Pear Galette with Warm Caramel Sauce

[Diamond_Dog]

Gonna try it! My sister does not like pumpkin anything so this may be a second dessert for us at Thanksgiving.



Pear Galette Ingredients

2 pears, cored and quartered* ($2.64)
2 Tbsp granulated sugar ($0.08)
2 Tbsp brown sugar ($0.10)
2 tsp lemon juice ($0.02)
½ tsp cinnamon ($0.04)
½ tsp ground ginger ($0.12)
pinch of salt ($0.01)
1 pre-made pie dough ($1.38)
1 Tbsp dried cranberries or ''craisins'' ($0.13)
1 Tbsp milk, for the crust ($0.01)
1 Tbsp turbinado sugar, for the crust ($0.06)
Caramel Sauce Ingredients

¼ cup salted butter ($0.60)
½ cup brown sugar ($0.40)
¼ cup heavy cream, room temperature ($0.42)
½ tsp vanilla extract ($0.23)


INSTRUCTIONS

Preheat oven to 450F. Slice pears ¼ inch thin.**
In a medium mixing bowl, stir together sugar, brown sugar, lemon juice, cinnamon, ground ginger, and salt.
Pour the mixture over sliced pears and set aside.
Unroll pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
Then, add craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
In a small saucepan, melt salted butter over medium-low heat. Then, add brown sugar and whisk together until a smooth caramel forms.
Remove caramel from heat and stream in room temperature heavy cream and vanilla, whisking until smooth.
Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
Dot the pears with hydrated cranberries.
Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
Brush the crust with milk.
Sprinkle turbinado sugar over the crust and on top of your galette.
Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***

[SheltieLover]

1. Gorgeous & I'll bet it's really yummy, too!

I'll bet it would also be great with apples!

Thx for sharing!

[Diamond_Dog]

3. Definitely yes with the apples! Great idea!

[SheltieLover]

9. Thx!

Might try it myself. LOL

ty for sharing!

[cilla4progress]

2. Beautiful!

I have an open-face pear pie recipe, too!

Yum!!

[Diamond_Dog]

4. Could you please post it?

[cilla4progress]

5. I never mastered the art of posting pics here -

as soon as I have a moment will try to do!

IIRC, it has a bit of a custard layer, too!

[Diamond_Dog]

6. Sounds delicious

[eppur_se_muova]

7. Please expound on asterisks ? nt

[Diamond_Dog]

8. Sorry! Here they are

NOTES

*I chose a red Anjou pear and a green bartlett pear. Any variety of pear will work for this galette. You can choose to peel your pears or leave the skin on. I left the skin on.
**I sliced my quartered pears, keeping them organized and together so they would be easier to fan out when filling my tart for aesthetic reasons.
***The pears will not turn to mush but should be tender and maintain their signature texture. If you find your crust is beginning to burn, you can lightly place a piece of tinfoil on top of your galette to help dodge the heat. This is a very flat “pie alternative” and doesn’t take as long to cook.

[eppur_se_muova]

10. Thanks ! Printing out to save.

There is a pear tree in our neighborhood -- don't know what variety -- but no one ever collects the pears. Think I'll try some pear recipes.