Cranberry-Pear Galette with Pecan Crust Recipe Kitchen

Cranberry-Pear Galette with Pecan Crust

Level: Easy    Yield: 8 servings    Total time: 2 hr 30 min (plus cooling)    Active time: 30 min

Nutritional analysis (per serving): Serving size: 1 of 8 Calories 392; Total Fat 19 g; Saturated Fat 9 g; Carbohydrates 54 g; Dietary Fiber 4 g; Sugar 29 g; Protein 5 g; Cholesterol 64 mg; Sodium 200 mg.

Ingredients

For the crust

• 1/3 cup pecans
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 tablespoon sugar, plus additional for sprinkling
• 1/2 teaspoon kosher salt
• 5 tablespoons cold unsalted butter, cut into small pieces
• 5 ounces cold cream cheese, cut into small pieces
• 1 large egg, lightly beaten
• 1 tablespoon ice water

For the filling

• 3 ripe pears (Bosc or Anjou recommended), peeled and cut into small chunks
• 1 1/2 cups cranberries (fresh or frozen)
• 3/4 cup sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon grated orange zest (optional)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon freshly grated nutmeg
• Pinch of kosher salt
• 1 tablespoon cold unsalted butter, cut into small pieces

Instructions

• Preheat the oven to 350F and position a rack in the lower third. Toast the pecans on a baking sheet about 6 minutes, then cool on a plate.
• In a food processor, pulse the toasted pecans with the flour, 1 tablespoon sugar, and salt until the nuts are finely ground. Add the butter and pulse about 4 times to combine. Add the cream cheese and process until the mixture resembles coarse crumbs that hold together slightly when squeezed.
• Add the egg and ice water, pulsing just until the dough is slightly moist but still crumbly. Do not overprocess. Turn the dough onto plastic wrap, form into a disk, wrap tightly, and chill until firm, at least 1 hour and up to 24 hours.
• Line a baking sheet with parchment. Lightly flour your work surface and roll the chilled dough into a 14-inch circle, dusting as needed. Transfer the circle to the prepared baking sheet and patch any tears by pinching.
• In a large bowl, toss the pears, cranberries, sugar, flour, orange zest (if using), cinnamon, allspice, nutmeg, salt, and butter pieces until well combined. Mound the filling in the center of the dough, leaving a 2-inch border.
• Fold the dough edge over the filling, making pleats as needed. Lightly brush the dough rim with water and sprinkle with sugar.
• Bake until the filling is bubbling and the crust is deep golden, about 1 hour. Transfer the baking sheet to a wire rack and cool the galette completely, at least 4 hours, before serving.

Notes & Serving Suggestions

This rustic tart pairs tart cranberries with tender pears in a buttery pecan crust. Use firm-ripe pears (Bosc hold their shape well) and, if using frozen cranberries, thaw and pat them dry to avoid extra moisture. Keep ingredients cold and work quickly when rolling to maintain flakiness; patch cracks as needed. The sugared pleated edge caramelizes during baking for a crisp finish.

Serve at room temperature with vanilla ice cream or whipped cream. Store leftovers wrapped in the refrigerator for up to two days and reheat gently in a low oven to revive the crust.

Variations: Swap pears for apples, add a handful of walnuts to the crust, or omit the orange zest if you prefer a more straightforward fruit flavor.