PEAR CRANBERRY GALETTE
I used Bartlett pears for this juicy galette, but pretty much any variety will work, as long as they're not overly ripe.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 1 9-inch galette, serving 8
Number Of Ingredients 10
Steps:
- Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
- Soak the cranberries for 5 minutes in hot water. Drain and dry on paper towels. Toss the sliced pears with the lemon juice in a large bowl, then add the dried cranberries, honey, cinnamon and vanilla and gently toss together.
- Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Sprinkle the sugar over the fruit and the crust. Place in the oven and bake 50 to 60 minutes, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 23 grams
PECAN-CRANBERRY GALETTE
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Provided by Anna Stockwell
Categories Dessert Pecan Cinnamon Butter Cranberry Whiskey Egg Thanksgiving
Yield 2-4 servings
Number Of Ingredients 18
Steps:
- Make the dough:
- Pulse flour, pecans, granulated sugar, cinnamon, and salt in a food processor until pecans are finely ground. Add butter and pulse until sandy. With the motor running, slowly pour in 1 Tbsp. cold water, then pulse until dough starts to clump together. Form into a ball with your hands. Tightly wrap in plastic and chill at least 1 hour or up to 2 days.
- Make the filling and assemble:
- Preheat oven to 350°F. Bring cranberries and whiskey to a boil in a small saucepan over medium heat (or microwave in a small heatproof bowl). Remove from heat and let sit 10 minutes. Strain cranberries through a fine-mesh sieve, discarding (or drinking) the booze.
- Whisk egg in a large bowl. Set aside about 1 tsp. beaten egg in a small bowl to use for brushing crust. Whisk brown sugar, butter, and salt into remaining egg in large bowl until smooth, then stir in cranberries and pecans.
- Let dough sit at room temperature 10 minutes. Roll out dough on a lightly floured work surface to an approximately 11" round. Don't worry if your circle isn't perfect or the edges are cracked-that's okay. Transfer to a parchment-lined rimmed baking sheet.
- Spoon filling onto center of dough, leaving a 2" border. Fold dough up and over filling, overlapping slightly and using parchment to help lift the dough. Brush dough with reserved egg wash, then sprinkle generously with coarse sugar. Chill for 10 minutes.
- Bake galette until filling is puffed and set and crust is golden brown, 25-30 minutes. If some of the filling leaks out, don't worry-just trim that off before serving. Let galette cool slightly. Serve with whipped cream.
RUSTIC CRANBERRY GALETTE
A simple and rustic cranberry galette recipe.
Provided by Natasha Bull
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Get everything ready so you're not scrambling (measure ingredients out, prep the ice water, cut the butter into 1/2 inch cubes, etc.).
- In a food processor, mix the flour, 1 tablespoon of granulated sugar, and 1/4 teaspoon salt. Add the butter cubes and pulse until crumbs form. With food processor running on low speed, add the water and lemon juice through the spout on the lid. Stop processing once the dough just barely starts to clump together.
- Transfer the dough to a large piece of cling wrap. Form the dough into a disc shape and cover with the plastic wrap. Refrigerate for 45 min - 1 hour.
- When the dough is almost finished chilling, preheat the oven to 375F and move the rack to the bottom of the oven.
- Prepare the filling by combining the filling ingredients in a medium bowl.
- Dust a large piece of parchment paper with flour. Roll the dough out to a circle that's about 12" in diameter and 1/8" thick. Dough doesn't need to look perfect, and the edges will be ragged. Move the parchment paper with the dough on it onto a baking sheet.
- Spoon the filling onto the middle of the galette. Leave a few inches along the edges. Fold the edges over, just barely covering the fruit filling.
- Brush the edge of the galette with some water, and dust it (especially the edges) with the remaining tablespoon of granulated sugar. Bake for 30-35 minutes, or until the crust starts to brown and the filling is nice and bubbly.
- Let it cool for 15 minutes prior to serving. Serve with ice cream or whipped cream if desired.
PEAR CRANBERRY GALETTE
Very nice low calorie and fruit health dessert. Fancy enough for a formal dinner yet light enough for a brunch or seasonal dessert. With no added sugar and the fiber from the pears this is an excellent diabetic dessert as well.
Provided by Steve P.
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Lightly coat baking sheet with non stick cooking spray.
- In a medium bowl, mix together flour and salt.
- While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
- Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
- Shape dough into a disc.
- Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
- While dough chills, peel pears and slice in half lengthwise.
- Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
- Place the pear halves in a bowl of water mixed with a little lemon juice.
- On baking sheet, roll out dough int a rectangle.
- Drain pears and and slice thinly.
- Insert knife blade under the slices and lift onto dough.
- Repeat with remaining slices.
- Fold dough edges up and over pears about a 1/2 inch or so to form a border.
- You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
- This is an open fruit cake so Pears will not be entirely covered by dough.
- Sprinkle pears with Splenda.
- Brush pears with melted preserves.
- Sprinkle pears with cranberries and slivered almonds if using.
- Bake at 350ºF 30 minutes or until top is golden brown.
- Cool on wire rack.
- Slice into squares to serve.
- Can be served warm or room temperature.
Nutrition Facts : Calories 173.9, Fat 7.5, SaturatedFat 0.6, Sodium 59.4, Carbohydrate 25.1, Fiber 2.7, Sugar 6.9, Protein 2.2
CRANBERRY-PEAR GALETTE WITH PECAN CRUST
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the crust: Position a rack in the bottom third of the oven and preheat to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool.
- Pulse the toasted pecans, flour, sugar and salt in a food processor until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough looks like coarse crumbs and just holds together when pinched. Pulse in the egg and ice water just until the mixture is slightly moist. The dough will be crumbly; do not overwork it. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- Line a baking sheet with parchment paper. Dust the top of the dough with flour and press and roll out into a 14-inch round on a lightly floured surface. Transfer to the baking sheet. (It's OK if the dough is larger than the baking sheet ¿ you'll fold in the edge.) Pinch together any cracks in the dough.
- Make the filling: Toss the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edge with water and sprinkle with sugar.
- Bake until the filling is soft and bubbling and the crust is golden brown, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.
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- For pastry, in a large bowl combine flour, 1 Tbsp. sugar, and the salt. Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle 1 Tbsp. of ice water over part of mixture. Toss with a fork to moisten. Continue adding water 1 Tbsp. at a time, moving moistened mixture to the side of bowl, until mixture is moistened and comes together when squeezed. Form dough into a disc and wrap with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.
- Preheat oven to 425°. For filling, place apples in a large bowl and sprinkle with orange juice; toss to coat. In a small bowl combine 2/3 cup sugar, the cinnamon, and allspice. Sprinkle apples with sugar mixture; stir to coat. Stir in cranberries.
- If necessary, let dough stand at room temperature 30 minutes or until soft enough to roll out. On a well-floured surface, roll dough into an oval about 1/8 inch thick (about 18x12 inches). Don't worry if it isn't perfect. Transfer to a baking sheet lined with foil. Spread pecans over pastry, leaving a 2-inch border. Spoon fruit over pecans, making sure to scrap all the sugar mixture from the bowl. Using foil as an aid, bring pastry edge over fruit, crimping and folding as needed. In a small bowl combine egg and the water. Brush pastry with egg mixture. Sprinkle with 1 to 2 Tbsp. sugar.
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- Peel and thinly slice the apples, then toss them with the lemon juice to prevent them from browning. Each apple should be cut into approximately 32 slices.
- Add the cranberries, sugar, cornstarch, and cinnamon to the bowl of apple slices and toss until well coated.
- Place half of the pastry on a lightly floured work surface and roll it into 11 or 12-inch diameter circle. Transfer the pastry to a large parchment-lined cookie sheet.
- Arrange half of the apple slices and cranberries on the circle of pastry, leaving a border of about 3 inches all the way around.
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