Spiced Pear and Cranberry Galette with Orange Cream Drizzle

Ingredients:

For the Pastry:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cubed
• 1/4 cup ice water

For the Filling:

• 3 ripe but firm pears, peeled, cored, and thinly sliced
• 1/2 cup fresh or frozen cranberries
• 1/4 cup granulated sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon lemon juice

For the Orange Cream Drizzle:

• 1/2 cup powdered sugar
• 1/4 cup heavy cream
• 1 tablespoon orange zest

Instructions:

Make the Pastry:

1. In a large bowl, whisk together flour and salt.
2. Cut in the cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Do not overmix.
4. Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

1. While pastry chills, combine pears, cranberries, sugars, spices, and lemon juice in a bowl. Toss to coat evenly.

Assemble and Bake:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out pastry dough into a 12-inch circle.
3. Transfer dough to prepared baking sheet. Spoon pear cranberry mixture into the center of the dough, leaving a 2-inch border. Fold edges of dough over filling, pleating as needed. Brush exposed pastry with milk or egg wash.
4. Bake for 40-45 minutes, or until crust is golden brown and filling is bubbling.

Make the Orange Cream Drizzle:

1. While galette bakes, whisk together powdered sugar, heavy cream, and orange zest in a small bowl until smooth.

Serve:

1. Let galette cool slightly before drizzling with orange cream sauce. Serve warm or at room temperature.