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Spiced Cranberry and Pear Galette

This simple but stunning spiced cranberry and pear galette takes classic winter flavors and wraps them up in a buttery, flaky crust! Sweet sliced pears lay on a bed of tart, spiced homemade cranberry sauce, topped with toasted nuts and enveloped by a warm & cozy pie crust.
Prep Time10 minutes
Cook Time35 minutes
Inactive Time30 minutes
Total Time1 hour 15 minutes
Servings: 6 servings
Author: Abigail Bingham

Ingredients

For the dough:

  • 1 ¼ cups flour
  • 1 ½ tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter cold cubed
  • 4 tablespoon ice cold water
  • 1 egg for egg wash

For the fillings:

  • 2 cups fresh cranberries
  • ⅔ cup water
  • ⅔ cup granulated sugar
  • ⅙ cup brown sugar
  • 1 tablespoon orange juice optional
  • 1 tablespoon cinnamon
  • 1 teaspoon cardamom
  • 3-4 large pears
  • 1 handful extra cranberries to top
  • ¼ cup sliced almonds to top
  • ⅛ cup chopped walnuts to top

Instructions

For the dough:

  • Add the flour, sugar, and salt to a food processor. Add the butter a few cubes at a time, pulsing until combined after each handful.
  • When the butter is fully combined, add in your water 1 tablespoon at a time, pulsing until the dough forms into a rough ball.
  • Remove the dough from the food processor and move to a floured surface. Knead the dough slightly and form it into a disc.
  • Wrap disc in plastic wrap or seal in a container and chill in the fridge for at least 30 minutes.

For the cranberry sauce:

  • While dough chills, add water and sugars to a pot and heat on medium-high heat until sugars dissolve.
  • Reduce heat to medium, add cranberries, and let most of them burst in the water while heating.
  • Add cinnamon, cardamom, and optional orange juice, and simmer the mixture for about 15 minutes, until thickened slightly.
  • Let cranberry sauce cool before using - it will thicken even more as it sets.

For assembly:

  • Preheat the oven to 350ºF and prepare a baking sheet with parchment paper.
  • Roll out the dough on a floured surface until it's shaped into a large circle or rectangle. Move the dough to the baking sheet.
  • Spread the cooled cranberry sauce over the dough, leaving a border of a few inches clean for folding.
  • Cut the pears into thin slices and fan them out over the cranberry sauce. Fold the edges of the dough over the toppings to form a crust, creasing the dough every few inches.
  • In a small bowl, whisk one egg with 1 tablespoon of water and brush the egg wash over the crust evenly. Sprinkle with cane sugar if desired, then top with nuts.
  • Bake for about 35 minutes, or until crust is golden brown and baked through.

Notes

  • A drizzle goes a long way. Maple syrup, honey, maybe even a bit of icing... add whatever bit of extra sweetness your heart desires.
  • Add some citrus. If you're feeling extra fruity, add some orange juice and zest to the cranberry sauce for a bit of bright flavor!
  • Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
  • Double the dough. This recipe is scaled down to make just one crust - if you double the ingredients for the dough, you'll get a top and a bottom layer that you can use to make two galettes, or you can freeze the second portion for up to three months!