Brown Butter Cardamom Pear Galette with Candied Pistachio Streusel

This brown butter pear galette marries a rich, nutty crust with tender pear slices tossed in warm cardamom and sugar. A crisp, free-form tart comes together in minimal steps, making it perfect for a cozy gathering or festive dessert.

Generously sprinkled with candied pistachio streusel, each bite offers a delightful contrast of textures—from flaky pastry to crunchy nutty topping. You’ll love how the brown butter infuses the dough with deep, caramelized flavor that complements the juicy pears.

With simple pantry ingredients and just one pan, this show-stopping galette is easier than a pie but every bit as impressive.

Brown Butter Cardamom Pear Galette with Candied Pistachio Streusel

Serves: 8 Prep Time: 30 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 360 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE DOUGH

• 1½ cups (190g) all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, cubed and cold
• ¼ cup (60ml) brown butter, cooled
• 2–4 tablespoons ice water

FOR THE FILLING

• 3 large ripe pears, peeled, cored, and thinly sliced
• 2 tablespoons granulated sugar
• ½ teaspoon ground cardamom
• 1 tablespoon all-purpose flour
• 1 teaspoon lemon juice

FOR THE CANDIED PISTACHIO STREUSEL

• ½ cup (60g) pistachios, roughly chopped
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter
• Pinch of salt

Instructions

1. Brown the butter in a small saucepan over medium heat, swirling until amber flecks form and a nutty aroma appears. Strain into a heatproof bowl and let cool.
2. Preheat oven to 350°F. On a baking sheet, toss pistachios with sugar, butter, and salt. Spread in a single layer and bake until sugar melts and nuts become glossy, about 6–8 minutes. Let cool and break into streusel pieces.
3. In a large bowl, whisk together flour, sugar, and salt. Add cubed butter and cooled brown butter. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
4. Drizzle ice water, 1 tablespoon at a time, and mix just until dough holds when pinched. Gather into a disk, wrap in plastic, and chill at least 30 minutes.
5. On a lightly floured surface, roll dough into a 12-inch circle about ¼-inch thick. Transfer to a parchment-lined baking sheet.
6. In a bowl, gently toss pear slices with sugar, cardamom, flour, and lemon juice. Pile the pear mixture into the center of the dough, leaving a 2-inch border.
7. Fold the dough edges over the pears in pleats, pressing gently to seal. Sprinkle candied pistachio streusel over the fruit and crust.
8. Brush the crust with a light egg wash if desired. Bake at 375°F until the crust is deep golden and juices bubble, about 40–45 minutes.
9. Allow the galette to cool on the baking sheet for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

Note: Store leftovers covered at room temperature for up to 2 days or freeze slices for longer storage.

Make the dough and streusel up to a day ahead to save time on baking day. Keep the dough chilled and the streusel in an airtight container.

• If pears aren’t in season, swap for thinly sliced apples or stone fruits like peaches.
• For extra shine, brush the baked galette with warmed honey or apricot jam.
• Overripe pears can become mushy—choose firm-ripe fruit for the best texture.

Store leftovers covered at room temperature for up to 2 days or freeze individual slices, then rewarm on a baking sheet at 300°F until crisp.