Rustic Cranberry Pear Galette
Indulge in the comforting, rustic charm of this Cranberry Pear Galette, a perfect blend of seasonal flavors and effortless sophistication. With a flaky, buttery homemade crust encasing a juicy medley of ripe pears and tart cranberries, this dessert strikes the ideal balance between sweet and tangy. Warm notes of cinnamon and vanilla elevate the filling, while a sprinkle of turbinado sugar adds a delightful crunch to the golden-brown crust. Ready in just over an hour, this freeform galette is simpler than a pie but just as impressive, making it an ideal centerpiece for holiday gatherings or cozy evenings. Serve it warm with a scoop of vanilla ice cream or whipped cream for an irresistible treat that celebrates the best of fall and winter baking.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 30 grams granulated sugar
- 120 grams unsalted butter, cold and cubed
- 3 tablespoons ice water
- 3 ripe pears, peeled, cored, and sliced
- 120 grams fresh cranberries
- 50 grams light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon milk or cream (for brushing)
- 1 tablespoon turbinado sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, combine the flour and sugar.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium bowl, toss the sliced pears and cranberries with brown sugar, cornstarch, cinnamon, and vanilla extract until evenly coated.
On a lightly floured surface, roll out the chilled dough into a rough circle, approximately 12 inches (30 cm) in diameter. Transfer the dough to the prepared baking sheet.
Pile the pear and cranberry mixture into the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Gently fold the edges of the dough over the filling, overlapping slightly as you go. The center of the filling will remain exposed.
Brush the edges of the dough with milk or cream. If desired, sprinkle turbinado sugar over the crust for added texture and sweetness.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the galette to cool for at least 10 minutes before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 333.6 g | 121% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 140.8 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 175 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 929 mg | 20% | |
*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.
