41 Irresistible Spiced Pear and Almond Galette with Vanilla Ice Cream

There’s something magical about rustic desserts, don’t you think? My first taste of Spiced Pear and Almond Galette with Vanilla Bean Ice Cream happened during pastry school in Paris – one bite of that flaky crust and warmly spiced pears had me hooked for life. What I love most (besides how incredible it smells while baking) is how effortlessly elegant it looks while being ridiculously easy to make.

After years of baking professionally, this remains my go-to dessert when I want to impress without stress. The golden pastry hugs those juicy pears just right, and that scoop of melting vanilla ice cream? Absolute perfection. Trust me, your friends will think you spent hours in the kitchen when really, this beauty comes together faster than you’d believe.

Table of contents:

Why You’ll Love This Spiced Pear and Almond Galette with Vanilla Bean Ice Cream

Oh, where do I even begin? This galette is one of those rare desserts that checks all the boxes—it’s as forgiving as it is impressive. Here’s why it’s become my dessert-table superstar:

• Impossibly easy: No fancy tart pans or perfect edges needed! The free-form crust means rustic charm is built right in (and hides any “oops” folds beautifully).
• Party magic: Served warm from the oven with that melting vanilla bean ice cream, it turns any Tuesday into an occasion. I’ve lost count of how many dinner guests have begged for the recipe mid-bite.
• Flavor fireworks: Cinnamon and nutmeg make the pears sing, while almond flour adds this toasty depth that plays perfectly against the sweet ice cream. Hot + cold in one bite? Yes, please.
• Quick fix: From fridge to table in under an hour—even faster if you cheat like I sometimes do and use store-bought puff pastry (your secret’s safe with me).

Honestly? The hardest part is waiting for it to cool just enough so you don’t burn your tongue diving in.

Ingredients for Spiced Pear and Almond Galette with Vanilla Bean Ice Cream

Here’s the beautiful part – you probably have most of these ingredients already! This galette keeps things simple but mighty flavorful. Just grab:

For the galette:

• 2 firm-ripe pears (I love Bartlett or Anjou) – thinly sliced, about 1/4-inch thick
• 1/2 cup almond flour – packed lightly (this creates that dreamy nutty base)
• 1/4 cup granulated sugar – plus extra for sprinkling if you’re feeling fancy
• 1 teaspoon cinnamon – the good stuff, freshly ground if you can!
• 1/4 teaspoon nutmeg – just a whisper makes all the difference
• 1 sheet puff pastry – thawed but still cold (I keep mine in the fridge until the last minute)
• 1 large egg – beaten with 1 tsp water for that golden egg wash
• 1/4 cup sliced almonds – for that perfect crunch on top

For serving:

• 1 cup vanilla bean ice cream – homemade or your favorite brand (no judgment here!)

A quick tip from my pastry chef days – measure your almond flour by spooning it into the cup, then leveling it off. Packing it down too much can make the filling dense. And those pears? Slice them right before assembling to keep them from browning.

How to Make Spiced Pear and Almond Galette with Vanilla Bean Ice Cream

Okay friends, here’s where the magic happens! Don’t let the fancy French name fool you – this galette couldn’t be simpler to make. Just follow these easy steps, and you’ll have everyone thinking you trained at a Parisian patisserie.

Preparing the Filling

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab a medium bowl and whisk together your almond flour, sugar, cinnamon, and nutmeg. This is your flavor base – the combo smells like Christmas morning, I swear!

Now for the pears: slice them thin but not see-through (about 1/4-inch thick works perfect). Pro tip? Toss them with a squeeze of lemon juice if you’re prepping ahead – keeps them from turning brown while you work.

Assembling the Galette

Roll out your puff pastry on parchment paper (trust me, this makes cleanup a breeze). Sprinkle that almond mixture evenly over the center, leaving about 1½ inches bare around the edges – this is your folding zone!

Arrange the pear slices in overlapping circles or a pretty spiral – no wrong way here! Then comes the fun part: fold those bare edges up over the pears, pleating as you go. Don’t stress about perfection – the rustic look is what makes galettes so charming!

Brush the folded edges with your egg wash (this gives that gorgeous golden shine) and sprinkle generously with sliced almonds. A little extra sugar on top never hurt either…

Baking and Serving

Slide your masterpiece into the oven and bake for 25-30 minutes. You’ll know it’s done when the pastry puffs up gloriously and turns that perfect shade of golden brown, and the pears get all tender and jammy.

Here’s the hardest part: let it cool for 5-10 minutes before slicing. I know, I know – the smell will be torture! But trust me, this keeps the galette from falling apart when you cut it.

Serve warm with a generous scoop of vanilla bean ice cream melting over the top. Watch as your friends’ eyes roll back in pure dessert bliss!

Expert Tips for the Best Spiced Pear and Almond Galette

After years of making this galette (and maybe burning a few along the way), I’ve picked up some game-changing tricks:

• Keep it chill: Pop your assembled galette in the freezer for 10 minutes before baking – the cold pastry puffs up extra flaky!
• Pear perfection: Use pears that give slightly when pressed near the stem – too ripe and they’ll turn mushy.
• Almond distribution: Toss sliced almonds in a tiny bit of egg wash before sprinkling – they’ll stick perfectly without rolling off.
• No soggy bottoms: That almond flour layer? It’s not just for flavor – it soaks up pear juices like a dream.

Bonus tip: Brushing melted apricot jam on warm pears makes them glisten like a Paris bakery display!

Common Questions About Spiced Pear and Almond Galette

I get asked about this galette all the time—here are the burning questions that keep popping up in my kitchen and inbox:

Can I use store-bought puff pastry?

Absolutely! I keep frozen puff pastry in my freezer for emergency dessert situations (which happen more often than I’d like to admit). Just make sure to thaw it in the fridge overnight or at room temp for about 40 minutes—you want it pliable but still cold. My favorite brands are Dufour or Pepperidge Farm for their buttery layers.

Help! How do I prevent a soggy bottom?

Three words: almond flour barrier. That layer between the pastry and pears is your secret weapon—it absorbs excess juices like a dream. Also, don’t skip the egg wash on the folded edges; it creates a moisture seal. And if you’re extra paranoid like me, pop the baking sheet in the oven while it preheats—a hot surface gives the crust a head start on crisping up.

Can I swap the pears for other fruits?

Oh honey, yes! Apples work beautifully (just slice them thinner since they’re firmer). In summer, try peaches or nectarines—their acidity balances the almonds perfectly. Berries are trickier (so juicy!), but mix them with 1 tbsp cornstarch first. My wildcard? Sliced figs with a drizzle of honey—total showstopper!

How do I know when the galette is done baking?

Look for three signs: 1) The pastry should puff up and turn deep golden (no pale spots!), 2) The edges of pears will caramelize slightly, and 3) If you peek underneath with a spatula, the bottom should be crisp, not doughy. When in doubt? Give it 2 more minutes—better safe than sorry!

Can I make this ahead for a dinner party?

You bet! Assemble the galette up to 4 hours before baking—just keep it chilled. For next-level planning, freeze the unbaked galette wrapped tightly in plastic, then bake straight from frozen (add 5-7 extra minutes). Leftovers? Ha—good luck having any!

Serving Suggestions for Spiced Pear and Almond Galette

Oh, the possibilities! While this galette shines all on its own, here are my favorite ways to take it from delicious to “can I have seconds?”:

• Coffee’s best friend: Serve warm slices with strong espresso – the bitterness cuts through the sweetness perfectly.
• Drizzle drama: Warm caramel sauce or honey makes those pears glisten like jewels.
• Creamy dreams: Swap ice cream for bourbon-spiked whipped cream if you’re feeling fancy.
• Breakfast? Maybe… (I won’t tell!) Leftovers taste amazing with Greek yogurt.

Pro tip: Garnish with edible flowers for those “wow” Instagram moments! You can find inspiration for beautiful food presentations on Pinterest.

Storing and Reheating Spiced Pear and Almond Galette

Now, let’s talk about what to do with leftovers—though in my house, that’s usually just wishful thinking! This galette keeps surprisingly well if you manage to resist eating it all in one sitting (no judgment if you don’t). Here’s how to keep it tasting fresh:

Room Temperature Storage

Simply cover any remaining galette loosely with foil or pop it under a cake dome. It’ll stay perfect at room temp for about 2 days—the almond flour helps maintain that ideal texture. The ice cream, of course, needs to go back in the freezer immediately (we’re not making pear soup here!).

Freezing for Later

This is my secret weapon for impromptu dessert emergencies! Let the baked galette cool completely, then wrap it tightly in plastic followed by foil. Frozen properly, it keeps for up to 3 months. When the craving hits, just reheat it straight from frozen—no thawing needed.

Reheating Like a Pro

To bring back that just-baked magic, preheat your oven to 350°F (175°C). Place slices (or the whole galette) on a baking sheet and warm for about 8-10 minutes if thawed, or 15-18 minutes straight from frozen. You want the pastry crisp and the center warmed through—listen for that satisfying crunch when you cut into it!

Quick warning: Microwaving turns the pastry rubbery—trust me, I learned that the hard way during a late-night snack attack. The oven’s worth the wait!

Nutritional Information for Spiced Pear and Almond Galette

Now, I’m no nutritionist, but I know we all like to keep an eye on what we’re eating (especially when dessert’s involved!). These numbers are estimates—your actual counts might vary slightly based on pear size or specific brands. But here’s the general picture per serving (about 1/6th of the galette):

• Calories: About 320 – not bad for something this decadent!
• Fat: 16g (mostly the good kind from almonds and butter)
• Sugar: 18g (mostly natural from the pears)
• Fiber: 3g – hey, fruit counts!
• Protein: 5g (thank you, almond flour!)

And that scoop of vanilla bean ice cream? Add roughly another 150 calories—but totally worth it in my book. Remember, life’s too short to skip the good stuff!

There you have it—my all-time favorite dessert that never fails to impress! Give this Spiced Pear and Almond Galette a try, and don’t forget to tag me when you do. I’d love to hear how yours turns out. Now go grab those pears and let the baking magic begin!

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