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Cranberry Pear Galette

Ingredients
  

Crust

  • 2 1/4 cups flour
  • 2 sticks butter (1 cup) cut up into small pieces
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • ice water (about 1/2 cup)

Filling

  • 3-4 fresh pears cored and sliced bosc or anjou
  • 1 1/2 cup fresh cranberries (approx. 6 oz)
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon

egg wash

  • 1 egg slightly beaten
  • 1 teaspoon heavy cream (can substitute milk)

Instructions
 

  • Make the crust by mixing the flour, salt and sugar in a food processor.
  • Add butter and pulse
  • Add ice water as the processor is mixing until the dough just comes together.
  • Remove form into a flat disc, wrap in plastic, and refrigerate for 1 hour.
  • Meanwhile toss the cranberries, pear slices, cinnamon and sugar in a large bowl.
  • Preheat oven to 350 degrees
  • After the dough has been refrigerated for one hour remove and roll out into a 1/4 to 1/8 inch thick round shape. It doesn't have to be perfect.
  • Place the dough on a baking sheet and then pile up the filing in the middle of the dough.
  • Then fold over the outside edges, about 2 inches.
  • Brush with the egg wash and bake for about 1 hour at 350 degrees.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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