Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and diced
- 1/4 cup ice water
For the Filling:
- 3 ripe but firm pears, peeled, cored, and thinly sliced
- 1 cup fresh or frozen cranberries
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Maple Pecan Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons maple syrup
Instructions:
Make the Crust: Combine flour and salt in a large bowl. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, combine sliced pears, cranberries, sugars, cornstarch, cinnamon, nutmeg, and salt. Toss to coat evenly.
Make the Streusel: In a medium bowl, whisk together flour, brown sugar, pecans, and cinnamon. Stir in melted butter and maple syrup until well combined.
Assemble the Galette: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
Arrange pear and cranberry filling in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed. Brush the exposed dough with milk or egg wash. Sprinkle generously with maple pecan streusel.
Bake: Bake for 40-45 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly before serving.