Spiced Pear and Cranberry Galette
This Spiced Pear and Cranberry Galette is warm, rustic, and bursting with cozy flavor. Tender pears and tart cranberries are tossed with fragrant spices, then baked in a flaky, golden crust that’s crisp on the edges and soft in the center. It’s an effortlessly elegant dessert that’s perfect for fall gatherings or a quiet treat at home.
Ingredients
For the Galette Crust
- 1¼ cups all purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- 3 –4 tbsp ice water
For the Pear Cranberry Filling
- 3 ripe but firm pears peeled and sliced
- 1 cup fresh or frozen cranberries
- ⅓ cup brown sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- 1 tbsp lemon juice
For Finishing
- 1 egg beaten (egg wash)
- 1 tbsp coarse sugar optional
Instructions
Step 1: Make the Galette Dough
- In a large bowl, whisk flour, sugar, and salt. Add cold butter and cut it in using a pastry cutter or fingers until pea sized crumbs form.
- Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disc, wrap tightly, and chill for at least 30 minutes.
- Cold dough is essential for a flaky crust.
Step 2: Prepare the Filling
- In a large bowl, toss pear slices and cranberries with brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice.
- Let the mixture sit for 10 minutes so flavors blend and juices begin to release.
Step 3: Roll Out the Dough
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll chilled dough into a 12-inch circle on a lightly floured surface. Transfer carefully to the baking sheet.
Step 4: Assemble the Galette
- Arrange the pear and cranberry filling in the center, leaving a 2-inch border around the edges.
- Fold the dough edges over the filling, overlapping slightly. The center should remain open.
Step 5: Finish and Bake
- Brush crust edges with egg wash and sprinkle with coarse sugar.
- Bake for 40–45 minutes, or until crust is golden and filling is bubbling.
- Cool for at least 15 minutes before slicing.
Video
Notes
📝 Notes
- Use ripe but firm pears so they hold their shape while baking.
- Fresh or dried cranberries both work; dried will be slightly sweeter.
- Cold butter is key for a flaky galette crust.
- Add a squeeze of lemon juice to balance the sweetness.
- Spices like cinnamon and nutmeg enhance the pear flavor.
- Let the galette cool slightly before slicing for cleaner cuts.
- Store leftovers covered in the fridge for up to 3 days.