Spiced Pear and Cranberry Christmas Galette
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 refrigerated pie crust (or homemade shortcrust pastry)
- 3 large firm-ripe pears (Bosc or Anjou), peeled and sliced into 1/4-inch wedges
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- 1 tablespoon turbinado or coarse sugar (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent the fruit juices from sticking and to ensure easy cleanup.
- In a large mixing bowl, combine the sliced pears, cranberries, lemon juice, granulated sugar, cinnamon, ginger, cloves, and cornstarch. Toss gently until the fruit is evenly coated with the spices and starch. The cornstarch is essential as it helps thicken the juices during baking.
- Place your pie crust on the prepared parchment paper. If using store-bought dough, let it sit at room temperature for a few minutes so it doesn’t crack. Roll it out slightly with a rolling pin to a diameter of about 12 inches.
- Mound the pear and cranberry mixture in the center of the dough, leaving about a 2-inch border around the edges. You can arrange the pear slices in a decorative circular pattern or simply pile them up for a more rustic look.
- Gently fold the edges of the dough up and over the fruit filling, overlapping the dough as you go. The center of the galette should remain open. Press the folds lightly to make sure they stay in place.
- In a small bowl, beat the egg with a teaspoon of water. Brush the edges of the crust with the egg wash and sprinkle the turbinado sugar over the crust for a crunchy, sparkling finish. Bake for 30 to 35 minutes, or until the crust is golden brown and the fruit is bubbling.
- Remove the galette from the oven and allow it to cool on the baking sheet for at least 15 minutes. This allows the juices to set so the galette is easier to slice.