Cranberry-Pear Galette {with a hint of ginger}

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I have a whole bucket-list of recipes in my mind that I want to try someday. So I’m knocking them off one by one. Galettes (or Rustic Tarts as some people call them) have always fascinated me and I’ve been wanting to try them for a long time. Funny thing is, I discovered its kind of like a pie baked on a flat sheet instead of a round plate. I’ve never been very confident in my pie making abilities so I totally fell in love with these “rustic” tarts, because they don’t have to look perfect. In fact, they are not supposed to look perfect! Thats one of the things I love about them. You get all the flavors of a pie including a flaky crust without all the tedious things like trimming the edges just perfect.

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Since its more fun to make your own recipe than following some other baker’s, I set out with a mixing bowl, measuring cup, and paper and pen to write everything down. I  wanted a pear galette and added the cranberries for a festive touch. They also balanced out the sweetness of the pears just perfectly. The ginger and nutmeg add a subtle spice that tops it off just scrumptiously. This is best served warm with either vanilla ice cream or whipped cream!

Galettes are my new addiction! I will be trying out many more flavor combinations.

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They are so fun and easy to make. Super tasting too. I love when things turn out the first time you try them and its an even better success when the husband loves them too!

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Cranberry-Pear Galette {with a hint of Ginger}

  • Servings: 4
  • Difficulty: easy
  • Print

  • CRUST:
  • 1 1/3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup butter
  • 5-6 tbsp ice cold water
  • Prepare dough by placing flour and salt in small mixing bowl. Cut in butter and mix with fork until crumbly. Add water 1 tbsp at a time and mix gently until dough forms into a ball being careful not to over-mix. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • 2 tbsp all-purpose flour
  • 1/4 cup white sugar (or less depending how sweet pears are)
  • sprinkling of ginger powder
  • sprinkling of nutmeg
  • 1/2 cup fresh cranberries
  • 3 bartlett pears, washed (do not peel) and sliced
  • Mix flour, sugar, and spices. Add fruit, stirring until combined.
  • Preheat oven to 400º.
  • Remove dough from refrigerator. Sprinkle workspace lightly with flour. Roll into round circle. Take knife and cut around the edge to make a nice finish.
  • Take cookie sheet and cover with parchment paper. Place circular piece of dough in center of pan.
  • Spoon fruit filling into center of dough and out to about 2-3 in. from edges. Fold edges over filling, pleating as necessary.
  • Baste dough around edges with egg wash (egg white and a few drops water whisked) sprinkle dough with course sugar.
  • Place in preheated oven. Bake at 400º for 15 minutes.
  • Cover with aluminum foil and turn temp. back to 350º. Bake for an additional 25 minutes.
  • Remove from oven and let set for 5 minutes before slicing with pizza cutter. Enjoy warm!

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