3 Ingredient Caramel Pear Galette Recipes

EASY SALTED CARAMEL PEAR GALETTE

Easy Salted Caramel Pear Galette image

This delicious dessert might have a fancy name, but it calls for just 6 ingredients, and it's impressive to boot!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 cups peeled, sliced Anjou or Bosc pears (3 medium)
1/3 cup salted caramel sauce
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon milk
1 teaspoon sugar
Vanilla ice cream and additional salted caramel sauce, if desired

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. Remove pie crust from pouch; unroll and place in pan.
In large bowl, mix pears, 1/3 cup caramel sauce, and the flour until well coated. Spread mixture in center of crust, leaving 2-inch border. Fold edge of crust up over filling, pleating crust as necessary. Brush edge of crust with milk; sprinkle with sugar.
Bake 38 to 43 minutes or until crust is deep golden brown and pears are just tender. (If pears begin to brown too quickly, cover pears loosely with foil.) Cool 15 minutes.
Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.

Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 30 g, TransFat 0 g

3-INGREDIENT CARAMEL-PEAR GALETTE

3-Ingredient Caramel-Pear Galette image

Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.

Provided by Dawn Perry

Categories 3-Ingredient Recipes Dessert Pie Pear Butterscotch/Caramel Fall Bake

Yield Serves 8

Number Of Ingredients 4

Ingredients

1 sheet prepared boxed pie crust (not in a tin), thawed if frozen
3 firm-ripe pears, preferably Anjou or Bartlett (about 1 1/2 pounds), thinly sliced crosswise, seeds cut out with a small round cutter or paring knife
Pinch of kosher salt
1/2 cup plus 1 tablespoon caramel sauce, divided

Steps:

Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.

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