Rustic Pear Galette Topped with Chantilly Cream

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  • 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

Chantilly Cream:

  • 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.

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