Here’s a simple yet impressive dessert to elevate your holiday table: Grain-Free Pear Galette. This rustic tart is lightly sweet, full of warm spice, and surprisingly easy to make—even the crust comes together quickly in a food processor. It’s a great option for anyone baking for a crowd or looking for a naturally grain-free treat that still feels festive.
Don’t let a homemade crust intimidate you—the food processor does most of the work, and a galette’s rustic shape means it’s forgiving if the dough tears; simply patch with your fingers. Serve slices warm with a scoop of vanilla ice cream for a cozy finish.
Ingredients
For the Crust
- 1½ cups superfine almond flour
- ½ cup tapioca flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ cup cold unsalted butter, cut into ½-inch cubes
- 1 large egg
- 1 tablespoon honey
- 1 teaspoon lemon zest
For the Filling
- 3½ cups thinly sliced pears (about 4 ripe but slightly firm pears)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 tablespoons turbinado sugar
- 2 tablespoons tapioca flour
To Finish
- 1½ tablespoons arrowroot flour
- 1 large egg, whisked (for an egg wash)
- 2 teaspoons turbinado raw cane sugar, for sprinkling
- Vanilla ice cream, optional, for serving
Step-by-step Instructions
Step One: Preheat the Oven
Preheat the oven to 375°F (190°C).
Step Two: Make the Crust
In a food processor, combine the almond flour, tapioca flour, salt, and baking powder. Process until there are no clumps and the mixture is evenly combined. Add the cold, cubed butter and pulse until the mixture becomes uniform and crumbly.
Step Three: Add the Wet Ingredients
Whisk the egg and honey together in a small bowl. Add the egg mixture and lemon zest to the food processor and pulse until the dough starts to come together into a ball.
Step Four: Chill the Dough
Transfer the dough ball to plastic wrap, wrap tightly, and chill in the refrigerator while you prepare the pear filling. Chilling firms the dough and makes it easier to roll.
Step Five: Make the Filling
Place the sliced pears in a large bowl. Add the turbinado sugar, tapioca flour, lemon juice, orange zest, cinnamon, and ginger. Toss gently until the pear slices are evenly coated. Set aside to let the flavors meld briefly.
Step Six: Roll Out the Dough
On a large sheet of parchment paper, sprinkle about ½ tablespoon of tapioca flour. Unwrap the chilled dough and place it in the center of the parchment. Dust the top with the remaining tapioca flour and use a rolling pin to roll the dough into a roughly 1/4-inch-thick circle. Transfer the parchment and dough to a large baking sheet.
Step Seven: Arrange the Filling
Pile the pear mixture into the center of the dough, leaving a 1½–2 inch border. Fold the edges of the dough up and over the pears, pleating as needed to contain the filling. If the dough tears, gently press the edges together to patch it.
Step Eight: Finish the Crust
Brush the dough edges with the beaten egg to create a glossy finish. Sprinkle the entire galette—both the exposed pears and the crust—with turbinado sugar for a bit of crunch and sparkle.
Step Nine: Bake the Galette
Bake on the middle rack until the crust is golden brown and the pears are tender, about 20–25 minutes. If the crust is browning too quickly, tent the galette loosely with foil for the remaining time.
Step Ten: Serve
Allow the galette to cool slightly, then slice and serve warm with vanilla ice cream if desired.
Tips & Variations
- If you prefer apples, this crust and method work beautifully with apples alone or a pear-apple mix.
- To make ahead: assemble the galette up to 24 hours in advance and refrigerate. Reheat in a 350°F oven, tented with foil, for 10–15 minutes until warmed through.
- For a firmer filling, ensure the tapioca flour or arrowroot is well mixed with the fruit—this helps thicken the juices as it bakes.
FAQ
Would this work with apples too?
Yes. The crust pairs well with many seasonal fruits. Use all apples or a mix of apples and pears for a slightly different texture and flavor.
Can I make this in advance?
Yes. You can prepare the galette up to 24 hours ahead. Reheat gently in a 350°F oven for 10–15 minutes, tented with foil to avoid over-browning.
Nutrition (Per Serving, approximate)
Calories: 287 kcal; Carbohydrates: 30 g; Protein: 6 g; Fat: 17 g; Saturated Fat: 5 g; Fiber: 4 g; Sugar: 13 g. Nutrition is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Course: Dessert
Servings: 8
Prep time: ~30 minutes; Cook time: ~25 minutes; Total time: ~55 minutes.
With just a few pantry staples and fresh pears, this Grain-Free Pear Galette makes a memorable holiday dessert that’s both rustic and elegant. Serve it warm for the best texture and flavor.
Photography and styling by Eat Love Eats.