-term): Keep loosely covered on the counter for up to 1 day. This keeps the crust crisp.
- Fridge (longer): Wrap tightly or place in an airtight container, lasts 3–4 days. The crust softens a bit but flavors deepen.
- Freezer: Slice and wrap individual pieces in parchment + foil, then pop into a freezer bag. Keeps well for up to 2 months.
Reheating
- Oven (best option): Reheat slices at 350°F (175°C) for 8–10 minutes. This revives that golden, flaky crust.
- Air fryer (quick fix): 2–3 minutes at 325°F for a surprisingly crisp bite.
- Microwave (if you must): 20–30 seconds warms it up, but the crust will soften. Works better if you’re topping it with ice cream or cream anyway.
Pro tip: If freezing, reheat directly from frozen in the oven — no thawing needed — for about 15 minutes at 350°F. It’ll taste almost like fresh-baked.
Simple Pear Galette with Hazelnut Cream Recipe
Equipment
- mixing bowls
- food processor or coffee grinder
- pastry cutter
- Rolling Pin
- parchment paper
- baking sheet
- pastry brush
- zester
- cooling, wire rack
- melon baller
Ingredients
For the Dough
- For the Dough
- 1 ¼ cups all-purpose flour
- 2 tbsp ground flaxseed
- 1 tbsp granulated sugar
- ½ tsp fine sea salt
- ½ cup unsalted butter, cold and cubed
- 3-4 tbsp water very cold
For the Maple Hazelnut Frangipane
- ½ cup hazelnuts finely ground or hazelnut meal
- 2 tbsp unsalted butter softened
- ¼ cup maple sugar
- 1 egg yolk
- ½ tsp vanilla extract
- Orange zest
- Pinch salt
For the Pear Filling
- 3 pears medium ripe but firm, thinly sliced
- 2 tbsp light brown sugar
- 1 tsp orange juice
- ½ tsp cinnamon
For the Crust Finish
- 1 egg beaten (egg wash)
- 2 tbsp raw sugar turbinado or demerara
- ½ tsp ground cardamom
Instructions
- Spread ½ cup hazelnuts on a tray and toast at 350°F for 8–10 minutes until fragrant. Let cool; rub in a towel to remove skins if you like (optional).
- Pulse cooled hazelnuts in a food processor to a fine meal (don’t over-process into paste). Set aside.
- In a large bowl, whisk together: 1 ¼ cups all-purpose flour, 2 tbsp ground flaxseed, 1 tbsp granulated sugar, ½ tsp salt.
- Cut in ½ cup (1 stick) cold butter, cubed, until mixture looks like coarse crumbs with some pea-sized bits. (Use a pastry cutter, two knives, or pulse in processor.)
- Add 3–4 tbsp ice water, 1 tbsp at a time, until dough just comes together when pressed (don’t overwork).
- Shape into a disk, wrap in plastic wrap, and chill at least 30 minutes (an hour is ideal). Short on time? 20 min in the freezer will firm it up.
- Cream 2 tbsp softened butter with ¼ cup maple sugar until smooth.
- Add 1 egg yolk, ½ tsp vanilla, and a pinch of salt; mix.
- Fold in the ½ cup ground hazelnuts until evenly combined. Frangipane should be spreadable but not runny. Chill briefly if it’s too soft.
- Peel (optional), core, and thinly slice pears (aim for 1/8–1/4″ slices).
- Toss with 2 tbsp maple sugar, 1 tsp orange juice, ½ tsp cinnamon, and optionally 1 tbsp cornstarch (or 1 tsp if you prefer less thickening) to catch excess juices. Let it sit 5–10 minutes to macerate, then blot off any obvious puddles of juice with a paper towel. You want flavor without sogginess.
- Preheat oven to 375°F (190°C). Line a baking sheet with a piece of parchment paper.
- On a lightly floured surface, roll the chilled galette dough into roughly a 12″ circle (about 1/8″ thick). Transfer it to parchment paper and onto the cookie sheet.
- Leave a 2-inch border around the edge. Spread a thin, even layer of frangipane in the center, leaving that border.
- Arrange pear slices over the frangipane in a fan or spiral (overlap slightly). Tuck any smaller pieces toward the center for a neat look. If you like crunch, scatter a tablespoon or two of chopped hazelnuts over the pears (optional).
- Fold the dough border over the pears in pleats, pressing gently to seal. Beat the egg in a small bowl and brush the exposed crust with it.
- Mix 2 tbsp raw sugar + ½ tsp ground cardamom and sprinkle over the crust (not the pears). The sugar gives sparkle; cardamom gives that warm, floral pop.
- (Optional) lightly brush pear tops with a touch of melted butter.
- Bake on the middle rack for 40–45 minutes, until crust is golden, cardamom sugar is caramelized, and frangipane is set (no large jiggle). If the crust edge browns too fast, tent with foil.
- If you like a slightly deeper caramelized top, you can broil for 30–60 seconds at the very end — watch like a hawk.
- Remove from oven and immediately brush pears lightly with honey or maple syrup for gloss. Scatter a few thyme sprigs or extra chopped toasted hazelnuts if you used them.
- Let the galette cool on a rack for at least 20–30 minutes so the frangipane sets — it will slice more cleanly and photograph better.
- Serve slightly warm with a dollop of whipped mascarpone or vanilla gelato. A tiny grating of lemon zest over the mascarpone lifts the whole thing.
Notes
Toast those hazelnuts – a quick toast in the oven brings out a deeper, richer flavor.
Slice pears carefully – thin, even slices (about 1/8–1/4 inch) bake more evenly
Nutrition
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Conclusion
This Pear Galette offers a golden, flaky crust wrapped around naturally sweet and juicy pears, with a rich hazelnut-maple frangipane underneath.
Don’t let this pear season go by without making this Easy Pear Galette.
FAQ
Can I use a different nut instead of hazelnuts?
Yes! Almonds or walnuts both work beautifully in the frangipane. Almonds give a more classic, marzipan-like flavor, while walnuts add an earthier note.
I don’t have maple sugar. What can I use?
Maple sugar is unique, but you can swap it with coconut sugar (for a caramelly depth) or light brown sugar (for a more traditional sweetness).
Can I use lemon juice instead of orange juice for the pears?
Yes, in fact, lemon juice is the classic choice here. It keeps the pears from browning, adds a bright pop of acidity, and balances the sweetness of the fruit.
Can I use pre-made pie crust or store-bought puff pastry?
Yes, you totally can! Using a pre-made pie crust or puff pastry is the shortcut that makes this galette weekday-friendly.
Tip for the pie crust: Let the crust sit at room temperature for a few minutes before unrolling so it doesn’t crack, and don’t skip docking (pricking lightly with a fork) if it looks thick in spots.
Tip for the puff pastry:
- Poke the center with a fork so the frangipane + pears don’t slide around as the pastry puffs.
- Keep edges thicker so they can puff up into that gorgeous golden border.
