What’s the difference between a galette and a pie?

The biggest difference lies in the structure and form. A galette , like the Cardamom Spiced Pear and Almond Galette , is a free-form tart baked directly on a flat surface such as a baking sheet, without the need for a pie dish. The crust folds over the filling to create an open-faced, rustic appearance that highlights the fruit and filling. A pie, on the other hand, typically has a structured shell inside a dish, often with a full or latticed top crust. Pies are more uniform and tend to have denser fillings, while galettes embrace a more casual, imperfect beauty—something that makes desserts like this almond and spiced pear galette stand out with charm and ease.

How to prevent galette from getting soggy?

Soggy bottoms are totally preventable—especially when baking a Cardamom Spiced Pear and Almond Galette . To keep the galette crust crisp, start by brushing the base with almond flour or a thin layer of frangipane before layering the fruit. This creates a moisture barrier that keeps the crust flaky. Always chill the dough after assembling; this step allows the butter to firm up and resist melting too quickly in the oven. Choose firm fruits, and if they’re juicy, pat them dry before adding them to the filling. Finally, bake the galette on a hot surface like a preheated baking sheet or pizza stone to help the bottom cook evenly. These simple techniques will keep your galette crust crisp and free from excess moisture.

What makes something a galette?

A galette is defined by its free-form pastry shape. There’s no need for a tart pan or pie dish—just roll out the dough, place the filling in the center, and fold the edges inward. This rustic method is exactly what makes the Cardamom Spiced Pear and Almond Galette so approachable for home bakers. But it’s not just about appearance. The galette format is far more forgiving than traditional pies or tarts. There’s no need for crimping or blind baking. The folded edges bake up crisp and golden, while the exposed fruit caramelizes beautifully in the oven. This creates distinct layers of texture and deep flavor in every slice of your spiced pear and almond galette .

What are the three different types of galettes?

There are several galette variations, but they typically fall into three categories: Sweet Fruit Galettes – like our Cardamom Spiced Pear and Almond Galette , these are made with fresh fruit and often a sweet pastry crust. Savory Galettes – filled with vegetables, cheeses, or meats. Think tomato and goat cheese or spinach and ricotta. Galette des Rois – a French puff pastry filled with almond cream (frangipane), traditionally served on Epiphany. Each type embraces the free-form style, but the flavors and applications are wildly versatile.

Cardamom Spiced Pear and Almond Galette

Name: Cardamom Spiced Pear and Almond Galette – Easy Fall Dessert
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 ¼ cups all-purpose flour; ½ cup cold unsalted butter, cubed; ¼ tsp salt; 3–5 tbsp ice water; 1 tbsp sugar (optional); ½ cup almond flour; ¼ cup softened unsalted butter; ¼ cup sugar; 1 large egg; ¼ tsp almond extract (optional); 2 ripe but firm pears, thinly sliced; ½ tsp ground cardamom; 1 tsp lemon juice; 1 egg (for egg wash); Turbinado sugar for garnish

Description

This Cardamom Spiced Pear and Almond Galette is a rustic French dessert with flaky crust, rich almond frangipane, and warmly spiced pears. Simple, elegant, and perfect for any occasion.

Ingredients

1 ¼ cups all-purpose flour

½ cup cold unsalted butter, cubed

¼ tsp salt

3–5 tbsp ice water

1 tbsp sugar (optional)

½ cup almond flour

¼ cup softened unsalted butter

¼ cup sugar

1 large egg

¼ tsp almond extract (optional)

2 ripe but firm pears, thinly sliced

½ tsp ground cardamom

1 tsp lemon juice

1 egg (for egg wash)

Turbinado sugar for garnish

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Instructions

1. Make dough: Mix flour, salt, and sugar. Cut in cold butter. Add ice water gradually and mix until dough forms. Chill for 30 minutes.

2. Make frangipane: Beat softened butter and sugar until creamy. Add egg, almond flour, and extract. Mix well.

3. Slice pears and toss with cardamom and lemon juice. Pat dry.

4. Roll dough into a 12-inch round. Spread frangipane in center, leaving a 2-inch border.

5. Arrange pears over filling. Fold dough edges over fruit.

6. Brush crust with egg wash and sprinkle turbinado sugar.

7. Chill galette for 15 minutes. Bake at 400°F for 35–40 minutes until golden and bubbling.

8. Cool slightly before slicing and serving.

Notes

You can substitute pears with apples or figs.

Frangipane keeps in the fridge for up to 4 days.

To reheat, use oven instead of microwave for a crisp crust.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French