Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 4 ripe but firm pears, peeled, cored, and sliced
- 1 cup fresh cranberries
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
For the Orange Cardamom Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon cardamom powder
- Pinch of salt
Instructions:
Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough just comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, combine the sliced pears, cranberries, sugars, cornstarch, cinnamon, nutmeg, and ginger. Toss to coat evenly. Set aside.
Assemble the Galette: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Arrange the 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 you go.
Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool on the baking sheet for 10 minutes.
Make the Glaze: While the galette is cooling, whisk together the powdered sugar, orange juice, cardamom powder, and salt in a small bowl until smooth. Drizzle the glaze over the warm galette. Serve warm or at room temperature.