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Spiced Pear and Cranberry Galette

This rustic tart features juicy pears and vibrant cranberries nestled in a flaky crust, evoking warmth and nostalgia.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Baked Goods
Calories: 240
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups All-purpose flour
  • 1/2 cup Unsalted butter, cold and cubed
  • 1/4 tsp Salt
  • 2-4 tbsp Ice water Add gradually until dough comes together
  • 1 9-inch Store-bought pie crust or puff pastry (optional) For convenience
For the filling
  • 2 large Pears (peeled, cored, and thinly sliced)
  • 3/4 cup Fresh or frozen cranberries
  • 1/3 cup Brown sugar (packed)
  • 1 tbsp Lemon juice
  • 1 tsp Lemon zest
  • 1 1/2 tbsp Cornstarch
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground ginger
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/2 tsp Vanilla extract (optional)
  • 1 large Egg (beaten for egg wash)
  • 1 tbsp Coarse sugar (for sprinkling)

Method
 

Prepare the Dough
  1. Combine the all-purpose flour and salt in a mixing bowl. Cut the cold, cubed butter into the flour until the mixture resembles coarse crumbs.
  2. Gradually add ice water, about a tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Make the Filling
  1. Peel, core, and slice the pears. In a large bowl, combine the sliced pears with cranberries, brown sugar, lemon juice, and lemon zest.
  2. Sprinkle in the cornstarch and spices: cinnamon, ginger, nutmeg, and allspice, mixing well.
Roll Out the Dough
  1. Roll the chilled dough out on a lightly floured surface into a rough circle, about 12 inches in diameter, aiming for about 1/8-inch thickness.
Assemble the Galette
  1. Transfer the rolled-out dough onto a parchment-lined baking sheet. Spoon the spiced pear and cranberry filling into the center, leaving a generous border.
  2. Fold the edges of the dough over the filling, pleating it to create a rustic border.
Finish and Bake
  1. Brush the edges of the dough with beaten egg and sprinkle coarse sugar on top.
  2. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes until the crust is golden and the filling is bubbling.
Cool and Serve
  1. Allow the galette to cool slightly before slicing and serve it warm.

Notes

Serve with vanilla ice cream or whipped cream. Leftover galette can be stored at room temperature for up to two days or frozen for longer storage.