Pear Galette with Rum Sauce

Serves 6.
Prep Time:
Cook Time:
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Just a moment please...

Pear Galette with Rum Sauce
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It’s pear season and this easy freeform pear galette is a perfect use of the seasonal fruit! I like to glaze mine with a light rum sauce for a little extra something special!


1 ½ cups all-purpose flour
1 teaspoon sugar
¼ teaspoon salt
8 tablespoons unsalted butter, cubed
1 cup cold water + 1 tablespoon apple cider vinegar
2 pounds pears, about 3 Royal Riviera® Pears
2 tablespoons sugar
1 tablespoon corn starch
1 egg + 1 tablespoon water, whisked
Coarse sugar

Rum Sauce:

3 tablespoons sugar
¼ cup butter
3 tablespoons light rum


1) Preheat oven to 400˚F. In a medium bowl, stir together flour, sugar, and salt. Then work in the butter cubes using a fork or your clean hands until the butter is in pea-sized pieces. In a separate bowl, stir together ice water and apple cider vinegar. Add liquid by the tablespoon to the flour mixture until the dough just comes together. Try not to overwork the dough. Shape the dough into a tight disc, wrap in plastic, and store in the fridge for at least 30 minutes to chill.

2) Meanwhile, wash pears and cut off stems. Cut pears into quarters and remove seed centers. Then slice. You should get 8-10 slices per pair. Mix pear slices with sugar and cornstarch and let sit.

3) When dough is done chilling, unwrap dough and roll out dough on a lightly floured surface into about a 12-inch diameter circle. A little larger is fine as well since you will be folding up the edges.

4) Transfer dough to a baking sheet lined with parchment paper. Remove pear slices from the bowl with a slotted spoon, allowing any liquid to remain in the bowl. Arrange pear slices in the center of the dough, leaving about 2 inches around the edges.

5) Fold edges of dough up over the filling. Whisk together egg and water and brush egg wash on the crust of the galette. Then sprinkle liberally with coarse sugar.

6) Bake galette for 35-40 minutes at 400˚F. Remove galette and let cool before slicing and serving.

For the Rum Sauce:

Combine ingredients in a small saucepan over medium-low heat. Bring to a slight simmer and simmer until the sauce is reduced by about half, maybe 6-7 minutes. Let sauce cool and it will thicken as it cools.

Serve the rum sauce drizzled over the pear galette.