Rustic Pear Galette Topped with Chantilly Cream

If you are looking for simple dessert ideas you are going to love this rustic pear galette topped with Chantilly cream. A galette 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.
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: French pear cake, galette with pears, rustic pear dessert
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 326kcal

Ingredients

Pastry:

  • 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

Topping:

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 326kcal | Carbohydrates: 34g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 95mg | Potassium: 167mg | Fiber: 3g | Sugar: 17g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg

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