Fall Desserts

Honey Pear Ginger Galette | Bjorn Bites & Booze-banner
Dessert, Recipes

Honey Pear & Ginger Galette

Honey Pear Ginger Galette | Bjorn Bites & Booze

Honey Pear & Ginger Galette

This dessert was grilled on the Big Green Egg over red hot Jealous Devil Charcoal. This is one of those desserts you make over and over again! My happy taste testers have said that this is one of my best desserts I've made. Flaky puffy crust, sweet cream filling, topped with fall's harvest of sweet pears dripping with raw honey and tangy lemon juice. Grilled to perfection with the most amazing golden brown crust. Finished off with fresh lemon zest and powdered sugar. My taste testers were begging for another piece!
Prep Time 45 mins
Cook Time 20 mins
Course Dessert
Servings 6 people


  • 2 sheets puff pastry, thawed


  • 8 oz cream cheese, softened, room temperature
  • ¼ cup turbinado sugar
  • 1 tsp ginger powder
  • 1 tsp vanilla extract
  • 4 Bartlett pears, sliced into ¼" slices
  • 2 tbsp raw honey
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp powdered sugar
  • 1 egg, beaten
  • 1 tbsp turbinado sugar


Prepare Grill

  • Place pizza stone on grill, heat to 400°F

Make Cream Cheese Filling

  • Place cream cheese in bowl, add turbinado sugar, ginger powder, and vanilla. Stir until smooth

Prepare Pears

  • Add sliced pears into shallow bowl. Add raw honey, and lemon juice. Very gently, fold pears, careful not to break, with honey/lemon juice mixture

Prepare crust

  • Place thawed crust on floured surface. Stack one sheet on top of the other. Fold in half. Roll out to compress, then fold in half again in the opposite direction. Roll out until you have a nice even dough. Roughly cut out into a rustic circle.

Place Galette together

  • Place dough on some parchment paper. Spread cream cheese filling on top of puff pastry dough, leaving a 1-2" border.
  • Arrange pear slices in a concentric circle, slightly overlapping.
  • Fold edges of dough over filling and pears. Brush edges of dough with beaten egg. Sprinkle with turbinado sugar over dough.
  • Place galette with parchment paper on top of pizza stone. Bake until golden brown, about 20-25 minutes.
  • Let stand until cooled to room temperature. Sprinkle with lemon zest, and powdered sugar. Serve and enjoy!
Keyword Dessert recipes, Galette, Grilled Desserts, Pear Desserts, Pear recipes
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Boozy Pear Frangipane Tarte | Wild West Viking
Dessert, Recipes

Boozy Pear Frangipane Tarte

Boozy Pear Frangipane Tarte | Wild West Viking

Boozy Pear Frangipane Tarte

A perfect fall dessert and an impressive addition to your Thanksgiving dessert table! This French classic dessert has a little boozy twist with an extra shot (or two) of dark rum). The Frangipane comes from the sweet and smooth almond-flavored pastry cream. The tart is topped with fresh slices of pear, with a little apricot-rum glaze. Top the tart with toasted almonds and a little sprinkle of powdered sugar and Enjoy!
Prep Time 45 mins
Cook Time 55 mins
Course Dessert
Servings 8 servings


  • 1 sweet tart crust
  • ½ cup unsalted butter, room temperature
  • 1 cup powdered sugar (plus more for serving)
  • 1 cup almond flour
  • 2 tbsp all-purpose flour
  • ¼ tsp kosher salt
  • 2 large eggs, room temperature
  • 1 vanilla bean, seeded
  • 2 tbsp dark rum, divided
  • 1 tsp almond extract
  • 3 firm pears (Bartlett works best)
  • ½ lemon, juiced
  • 1 tbsp sliced almonds, toasted½


Make Frangipane (Almond Cream filling)

  • Cream the softened butter in a large bowl, and add powdered sugar until the mixture is well combined, and resembles a coarse meal
  • Add almond flour, all-purpose flour, salt and mix well.
  • Add eggs one at a time, and mix well after each addition.
  • Add vanilla bean (scraped), almond extract and 1 tbsp of the dark rum
  • Mix well until cream is smooth. (You can keep this refrigerated for up to 5 days)


  • Preheat oven to 375F.
  • Melt apricot jam with 1 tbsp dark rum, and mix until liquefied.
  • Apply jam to base of cooled pastry shell to prevent soggy bottom.
  • Fill tart crust with almond cream, smoothing out to the edges, and refrigerate for at least 30 minutes to set.
  • Peel pears, cut each lengthwise, scoop out cores, and cut each half crosswise into ⅛ inch slices. Keep the slices together so you can make a "fan". Squeeze a little lemon juice on top of the pear fans to prevent browning.
  • Remove tart crust from refrigerator. Gently take each pear half and "fan" it out on the tart crust, making sure to fan out toward the stem/top side. Slide your knufe under the pear half and fan it out over the almond filling, arranging it so the pear fans out to the center.
  • Bake tart at 375°F until golden brown or filling comes out clean. About 50 minutes.
  • Let the tart cool on a wire rack.
  • Brush pears with the leftover apricot/rum mixture. Once tart is cool, unmold the tart.
  • Sprinkle some of the toasted almonds over the tart, with a little powdered sugar, and ENJOY!
Keyword Fall Desserts, Frangipane, Pear and Almond Tarte, Pear Desserts, Pear Frangipane Tarte, Thanksgiving Desserts
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