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Spiced Pear & Cranberry Galette with Ginger-Almond Crumble

2023-10-26 - Written by: Amelia Baker

Spiced Pear & Cranberry Galette with Ginger-Almond Crumble

A rustic, free-form tart filled with spiced pears and tart cranberries, topped with a crunchy ginger-almond crumble. Perfect for fall gatherings or cozy evenings in.

Ingredients:

  • For the Filling:

    • 4 ripe but firm pears, peeled, cored and thinly sliced
    • ½ cup dried cranberries
    • ¼ cup granulated sugar
    • 2 tablespoons brown sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • Pinch of nutmeg
    • 1 tablespoon lemon juice
  • For the Crust:

    • 1 ½ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup (1 stick) unsalted butter, cold and cubed
    • ¼ cup ice water
  • For the Crumble:

    • ½ cup all-purpose flour
    • ½ cup almond flour
    • ½ cup packed brown sugar
    • ¼ teaspoon ground ginger
    • ⅓ cup cold unsalted butter, cubed

Instructions:

  1. Make the Filling: Combine sliced pears, cranberries, sugars, cinnamon, ginger, nutmeg, and lemon juice in a large bowl. Toss gently to coat. Set aside.
  2. Make the Crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Do not overwork. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Make the Crumble: In a medium bowl, combine flour, almond flour, brown sugar, and ginger. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
  4. Assemble and Bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Spread pear filling evenly over the dough, leaving a 2-inch border. Fold edges of dough over the filling to create a rustic crust. Sprinkle crumble topping evenly over the galette.
  5. Bake for 40-45 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly before serving.