The holiday season is quickly approaching which means it’s time to start planning festive dishes. If you are looking for simple dessert ideas you are going to love this rustic pear galette topped with Chantilly cream. A gallete is basically an open-faced tart and Chantilly cream is sweetened whipped cream that is flavored with vanilla or brandy. The whipped cream is very basic but adds a touch of sophistication to this rustic dessert.
I’m all about easy baking – you might remember this apple and strawberry galette and this mango and strawberry galette. The difference between this recipe and the others I’ve made in the past is that this pie crust is easier to make. Rather than making the dough with butter this recipe uses Crisco Baking Sticks Butter Flavor All-Vegetable Shortening; which is more forgiving and adds a rich buttery flavor to the crust. When using butter, you have to use ice-cold water and a food processor, but with this recipe it’s best to use warm water similar to making flour tortillas.
The best part is that no fancy tools or gadgets are required. Using shortening makes your pastry roll out easily, and when baked it will be light and flaky.
To core pears, you can use a melon baller or a small measuring spoon. Be sure to use very ripe pears for this recipe. Pears will brown easily, so it’s best to bake as soon as it’s assembled or refrigerate the galette for 20 minutes before baking and bake two hours before a dinner party. This galette tastes best warm or at room temperature and a wedge tastes great with a dollop of Chantilly cream or vanilla ice cream.
This dessert does not have very much sugar which makes it sweet from the natural fruit, but not overly sweet. I drizzled honey over the pears, which enriches the natural juices, and caramelizes the top. I also sprinkled ground cinnamon and dusted raw sugar on the crust, making it sweet and crunchy. It’s all the flavors of fall in one lovely bite.
The beauty about this dessert is you don’t have to roll out the dough for a top crust like you would a pie. But yet it’s sturdy enough to hold its shape. Once baked the galette is so pretty and rustic. Watch my video to see how simple it is to make.
Rustic Pear Galette Topped with Chantilly Cream
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/3 cup Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
- 3 to 5 tablespoons warm water
- 4 ripe Bartlett pears, peeled, halved, cored, and sliced 1/4 inch thick
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1 teaspoon raw sugar
- ¼ cup evaporated milk
- 1 cup heavy cream
- 1/2 tablespoon vanilla extract
- 1 tablespoon fine granulated sugar
- In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
- Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 x 14-inch circle and transfer to a large rimmed baking sheet.
- Preheat oven to 400 degrees F.
- Decoratively arrange the pear slices on top leaving a 1-inch border. Fold the pastry edge up and over the pears.
- Brush evaporated milk onto crust.
- Drizzle 2 tablespoons of honey and sprinkle cinnamon over pears. Dust raw sugar over dough and pears.
- Bake galette for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender. Serve warm or at room temperature with a dollop of vanilla ice cream or Chantilly cream.
- Chantilly Cream:
Put cream, vanilla, and sugar in the bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until serving.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
I teamed up with Crisco as part of the Scratch Academy baking school to show you just how easy it is to make a delicious piecrust from scratch. If you make this recipe or attempt a pie and have any questions you can call the Crisco Pie Hotline. It’s like calling mom for advice. The best part is the hotline is available 24 hours a day.
Be sure to visit Crisco’s piehotline.com for baking tips or find inspiration for your next baking adventure.
A special thanks to Crisco for sponsoring this blog post and video. As a participant of the Crisco Ambassador Program, I’ve received compensation for my time and product samples for review purposes. Opinions are my own.