Autumn's Embrace: Spiced Pear and Blackberry Galette with a Brown Butter Pecan Crust
The old pear tree in the orchard is always the last to give up its bounty. This year, as I was carefully plucking the final, slightly knobby Bartletts, I noticed the wild blackberry bushes clinging to the fence line were still heavy with fruit. The air, still warm from summer's lingering touch, carried the sharp, earthy scent of damp soil and ripe berries. It was then, amidst the gentle tug of pears from their branches and the prickle of blackberry thorns against my skin, that this galette was born. The idea of uniting these late-season treasures, cradled in a rich, nutty crust, felt like the perfect way to capture the essence of this fleeting moment.
Why You’ll Love This Recipe
This isn’t your average fruit dessert. The brown butter pecan crust adds a layer of warmth and complexity that perfectly complements the sweet, spiced pears and the tartness of the blackberries. It’s surprisingly easy to make, rustic in its charm, and endlessly adaptable. Plus, it's a showstopper! The warm spices mingled with the nutty crust and juicy fruit are a perfect cozy treat. And did I mention it's naturally gluten-free friendly if you use gluten-free flour?
Ingredients
For the Brown Butter Pecan Crust:
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ½ cup finely ground pecans
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 4-6 tablespoons ice water
For the Filling:
- 4 medium pears, such as Bartletts or Anjou, peeled, cored, and sliced
- 1 cup fresh blackberries
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons cold butter, cut into small pieces
For the Egg Wash & Finish:
- 1 large egg, beaten
- 1 tablespoon milk or cream
- Turbinado sugar, for sprinkling
Step-by-Step Instructions
- Make the Crust: In a large bowl, whisk together the flour, ground pecans, and salt.
Slowly pour the browned butter into the flour mixture, mixing with a pastry blender or your fingertips until the mixture resembles coarse crumbs. The key here is to evenly distribute the butter without overworking the dough.
Add the ice water, one tablespoon at a time, mixing until the dough just comes together. It should be moist but not sticky. Think of it like the texture of well-kneaded bread dough - smooth and pliable, yet firm.
Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes (or up to 2 hours). This chilling period is crucial for preventing the butter from melting too quickly during baking, resulting in a flaky crust.
Prepare the Filling: In a large bowl, gently toss together the sliced pears, blackberries, sugar, cornstarch, cinnamon, ginger, nutmeg, and lemon juice. The spices should evenly coat the fruit slices.
Assemble the Galette: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
Arrange the fruit filling in the center of the dough, leaving a 2-inch border. Dot the fruit with the cold butter pieces.
Gently fold the edges of the dough over the fruit, pleating as you go. The folds don't need to be perfect; their rustic imperfection is part of the galette's charm.
Bake: In a small bowl, whisk together the egg and milk or cream for the egg wash. Brush the crust with the egg wash and sprinkle generously with turbinado sugar.
Bake for 45-55 minutes, or until the crust is a deep golden brown and the filling is bubbly and heated through. Keep a close eye on it toward the end to prevent the crust from burning.
Serving Suggestions
Serve the galette warm with a dollop of homemade vanilla bean ice cream, a drizzle of maple syrup infused with rosemary from the garden, or a generous spoonful of crème fraîche. For a truly autumnal experience, pair it with a warm mug of spiced apple cider. This galette also makes a delightful addition to a brunch spread alongside a selection of cheeses and crusty bread. Consider topping with whipped cream flavored with bourbon.
A Moment to Savor
As the last pears are harvested and the days grow shorter, I hope this galette brings a bit of warmth and joy to your kitchen. Each bite is a reminder of the season's gifts, a celebration of simple ingredients transformed into something truly special. It’s a recipe that invites experimentation; feel free to substitute the blackberries with raspberries or cranberries, or add a touch of cardamom to the crust. However you make it, I encourage you to slow down, savor the process, and share the fruits of your labor with those you love.
Let me know in the comments what other fruits you're using in your fall baking!