Easy Salted Caramel Pear Galette

This delicious dessert might have a fancy name, but it calls for just 6 ingredients, and it’s impressive to boot! MORE+ LESS-

By Betty Crocker Kitchens

Updated August 31, 2017

Make with

Gold Medal Flour

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

cups peeled, sliced Anjou or Bosc pears (3 medium)

1/3

cup salted caramel sauce

tablespoons Gold Medal™ all-purpose flour

teaspoon milk

teaspoon sugar

Vanilla ice cream and additional salted caramel sauce, if desired

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1

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.
2

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.
3

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.
4

Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.

Galette is French for a free-form tart. It can have savory or sweet filling.
Pears ripen best at room temperature. Once ripe, pears can be stored in the refrigerator for up to 1 month.