Rustic Pear Galette with Apricot Glaze Recipe featured on Wisconsin Homemaker
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5 from 2 votes

Rustic Pear Galette with Apricot Glaze

This Rustic Pear Galette with Apricot Glaze recipe uses ripened pears, drizzled with a light brandy-infused apricot glaze.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Desserts
Cuisine: American
Keyword: fall dessert, fall recipe, fruit dessert, fruit recipe, galette recipe, pear recipe, pear tart
Servings: 8 servings
Calories: 187kcal
Author: Deborah L Melian


  • 4 cups Bartlett pears sliced thinly around core
  • 1/4 cup sugar
  • 1 tbsp sugar
  • 1 tbsp flour
  • 1 refrigerator pie crust 9 inch
  • 1 cup apricot preserves
  • 2 tbsp brandy


For the Galette:

  • Preheat oven to 375 °F (190 °C). 
  • Take out refrigerator pie dough. Roll it out and place in 9 inch pie pan.
  • Pierce the dough at the bottom of the pie pan a couple of times with a knife. Sprinkle 1 tablespoon of sugar and 1 tablespoon of flour evenly covering the bottom of the pie crust.
  • Wash pears well and make thin slices, cutting top to bottom of each pear, starting with the outer "bulb" and working your way to the core. Be sure not to cut into the core. Cut the opposite side. Take these "teardrop" slices and lay them out fan-like, starting with the outer base of the pie dough and working toward the center. Keep layering this way with all the slices.
  • Next, cut the rest of the pear up to the core (both sides that are left) and use these short pieces to fill in and spiral around the top of the galette.
  • Sprinkle the 1/4 cup of sugar evenly on top of the tart. Place galette in oven.
  • After you have used all of the cut pears, crimp the dough together around the outside of the galette.
  • Bake for 45-60 minutes until pie shell is golden brown. Remove and let the Pear Galette cool.

For the Apricot Glaze:

  • In a sauce pan place the brandy and 1 cup of the apricot preserves. Stir constantly and don't let it burn.
  • Let mixture reduce 5-10 minutes and then remove from heat. Strain into a heat-proof bowl, all the while using a spoon to push the mixture completely through.
  • Take the apricot glaze and pour liberally and evenly across the top of the Pear Galette. You probably won't need all of the glaze unless you want to.
  • Let the galette cool for another 30-45 minutes. Cut and serve. Enjoy!


Note: If you have any leftovers, pie can stay out on the counter overnight. But be sure to cover it with plastic wrap. No need to refrigerate.


Serving: 1serving | Calories: 187kcal | Carbohydrates: 30g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 91mg | Fiber: 2g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 3.2mg | Calcium: 10mg | Iron: 0.7mg