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Cranberry Pear Galette

Cranberry pear galette pairs tender pears and tart cranberries in a flaky, golden-brown pastry crust. The fruit filling bubbles as it bakes, and the free-form shape makes this rustic dessert simple to assemble.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling and cooling 1 hour 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 1.25 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter cold, cut into 1/2-inch pieces
  • 0.25 cup water ice
For the filling
  • 3 pears medium, firm-ripe, peeled, cored, and cut into 1/4-inch slices
  • 1.5 cups cranberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp ground cinnamon
For the egg wash
  • 1 egg large
  • 1 tbsp water
  • 1 tbsp coarse sugar

Equipment

  • 1 rimmed baking sheet

Method
 

Make the pastry
  1. Whisk the flour, granulated sugar, and salt together in a medium bowl.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces.
  3. Sprinkle the ice water over the flour mixture and toss until the dough holds together when squeezed.
  4. Shape the dough into a disk, wrap it, and refrigerate for at least 1 hour.
Make the filling
  1. Toss the pears, cranberries, granulated sugar, cornstarch, lemon juice, and cinnamon in a large bowl until evenly coated.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Roll the chilled dough on a lightly floured surface into a 13-inch round, then transfer it to the prepared baking sheet.
  4. Mound the filling in the center, leaving a 2-inch border, then fold the dough edge over the filling, pleating as needed.
  5. Beat the egg with the water in a small bowl, brush it over the exposed dough, and sprinkle the crust with coarse sugar.
  6. Bake for 40 to 50 minutes, until the crust is golden brown and the filling is bubbling and the pears are tender.
  7. Cool the galette on the baking sheet for 20 minutes before serving.

Notes

Keep the butter cold for a flaky pastry crust. Store covered in the refrigerator for up to 3 days; freezer-friendly. For a dairy-free option, use dairy-free butter in place of the unsalted butter.