Pear Cranberry Galette Recipe

Name: Pear Cranberry Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dessert galette pastry (1/2 recipe); ⅔ cup dried cranberries; 2 pounds pears, ripe but not too soft, peeled, cored and sliced (about 8 to 12 wedges per pear, depending on the size; if the pears are very large, cut the slices into 2 pieces at the middle); 1 tablespoon fresh lemon juice; 2 tablespoons mild honey, like clover; 1/2 teaspoon cinnamon; 1 teaspoon vanilla; 1/4 cup (25 grams) almond flour; 1 egg beaten with 1 teaspoon milk, for egg wash; 1 tablespoon raw brown sugar

Servings: persons

1 dessert galette pastry (1/2 recipe)
⅔ cup dried cranberries
2 pounds pears, ripe but not too soft, peeled, cored and sliced (about 8 to 12 wedges per pear, depending on the size; if the pears are very large, cut the slices into 2 pieces at the middle)
1 tablespoon fresh lemon juice
2 tablespoons mild honey, like clover
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup (25 grams) almond flour
1 egg beaten with 1 teaspoon milk, for egg wash
1 tablespoon raw brown sugar

1
Remove the pastry from the freezer and place it on a baking sheet lined with parchment.
2
Leave to thaw while you prepare the fruit, but dont keep it out of the freezer for too long.
3
Its easiest to handle if its cold and will thaw quickly.
4
You just want it soft enough so that you can manipulate it.
5
Soak the cranberries for 5 minutes in hot water.
6
Drain and dry on paper towels.
7
Toss the sliced pears with the lemon juice in a large bowl, then add the dried cranberries, honey, cinnamon and vanilla and gently toss together.
8
Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around.
9
Place the fruit on top.
10
Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter.
11
Place in the freezer on the baking sheet for 45 minutes to an hour.
12
This helps the galette maintain its shape.
13
Meanwhile, preheat the oven to 350 degrees.
14
Remove the galette from the freezer.
15
Brush the exposed edge of the pastry with the egg wash. Sprinkle the sugar over the fruit and the crust.
16
Place in the oven and bake 50 to 60 minutes, until the fruit is bubbly and the juice is running out and caramelizing on the parchment.
17
Remove from the oven and allow to cool for at least 15 minutes.
18
Serve hot, warm or at room temperature.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 dessert galette pastry (1/2 recipe), ⅔ cup dried cranberries, 2 pounds pears, ripe but not too soft, peeled, cored and sliced (about 8 to 12 wedges per pear, depending on the size; if the pears are very large, cut the slices into 2 pieces at the middle), 1 tablespoon fresh lemon juice, and more.

Yes, Pear Cranberry Galette falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Cranberry Galette

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