I have a sweet strawberry recipe for you today and it is perfect for your weekend baking project! I love me some pie, especially one that is as sweet as this strawberry galette. Of course, it helps that it is a galette because you know it does not take that much time to go from pie dough + pie filling to a buttery flaky bite of pie crust and warm strawberry pie filling. 

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I am back again with another galette. This time with fall’s unsung hero – pears. This pear almond galette is a fall must-have with juicy tender pears cooked inside flaky puff pastry. Simple, delightful and even better with a drizzle of maple caramel. Just what fall desserts are made of.

Pears are one of my favorite fall fruits. I wish I baked more with them but beyond a poached pear now and then, I forget of how good they are baked. This year, I was determined to throw a few into a pie form. But as usual, the lazy side of me takes over and I result to a galette instead. It has all the flavors of a pie – warm fruit, buttery crust- and not the work. This pear almond galette starts with a puff pastry crust, a pillowy goodness of buttery crust. The pastry crust is filled with a sweet almond frangipane and the spiced pears layered on top of it. It’s all baked to golden perfection!!

It’s simply delicious. It’s going to be my go-to dessert this fall to any gatherings.

This recipe was inspired by the new Simple Bites Kitchen cookbook. If you are not already a fan of Aimee over at Simple Bites, you need to be. She’s one of my favorite blogs and I’ve been reading it for years. Her second cookbook just came out and it’s full of amazing cozy family-friendly recipes.  I adapted her recipe for apple galette with pears. Grab a copy of this must-have book on Amazon.

More Pear Recipes

• Pear and Raspberry Bread
• Pear Apple Cider
• Pear Apple Pie
• Pear Crisp with Oat Crumb Topping
• Baked Pears

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Yield: 1 rectangular galette

Pear Almond Galette

This pear almond galette is a fall-must have with juicy tender pears cooked on top of an almond frangipane inside a flaky puff pastry crust.

Prep Time 40 minutes

Cook Time 55 minutes

Ingredients

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• 1 pound puff pastry, thawed overnight in the refrigerator
• ⅓ cup unsalted butter, softened
• ⅔ cup brown sugar, divided
• 2 large eggs
• ½ cup almond meal/flour
• 2 tablespoons all-purpose flour
• 4-5 large pears (I used Bosc pears)
• ¼ teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted
• 1 tablespoon turbinado or raw cane sugar, for sprinkling
• 2 tablespoons sliced almonds, toasted, for garnish

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the puff pastry into a rectangle about 1/8^th inch thick. Transfer the pastry to the prepared sheet and place in freezer.
• In a medium bowl, cream together the butter and a 1/3 cup of the brown sugar. Add in 1 egg and beat until smooth. Finally, add the almond meal and flour and mix until smooth paste forms.
• Peel and core the pears and slice into ¼ inch slices. Toss the pears with the remaining sugar and the nutmeg and cinnamon.
• Remove the pastry from the freezer. Spread the almond frangipane over the puff pastry, leaving at least 2-3-inch border on all sides. Arrange the pear slices over the frangipane, making sure to tuck them in close together.
• Fold the sides over the pears in a freeform manner, pinching the folds together as you go. It doesn’t have to be perfect – that’s the beauty! Brush the pears with the melted butter. Beat the remaining egg and use to brush over the puff pastry. Sprinkle the whole galette with the turbinado sugar.
• Bake galette for 50-55 minutes, until the pastry is golden and the pears are soft to the touch. Let cool slightly before sprinkling with the almonds. Serve warm with a scoop of ice cream.

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Happy September friends! How is it the that time of the year already?  Even though we still have two more weeks of (official) summer left, the weather here in Upstate NY has been chilly and we’ve all broken out the sweaters. Which means it’s time to start the fall baking season!!! I’m starting with a basic galette using some of our favorite fall flavors. This rustic apple galette is easy, no-fuss and drizzled with caramel sauce for a killer apple pie without the hassle.

It’s almost my way of keeping summer alive while looking forward to apple season. Like a traditional apple pie recipe, we have apple pie filling with all the cozy spices of cinnamon, nutmeg and cloves baked inside a flaky, buttery crust and it’s all drizzled with some warm melty caramel. I love using my homemade caramel sauce recipe for fall recipes, just make a batch and store in the fridge to adorn on all your apple (and pumpkin!) treats.

Every slice of this apple galette is a piece of comfort especially if you serve with a scoop of ice cream. So delicious!

Despite missing summer already, I’m excited to start fall baking and have so many new recipes I want to share with you. Also, I have my usual fall bucket list I can’t wait to get started on. From apple picking, to hot cider runs and fall fashion, my favorite season is in the air!! Here’s to sweaters, scraves, boots and apples!!

What are you looking forward to the most this fall?

More Apple Pie Recipes to try

• Maple Cream Apple Pie
• Dutch Apple Pie
• Apple Cheddar Cranberry Pie
• Pear Apple Pie
• Apple Pie Recipe

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Yield: 1 9-inch galette

Apple Galette with Caramel

Prep Time 30 minutes

Cook Time 55 minutes

Ingredients

For the Crust:

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• 1¼ cup all-purpose flour
• 6 tablespoons unsalted butter, cold and cut into cubes
• 2 tablespoon shortening, cold and cut into cubes
• 2 tablespoons granulated sugar
• ¼ cup ice cold water

For the Filling:

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• 2-3 medium apples, peeled, cored and thinly sliced
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon nutmeg
• zest and juice of half a lemon
• 1/4 cup cornstarch or pie filling enhancer
• 1 egg, beaten for egg wash
• 2 tablespoon turbinado sugar, for sprinkling
• 1/4 cup caramel sauce ,for drizzling

Instructions

For the Crust:

• Combine all the ingredients in a food processor except the water. Process a few times until butter is about the size of a pea. With processor on, slowly drizzle in ice cold water to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
• In a large bowl, toss together the apples, brown sugar, cinnamon, allspice, nutmeg and lemon juice. Add in the cornstarch or pie filling enhancer. Gently mix to combine.
• When dough is chilled, roll out into a 12-inch circle. (I rolled mine onto a well-floured parchment to make transfer easy). Transfer to a baking sheet. *Note: Alternatively, you could divide dough into three and make three mini galettes.
• Spoon the apple mixture into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern. Transfer dough to freezer and let chill for 15 minutes.
• Preheat oven to 375 degrees F. Remove galette from freezer and brush dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 50-55 minutes until crust is golden and juice from the fruit runs out. Let cool before serving warm. Drizzle caramel sauce over galette before serving.

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The post Rustic Apple Galette with Caramel Sauce appeared first on A Classic Twist.

I have another easy summer recipe for you today in the form of a galette, aka the lazy man’s pie. This rustic cherry galette is the newest addition to my galette collection and I am in love with it. I love cherries and pies, so what is not to love here?

But let me say upfront, if you are not a cherry fan, you can try these alternatives (blueberry galette, raspberry vanilla bean galette or this peach raspberry combo). I say this because my husband is not a cherry fan and was against this galette from the start. However, he somehow ‘tried’ it and said ‘oh, it is actually not bad’. Uhmmm…it’s CHERRIES!! No way it can not be good. But I digress. Let’s talk about the recipe.

Galettes are just topless pies. With the same juicy, warm fruits wrapped inside a flaky, pie crust. Luckily, they are easier than pies and don’t need long hours in the kitchen.

This rustic cherry galette uses sweet seasonal cherries paired with fresh lime juice and a hint of almond extract. It’s simple, flavorful and filled with one of summer’s favorite fruits. Top with vanilla ice cream (I used this blackberry coconut ice cream) and enjoy on a hot summer day.

Hope you can add this to your summer baking list. I know it will be on repeat for me as my husband suddenly doesn’t mind cherries.

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Yield: 1 9-inch galette

Rustic Cherry Galette

This rustic cherry galette uses sweet seasonal cherries paired with fresh lime juice and a hint of almond extract. It's simple, flavorful and perfect. 

Prep Time 40 minutes

Cook Time 35 minutes

Ingredients

For the Crust:

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• 1 1/4 cups unbleached all-purpose flour
• 2 teaspoons sugar
• a pinch of salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons shortening, cut into pieces
• 1/4 cup ice water
• 1 large egg, whisked with 2 teaspoons water for egg wash

For the Filling:

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• 2 lbs cherries (fresh or frozen, if frozen thaw completely), pit and halved
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lime juice
• 1 tablespoon limezest
• 1/2 teaspoon pure almond extract
• 1 tablespoon bourbon
• turbinado or coarse sugar, for sprinkling

Instructions

 

1. In the bowl of the food processor, combine the flour, sugar and salt. Pulse together. Add in the butter, in two additions. Process a few times until butter is about the size of a pea. Drizzle 1/4 cup of ice cold water into mixture and pulse intermittently until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
2. Meanwhile, in a large bowl, combine the cherries, sugar, cornstarch, lime juice, zest, almond extract and bourbon. Gently mix to combine and let sit for at least 20 minutes.
3. When dough is chilled, roll out into a 12 inch circle on a lightly floured surface. (I rolled mine onto a well floured parchment to make transfer easy). Transfer to a baking sheet.
4. Spoon the fruits into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern. Transfer dough to freezer and let chill for 15 minutes.
5. Preheat oven to 375 degrees F. Remove galette from freezer and brush dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 30-35 minutes until crust is golden and juice from the fruit runs out. Let cool before serving warm, with a dollop of ice cream.

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The post Rustic Cherry Galette appeared first on A Classic Twist.

Phew, I bet some of you thought I was done with summer when I shared these pumpkin spice donut holes earlier this week. But that is far from the truth, I am still in summer mood and those were a teaser for what is to come in the Fall.  This blueberry thyme galette is my current mood and is one of the best galettes I have made for the blog.

This is my first galette of the season. Can you believe that? I love galettes and their easy-to-make nature and every summer I make a few that stick around our summer picnics. This peach raspberry galette was a favorite last year and now at the tail end of summer, I think this blueberry one will be loved.

With hints of fresh thyme from my garden, this blueberry thyme galette uses my favorite buttery pie crust and is filled with a sweet blueberry pie filling.

The result is a slice of blueberry pie wrapped in flaky pie crust.

Just one slice of this and you are in pie or galette heaven. You will love every minute of it.

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Yield: 6-8 servings

Blueberry Thyme Galette

Prep Time 40 minutes

Cook Time 55 minutes

Total Time 1 hour 35 minutes

Ingredients

Thyme Pie Crust

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• 1¼ cup all-purpose flour
• 2 teaspoons fresh thyme, chopped
• 6 tablespoons unsalted butter, cold and cut into cubes
• 2 tablespoon shortening, cold and cut into cubes
• 2 tablespoons granulated sugar
• ¼ cup ice cold water

Filling:

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• 3 cups fresh blueberries
• ¼ teaspoon almond extract
• 1 lemon, juiced and zested
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh thyme, chopped
• 1 egg, beaten with 1 tablespoon water
• 2 tablespoons turbinado sugar for sprinkling

Instructions

To make crust:

1. Combine all the ingredients in a food processor except the water. Process a few times until butter is about the size of a pea. With processor on, slowly drizzle in ice cold water to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
2. In a large bowl, toss together the blueberries and almond extract. Add in lemon juice, sugar, cornstarch, flour and thyme. Gently mix to combine.
3. When dough is chilled, roll out into a 12-inch circle. (I rolled mine onto a well-floured parchment to make transfer easy). Transfer to a baking sheet. *Note: Alternatively, you could divide dough into three and make three mini galettes.
4. Spoon the blueberry mixture into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern. Transfer dough to freezer and let chill for 15 minutes.
5. Preheat oven to 375 degrees F. Remove galette from freezer and brush dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 50-55 minutes until crust is golden and juice from the fruit runs out. Let cool before serving warm.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Thyme Galette appeared first on A Classic Twist.