<- Back To Recipes
Spiced Pear and Cranberry Galette with Orange Glaze

2023-10-26 - Written by: Amelia Hawthorne

Galette Pear Cranberry Spiced Fall Dessert Orange Glaze

Spiced Pear and Cranberry Galette with Orange Glaze

A rustic and flavorful galette filled with juicy pears, tart cranberries, and warming spices, topped with a sweet and tangy orange glaze. Perfect for fall gatherings!

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
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

For the Orange Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons fresh orange juice

Instructions:

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

  2. Prepare the Filling: In a large bowl, combine sliced pears, cranberries, sugars, cinnamon, ginger, and nutmeg. Toss to coat evenly.

  3. Assemble the Galette: Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Pour pear cranberry filling into 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 (optional).

  4. Bake: Bake for 35-40 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly on a wire rack before glazing.

  5. Make the Glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth. Drizzle glaze over cooled galette. Serve warm or at room temperature.