This rosemary honey pear galette is an easy pear tart recipe, featuring an irresistible flaky crust and some juicy pears infused in a rosemary honey syrup. A subtle and elegant rustic pie to celebrate fall, and that you can also make year-round for any occasion you’d like.
I declare the pie and tart season officially open! While I love making a classic apple pie, the lazy side of me often goes for fruit galettes. They are so much easier to prepare with any type of fruits, completely effortless, and I just can’t resist the sugar-crusted edges of the crust. So crunchy!
This time I imagined a rustic pear galette, that would be sweet but not too sweet, and with a refreshing touch to it brought by fresh rosemary. If you’re into fruit desserts with a subtle touch, this original rosemary honey pear tart will for sure amaze your taste buds.
Rosemary honey pear galette ingredients
- Pears. I recommend Anjou or Bosc pears, or any other pear variety that is good for baking. I usually peel them, but you can keep the peel for a lovely rustic finish.
- Honey. Any kind will do, depending on your personal tastes (remember that the stronger the color, the more pronounced flavor you will get).
- Rosemary. Make sure you use it fresh, not dried, or you will loose all the flavors when infused.
- Almond meal. I sprinkle a few spoonfuls of almond meal over the pie crust to ensure the syrup infused pears do not soak the bottom of the crust while baking.
- All-purpose flour, sugar, and butter are also main ingredients of the crust, to which we add a beaten egg to brush the edges.
A 3-step recipe
This pear galette recipe is incredibly simple to make. Head to the recipe for the detailed instructions, and keep in mind the 3 main steps below:
- Make the crust, and let chill in the refrigerator.
- Meanwhile, prepare the rosemary honey syrup until thick.
- Then, assemble the galette (roll the dough, spread the filling on top, fold the edge). And voilà, your pear galette is ready to bake!
Pro tips to make rosemary honey pear galette
- Choose pears that can hold their shape while baking, such as Bosc or Anjou pears.
- Drizzle some lemon juice over the pears once you just sliced them to prevent them from browning until ready to use.
- Make sure the rosemary honey syrup is thick and very syrupy. If too runny, keep cooking a little longer. The syrup should coat to your spoon.
- Use a small pastry brush to spread the syrup over the pears. If you pour it over (instead of brushing), the syrup may soak the bottom of the crust.
- Always place the crust in the refrigerator for 30 minutes minimum before using. It will help the crust to hold its shape while assembling the galette.
Can I use a different crust for this recipe?
You sure can! While the crust recipe I shared here is the one I use for most of my fruit galette recipes, there is absolutely nothing wrong with using a different one. Try for instance a whole wheat crust, or this amazing hazelnut pie crust (and skip the almond meal spread over the crust for the last one).
2 quick recipe variations you may like
- Instead of rosemary, use vanilla seeds from a vanilla bean to make the honey syrup. You will get a delicious vanilla honey pear galette!
- Combine pears with blackberries on top of the galette. Both fruits pair beautifully with the rosemary honey syrup.
More fruit galette recipes:
- Apple Galette with Hazelnut Crust
- Honey Peach Galette with Buttermilk Crust
- Rustic Cherry Galette
- Pear and Chocolate Ricotta Galette
Other delicious pear recipes:
- Quick Pear and Chocolate Crumble
- Rustic Pear and Chestnut Tart with Hazelnut Crust
- Spiced Chocolate Pear Cobbler
Rosemary Honey Pear Galette
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Cakes and pies
- Diet: Vegetarian
This rosemary honey pear galette is an easy pear tart recipe, featuring an irresistible flaky crust and some juicy pears infused in a rosemary honey syrup. A subtle and elegant rustic pie to celebrate fall, and that you can also make year-round for any occasion you’d like.
Ingredients
For the crust:
- 1 ½ cup (190g) all-purpose flour
- ¼ teaspoon salt
- 3 Tablespoons (45g) granulated sugar
- ½ cup (115g) cold unsalted butter, diced
- ¼ cup (60 ml) ice water, plus more as needed
- 1 egg, beaten, for brushing
- 2 Tablespoons granulated sugar, for brushing
For the filling:
- 4–5 pears, peeled, cored and sliced
- ½ lemon, freshly squeezed
- 2 teaspoons fresh rosemary, chopped
- ⅓ cup (80 ml) Tablespoons honey
- ⅓ cup (80 ml) water
- 3 Tablespoons almond meal
Instructions
For the crust:
- In a medium bowl, whisk the flour, sugar and salt together. Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs. Add ice cold water, and gently knead the dough a few times in the bowl until it all comes together.
- Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for 30 minutes to 1 hour.
For the filling:
- Preheat the oven to 425°F (200°C), and line a large baking sheet with parchment paper. Set aside.
- For the syrup, add the honey, water and rosemary into a small saucepan over medium heat. Stir until the honey is dissolved and thickens, about 10-15 minutes.
- Slice the pears and drizzle with lemon juice to prevent them from turning brown (oxidization process) until ready to use.
- On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Trim the rim of the circle if needed, in order to make a clean cut. Transfer the dough to the prepared baking sheet, and spread the almond meal* onto the crust, leaving a 2 to 3-inch (5-7 cm) border all around. Display the pear slices on top, and gently brush the rosemary honey syrup** all over the pears.
- Gently fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust with the beaten egg, and sprinkle with sugar on top.
- Bake for about 35 minutes, or until the crust is golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy with a scoop of vanilla ice cream.
Notes
* Instead of almond meal, you can use ground walnuts or hazelnut meal, for a slightly different version. The use of ground nuts at the bottom of the crust helps to prevent the fruits from soaking through the dough.
** If there is any syrup leftovers, use it onto the pears after baking for an additional glaze and sweet touch.
Did you make this recipe?
Lastly, if you make this Rosemary Honey Pear Galette, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Shereen
I didn’t have almond meal, so I used crushed up walnuts. This was an easy, fun recipe to make. The rosemary honey sauce really added a wonderful layer of flavor. Loving these recipe’s Del!