Pin This Spiced Pear and Cranberry Galette is my answer for cozy season cravings. With a flaky pastry wrapped around cinnamon-scented pears and pops of tangy cranberry, it is an easy yet stunning dessert that brings everyone to the kitchen. When fall and winter roll around, I pull out this beloved recipe for any gathering and never have leftovers.
This is the dessert my family expects when the air gets chilly. The first time I made it for Thanksgiving, my cousin described it as a slice of autumn comfort and now it is a tradition.
Ingredients
- All-purpose flour for pastry: delivers a flaky and tender crust use unbleached for best flavor
- Cold unsalted butter: gives the crust its golden, crisp texture choose high-fat European butter for maximum richness
- Granulated sugar: adds subtle sweetness to the pastry opting for organic sugar brings a clean finish
- Salt: enhances all the flavors in the crust fine sea salt works best for even distribution
- Ice water: binds the dough without making it tough use ice cubes to keep water very cold
- Ripe Bosc or Anjou pears: bring juiciness and hold shape when baked look for fruit with firm flesh and no bruises
- Fresh or dried cranberries: provide a tart contrast fresh give pops of juiciness dried add a concentrated chew
- Brown sugar: deepens the filling’s caramel flavors dark brown sugar brings extra richness
- Ground cinnamon: offers warmth and balances the sweetness use a fragrant Ceylon variety if available
- Ground nutmeg and ground ginger: create aromatic depth buy whole nutmeg to grate fresh and keep ginger ground for ease
- Ground cloves: intensify the cozy spice profile just a pinch to avoid overwhelming
- Lemon juice: sharpens the fruit flavors and keeps pears from browning freshly squeezed is best
- Butter pieces: dotted over the filling add moisture and richness stick with unsalted for full control
- Egg for brushing: helps the crust bake to shiny perfection farm-fresh eggs bring the best color
- Coarse sugar on the crust: adds sparkle and crunch try a large crystal turbinado for bakery-style brilliance
- Vanilla ice cream or whipped cream: makes the dream serving contrast creamy and cool with the warm fruit
Instructions
- Make the Pastry:
- Whisk together flour salt and sugar in a mixing bowl. Add the cold cubed butter and use a pastry cutter to blend until the mixture looks like coarse crumbs with small butter pieces throughout. Drizzle in ice water one tablespoon at a time gently tossing with a fork after each addition until the dough just clumps together when pressed. Turn the dough onto a sheet of plastic wrap shape it into a disc and wrap tightly. Chill in the refrigerator for at least thirty minutes to allow the gluten to relax.
- Prepare the Pear Filling:
- While the dough chills peel and slice the pears into quarter-inch thick wedges. In a large mixing bowl gently toss the slices with cranberries brown sugar flour cinnamon nutmeg ginger cloves and lemon juice. Take care to coat the fruit evenly so every bite will be flavorful and the juices will thicken properly during baking.
- Roll and Build the Galette:
- Set your oven to four hundred degrees Fahrenheit two hundred degrees Celsius and allow it to preheat. Lay a sheet of parchment paper on a baking sheet. Lightly flour your surface and roll out the chilled pastry into a twelve-inch rustic circle about one eighth inch thick. Pile the pear and cranberry mixture in the center spreading slightly but leaving a two-inch edge around the perimeter. Dot the filling with small pieces of butter for extra moisture.
- Shape the Crust:
- Carefully lift and fold the pastry edges up over the fruit pleating as you go and letting the folds overlap to create a cozy nest. The shape does not have to be perfect its rustic nature is part of the charm. Press lightly to help the shape hold.
- Finish and Bake:
- Brush the exposed pastry edges with the beaten egg to encourage browning. Sprinkle the border generously with coarse sugar so it will caramelize and crackle in the oven. Slide the galette into the preheated oven and bake for forty to forty five minutes until the crust turns deep golden brown and the filling bubbles. If you notice the crust browning faster on the edges cover those areas loosely with foil.
- Cool and Serve:
- When finished let the galette cool on its baking sheet for around ten minutes. Carefully slide it over to a platter or wooden board. The filling sets as it cools making slicing easier. Serve wedges warm or at room temperature with a generous dollop of vanilla ice cream or soft whipped cream.
Pin This galette highlights pears which have been my secret pie weapon for years they bake into silky perfection with just the right amount of tartness from cranberries. My grandmother always whispered that a little lemon juice wakes up every fruit dessert and she was so right I never skip it.
Storage Tips
Wrap leftovers well and refrigerate for up to three days. The pastry stays crisp if reheated in a low oven. You can also freeze slices in an airtight container for up to one month. Reheat straight from frozen for a quick treat.
Ingredient Substitutions
If you do not have Bosc or Anjou pears use any firm and ripe variety like Bartlett or Concorde just avoid overripe soft pears. No cranberries on hand diced apples or frozen blueberries add a great swap. Vegan friends can replace butter with plant-based sticks and skip the egg wash using a splash of almond milk instead.
Serving Suggestions
Offer the galette as the show-stopping finish to holiday feasts or a festive brunch centerpiece. For a rustic look serve on a wooden board surrounded by thin apple or pear slices for garnish. Vanilla bean ice cream or lightly sweetened whipped cream meld perfectly with the warm spices.
Cultural and Seasonal Notes
Inspired by classic French galettes this version uses favorite fall and winter fruit found in American markets. Pears and cranberries are both at their best in Q4 making the dish a celebration of the season. The free-form style is forgiving and endlessly adaptable for cooks of all levels.
Recipe Success Stories
Several readers have told me this galette became their new holiday staple even over traditional pies. The ease of assembly and forgiving pastry means stress-free entertaining and the tempting aroma guarantees it will disappear fast at any gathering.
Freezer Meal Conversion
Assemble and shape your galette on parchment. Freeze unbaked for up to one month double wrapped to prevent freezer burn. Bake straight from frozen adding five to ten extra minutes to your baking time you still get gorgeous results with less day-of effort.
Pin Make your dough ahead to save time before guests arrive. Try mixing different fruit combinations your family loves. Always taste a slice warm from the oven the aroma is irresistible
Recipe FAQ
- → Can I use other fruits instead of pears?
Yes, firmer apples work well in place of pears, giving a similar texture and pairing nicely with cranberries and spices.
- → What type of pear is best?
Bosc or Anjou pears hold their shape during baking and provide a balanced sweetness.
- → Can I make the pastry dough ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate until ready to assemble.
- → How do I prevent a soggy bottom?
Roll pastry thin, sprinkle flour in the filling, and bake until golden so the juices thicken and crust stays crisp.
- → Can this dessert be made vegan?
Yes, substitute plant-based butter for dairy butter and use a non-dairy milk wash in place of the egg.
- → How should leftovers be stored?
Store cooled galette covered at room temperature for up to 2 days, or refrigerate for up to 4 days.