Pear Cranberry Galette
Indulge in the rustic charm of a homemade Pear Cranberry Galette, a dessert that perfectly balances the sweetness of ripe pears with the tart vibrancy of cranberries. Nestled in a flaky, buttery crust, this galette combines warm spices like cinnamon and nutmeg with a hint of vanilla for a cozy, elegant flavor profile. With its free-form shape, golden crust, and glistening coarse sugar finish, this stunning dessert is as visually appealing as it is delicious. Quick to prepare and ready in under 90 minutes, it’s the perfect treat for seasonal gatherings or a weeknight indulgence. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly irresistible, crowd-pleasing finale.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, cold and cubed
- 4 tablespoons Ice water
- 3 medium Pears, ripe but firm, cored and thinly sliced
- 0.5 cups Fresh or frozen cranberries
- 0.25 cups Brown sugar
- 1 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Vanilla extract
- 1 large Egg, beaten (for egg wash)
- 1 tablespoons Coarse sugar (for sprinkling)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. Avoid adding too much water.
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sliced pears, cranberries, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and vanilla extract. Toss until evenly coated.
Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer the dough to the prepared baking sheet.
Arrange the pear and cranberry mixture in the center of the dough, leaving about a 2-inch border around the edges.
Fold the edges of the dough up and over the filling, pleating as needed to enclose the fruit. Leave the center exposed.
Brush the folded edges of the dough with the beaten egg and sprinkle with coarse sugar for extra crunch and sweetness.
Bake the galette in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the galette to cool slightly before slicing and serving. Enjoy warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 25.9 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
