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Irresistible Pear and Cranberry Galette

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A rustic and easy-to-make fall dessert featuring a flaky buttery crust filled with sweet pears and tart cranberries, perfect for cozy gatherings.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cut into small cubes
  • 3 to 5 tablespoons (45 to 75 ml) ice water, chilled
  • 2 medium ripe but firm pears (Bosc or Anjou), peeled, cored, and sliced
  • 1 cup (100 g) fresh cranberries, washed and drained
  • 1/3 cup (65 g) granulated sugar (for filling)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon all-purpose flour (for dusting filling)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on top)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt for the crust.
  2. Add cold, cubed butter and cut in using a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs with pea-sized pieces.
  3. Gradually add 3 tablespoons ice water, stirring gently until dough just comes together; add more water if needed.
  4. Form dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  5. In a medium bowl, toss sliced pears and cranberries with sugar, cinnamon, vanilla extract, lemon juice, and flour; set aside to marinate.
  6. Roll out chilled dough on a lightly floured surface into a rough 12-inch circle about 1/4 inch thick.
  7. Transfer dough to a parchment-lined baking sheet.
  8. Spoon fruit mixture onto center of dough, leaving a 2-inch border.
  9. Fold edges over filling, pleating to create a rustic crust with an open center.
  10. Brush crust with egg wash and sprinkle with coarse sugar if desired.
  11. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes until crust is golden and filling is bubbly.
  12. Let galette cool on baking sheet for about 15 minutes before slicing and serving.

Notes

Keep ingredients cold for a flaky crust. Chill dough at least 30 minutes or up to 24 hours. Use frozen cranberries thawed and drained if fresh are unavailable. Tent with foil if crust browns too quickly. Slice pears thinly for even cooking. Rolling dough between parchment sheets helps prevent sticking.

Nutrition

Keywords: pear galette, cranberry galette, fall dessert, easy dessert, rustic tart, homemade dessert, fruit galette, autumn recipe

Find it online: https://yumnode.com/irresistible-pear-and-cranberry-galette-recipe-easy-homemade-dessert-for-fall/