Pear and Fig Galette
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You can’t go wrong with this crisp, tender Pear and Fig Galette, with homemade crust, sweet and tart Bartlett Pears and rich and gooey fig and orange spread.JUMP TO RECIPE
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I love making galettes. It’s like a fun freeform pie, and you don’t have to worry about making it look perfect. Its imperfection is its beauty.
Pears & Figs Spread- the perfect combo
While the possibilities are endless for a galette (you can do pretty much any fruit you like, or even go a savory route), I got REALLY excited over the idea of combining the orange fig spread I had lurking in my pantry with some deliciously sweet and tart Bartlett pears.
I purchased this Divina Orange Fig Spread a while back, not really knowing what to do with it, but knowing that I really, really wanted to find a great way to use it in a recipe. And one day, as the holidays continued to creep up, and I accepted that cookies aren’t really my forte, it hit me. I would use it in of my favorite kinds of desserts- a galette! And the perfect PEARing? Bartlett pears, of course!
Making the galette
To make the galette, you’ll start by making the crust. Once the crust is ready to go, spread the fig jam in the center, and add a layer of gorgeous sugared pears.
A quick fold-up of the dough, egg wash and a sprinkling of sugar for a bit of extra crunch- and in the oven!
In about an hour, you’ve got a flakey, tender, Pear and Fig Galette with the perfect balance of tart and sweet, crisp and gooey. It is truly a perfect PEAR (I’m also truly sorry about the puns, I can’t help myself).
This Pear and Fig Galette is a great holiday treat for friends and family! Serve it for a dinner party or date night, or just for when you want a really great dessert.
If you make my Pear and Fig Galette, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Pear and Fig Galette
- Food Processor
- parchment paper
- 1 1/2 cups all-purpose flour, plus more for rolling dough
- 1 tsp light brown sugar
- 1/2 tsp salt
- 1 stick cold butter, cut into 1/4" cubes
- 5-8 tbsp ice water
- 5 ripe Bartlett pears, thinly sliced
- 2 tbsp light brown sugar
- 1 tsp lemon juice
- 1 9 oz jar Orange Fig Spread*
- 1 egg beaten
- 1 tsp sugar
- Make your crust. In a medium bowl add the flour, brown sugar, salt and cold, cubed butter. Lightly toss with your fingers until all butter is well coated in flour, and transfer contents of the bowl to your food processor with the blade in place. Pulse 5-10 times until butter is well combined with dry ingredients, and coarse crumbs form. With the processor running, pulse in ice water, one tbsp at a time, until dough just comes together and forms large clumps. Remove dough and form into a flat, round disc around 6” in circumference. Refrigerate wrapped in plastic wrap or in a plastic food storage bag for one hour before rolling out/baking. 2. While your dough chills, slice your pears into thin slices (around 1/8") and place into a large mixing bowl. Toss with lemon juice and brown sugar and let sit until dough is ready to be rolled, around 45 minutes to 1 hour. 3. Preheat your oven to 375 degrees. On a floured board, roll your dough, turning clockwise as you go, until it is about 14” in circumference . It’s ok if edges are rough, we will be folding them over, and this is a rustic dessert. 4. To make a guide for where your fruit/filling will sit, lightly press a 9” pie pan (bottom side touching dough) into the center of the dough to create a line to follow. 5. Transfer your dough to a parchment lined baking sheet. Using the back of a spoon or spatula, spread all of the fig jam evenly over that circle shape. 6. Working from the outside in, arrange pear slices with your hands over the fig jam in a circular pattern, overlapping to fill in gaps, and careful to leave any accumulated juices behind in the bowl. 7. Once all fruit and jam is in place, fold your dough up over the filing and continue to fold, working around the filling to make sure all corners are overlapping and there are no gaps. 8. Brush your dough with beaten egg, and sprinkle crust evenly with 1 tsp granulated sugar. 9. Transfer baking sheet to the oven and bake at 375 degrees for 45-55 minutes, or until crust is golden brown and fruit filling is bubbly. Allow to cool completely before serving.
You could use any fig spread you like for this recipe, but I highly recommend Divina Orange Fig Spread.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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