Spiced Pear and Cranberry Galette
This Spiced Pear and Cranberry Galette is a rustic, freeform tart featuring buttery, flaky crust wrapped around tender pears and tart cranberries infused with warm seasonal spices. Simple to make and beautifully festive, it’s perfect for cozy fall evenings, Thanksgiving dessert tables, or holiday gatherings.Serve it warm with a scoop of vanilla ice cream for a comforting treat that tastes as good as it looks.
Ingredients
For the crust (if homemade):
- 1 ¼ cups All-purpose flour
- ½ cup 1 stick – Unsalted butter, cold and cubed
- ¼ tsp Salt
- 2-4 tbsp Ice water
- You may also use a store-bought 9-inch pie crust or puff pastry.
For the filling:
- 2 large Pears peeled, cored, and thinly sliced
- ¾ cup Fresh or frozen cranberries
- ⅓ cup Brown sugar packed
- 1 tbsp Lemon juice
- 1 tsp Lemon zest
- 1 ½ tbsp Cornstarch
- 1 tsp Ground cinnamon
- ¼ tsp Ground ginger
- ⅛ tsp Nutmeg
- ⅛ tsp Allspice
- ½ tsp Vanilla extract optional
For finishing:
- 1 Egg beaten (for egg wash)
- 1 tbsp Coarse sugar for sprinkling
Instructions
Prepare the Dough
- If you're making your own pie crust, do this first and let it chill for at least an hour. A cold dough helps create that signature flakiness.
Make the Filling
- In a large bowl, gently toss sliced pears and cranberries with brown sugar, spices, lemon juice, zest, and cornstarch. Let the mixture sit while you prepare the crust—this helps the flavors meld.
Roll Out the Dough
- On a lightly floured surface, roll the dough into a 12-inch circle. Don’t worry if it’s not perfect—this is a rustic dessert.
Assemble the Galette
- Transfer the dough to a parchment-lined baking sheet. Spoon the fruit filling into the center, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the filling, pleating as you go.
Finish and Bake
- Brush the crust with egg wash and sprinkle with coarse sugar for a golden, sparkling finish. Bake at 400°F (200°C) for 35–40 minutes, or until the crust is deeply golden and the fruit is bubbling.
Cool and Serve
- Let the galette cool slightly before slicing. Serve warm, preferably with vanilla ice cream or freshly whipped cream.