By Martha Rose Shulman
- Total Time
- About 3 hours
- Rating
- 4(151)
- Notes
- Read community notes
I used Bartlett pears for this juicy galette, but pretty much any variety will work, as long as they’re not overly ripe.
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Ingredients
Yield:1 9-inch galette, serving 8
- 1 dessert galette pastry (½ recipe)
- ⅔cup dried cranberries
- 2pounds pears, ripe but not too soft, peeled, cored and sliced (about 8 to 12 wedges per pear, depending on the size; if the pears are very large, cut the slices into 2 pieces at the middle)
- 1tablespoon fresh lemon juice
- 2tablespoons mild honey, like clover
- ½teaspoon cinnamon
- 1teaspoon vanilla
- ¼cup (25 grams) almond flour
- 1egg beaten with 1 teaspoon milk, for egg wash
- 1tablespoon raw brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
155 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 26 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It’s easiest to handle if it’s cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
Step
2
Soak the cranberries for 5 minutes in hot water. Drain and dry on paper towels. Toss the sliced pears with the lemon juice in a large bowl, then add the dried cranberries, honey, cinnamon and vanilla and gently toss together.
Step
3
Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
Step
4
Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Sprinkle the sugar over the fruit and the crust. Place in the oven and bake 50 to 60 minutes, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.
Tip
- Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap it in plastic. You can also freeze the galette after baking. Thaw and warm in a 350-degree oven for 10 to 15 minutes to recrisp the crust.
Ratings
4
out of 5
151
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Cooking Notes
Jorge Nunez
I made a few changes, I used both lemon and blood orange juice, and used the zest of the blood orange. I also used some frozen cranberries I still had from last year. Their tartness cut right through the honey and brown sugar. And last I added some fresh ginger. I also had to cook it for longer than an hour. The color was not to my liking so I cranked up the oven temperature to 400 F and let it bake for another fifteen minutes. I finished the galette with some homemade apricot jam.
eileeb b27
I made this yesterday, pretty much as written, though I added a few fresh cranberries rolled in sugar because I had some. It turned out beautifully and was a nice way to use a bounty of pears. I thought the dough was very easy to handle, though I didn’t roll out the extra, I froze a flattened disc and hope that works. I was happy to find a lower fat version of a crust that included some whole wheat flour.I’ll definitely make this again. Not sure what the complaints were about.
Sylvia
Just made the w/D'Anjou pears. Came out great. I love most everything made with almond flour. This galette is not exception.
Jorge Nunez
I made a few changes, I used both lemon and blood orange juice, and used the zest of the blood orange. I also used some frozen cranberries I still had from last year. Their tartness cut right through the honey and brown sugar. And last I added some fresh ginger. I also had to cook it for longer than an hour. The color was not to my liking so I cranked up the oven temperature to 400 F and let it bake for another fifteen minutes. I finished the galette with some homemade apricot jam.
ecclusiastics
I followed all the instructions and made the crust from the linked recipe too. The end result was fine but nothing to write home about, especially for the time involved. The almond flour was a nice touch but the combination of fruit and flavorings was underwhelming.
dimmerswitch
As much as I cringe to see comments were the recipe was not followed, here goes my own in that vein. I used this filling recipe but subbed dried cherries for the dried cranberries. Luscious filling flavors. Loved the combination of tastes. But I was intimated by the instructions on the crust. So used a standard galette / crostada crust recipe. (You could use one from Melissa Clark's galettes.) For baking, started 375 for 30 minutes, then lowered to 350 for 30 more. Perfect.
Doug S.
Another possibility for a different crust recipe would be the excellent one in Claudia Fleming's Apple Crumb Crostada elsewhere in NYT "Cooking."
HB
I did not like the craisins with this. I think fresh cranberries would have been tastier. Also, the honey and vanilla did not sit right with the flavor combination.
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