Pear and Browned Butter Salted Caramel Galette

Pear & Browned Butter Salted Caramel Galette

This Pear & Brown Butter Caramel Galette is the kind of dessert that was made for cosy Sunday roasts with friends. It’s comforting, not too heavy and brimming with rustic charm that lends to its just-got-of-bed-but-still-looking-great beauty.

This dessert can be made in advance but it’s also an easy one to get friends involved with and is endlessly customisable. There will always be a place for laborious pies and tarts, but I believe there’s an even bigger place for easy-to-assemble puddings that leave you with more time in friends company.

Pre-made ready-rolled shortcrust pastry is used in this recipe which means that this easy dessert requires skills in “assemblage” more than baking. You could use puff pastry instead of shortcrust if you want something that feels a bit lighter and more like a Tarte Tatin. I like shortcrust pastry here because it feels more like a heartier pudding that stands up to pears and custard well.

Pear and caramel is a dreamy Autumnal pairing which is made even better by the use of browned butter to make the caramel. Browned butter is the process of cooking butter a little past the melting point which results in the browning of the milk solids. This caramelisation process results in a toasty, nutty flavour which adds complexity to any dishes, sweet and savoury alike. This recipe yields more caramel than you need for the galette itself, however I think it is always worth making a little more of these types of components as they can be used in so many other ways. Drizzle the leftover caramel over your breakfast porridge, pancakes, dip slices of apple into it or mix it into popcorn. If you good quality shop-want to simplify this recipe even further then you could use a good quality shop-bought salted caramel sauce.

Feel free to experiment with the choice of fruit also, apples would work well or any stone fruit. It isn’t necessary to fan the pears out into a pleasing shape either – I think it looks just as gorgeous with randomly arranged slices of fruit plonked on top of the pastry.

Pear & Browned Butter Salted Caramel Galette

5 from 2 votes
Course: DessertCuisine: BritishDifficulty: Easy


Prep time


Caramel making






  • Browned Butter Salted Caramel
  • 55 g butter

  • 200 g sugar

  • 120 ml heavy cream

  • 1 tsp salt

  • Galette
  • 4-5 small slightly firm, sweet pears such as red pears

  • 375 pack pack ready-rolled shortcrust pastry

  • 2 tbsp browned butter salted caramel sauce

  • 1/4 tsp ground cinnamon

  • 1 egg, beaten

  • 1 tbsp Demerara sugar

  • Crème fraîche, ice cream, custard of thick cream to serve


  • Browned Butter Salted Caramel Sauce
  • Brown the butter by placing it in a skillet or non-stick pan and cooking over a medium heat until it stops foaming and it turns a deep golden brown colour. Swirl the pan as the butter is melting to distribute the heat evenly. Once you begin to smell a toasty, nutty aroma, remove the pan from the heat and pour into a bowl, leaving as much as the milk solid sediment at the bottom of the pan.
  • Heat the sugar in a clean, deep pan over a medium heat. As the sugar starts to melt it will look grainy- a bit like sand. Stir occasionally with a rubber spatula. When the sugar is completely molten and deep tan in colour, pour the cream in very slowly. It will splutter and bubble so be careful. Whisk till smooth and the cream has fully incorporated then remove from the heat. Whisk in the browned butter and salt and allow to cool full before pouring into a jar.
  • Galette
  • Heat the oven to  180°C and remove the pastry from the fridge to allow it to get to room temperature.
  • Slice the pears in half, remove core and then make thin slices, leaving around half an inch at the stem end.
  • Unroll the shortcrust pastry, keeping it on the parchment paper. If the pastry is circle shaped then great, leave it as it is. If it is rectangular then slice a strip off to make it a square.
  • Drizzle around a tablespoon of the browned butter caramel sauce onto the pastry, leaving an inch border.
  • Fan the pears out and place them on top of the caramel sauce until the area is covered but a border remains. Drizzle a tablespoon of caramel sauce over the pears, along with the ground cinnamon.
  • Fold over the crust to enclose the pears. Brush the crust with beaten egg and sprinkle over the sugar.
  • Bake for around 35 minutes or until the pastry is golden and the pears look softened and browned.
  • Remove from the oven and drizzle and serve with crème fraîche, ice cream, custard of thick cream and an extra drizzle of caramel sauce if you wish. Best served warm.

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