Pecan Cranberry Galette Recipes

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PEAR CRANBERRY GALETTE



Pear Cranberry Galette image

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

1 dessert galette pastry (1/2 recipe)
2/3 cup dried cranberries
2 pounds pears, ripe but not too soft, peeled, cored and sliced (about 8 to 12 wedges per pear, depending on the size; if the pears are very large, cut the slices into 2 pieces at the middle)
1 tablespoon fresh lemon juice
2 tablespoons mild honey, like clover
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup (25 grams) almond flour
1 egg beaten with 1 teaspoon milk, for egg wash
1 tablespoon raw brown sugar

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



Pecan-Cranberry Galette image

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

For the dough:
3/4 cup all-purpose flour
2 Tbsp. pecan halves
1 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt
5 Tbsp. cold unsalted butter, cut into pieces
For the filling and assembly:
1/2 cup dried cranberries
1/3 cup whiskey or brandy
1 large egg
1/2 cup (packed) light or dark brown sugar
2 Tbsp. butter, melted
1/8 tsp. kosher salt
1 cup pecan halves
All-purpose flour (for dusting)
Coarse or granulated sugar (for sprinkling)
Whipped cream, ice cream, or crème fraîche (for serving)

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



Rustic Cranberry Galette image

A simple and rustic cranberry galette recipe.

Provided by Natasha Bull

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

1 1/4 cups all purpose flour
2 tablespoons granulated sugar (divided)
1/4 teaspoon salt
1/2 cup cold unsalted butter (cubed (I used frozen))
2.5 tablespoons ice water
1 tablespoon lemon juice
2 cups fresh cranberries
1/2 cup packed brown sugar
1.5 tablespoons cornstarch
1 teaspoon pure vanilla extract
1 tablespoon water
Pinch of salt

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



Pear Cranberry Galette image

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

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup canola oil
1 teaspoon almond extract
3 -4 tablespoons ice water
3 pears
1/4 cup Splenda granular, sugar substitute, no calorie sweetener (granular form not liquid)
2 tablespoons no-sugar-added apricot jam, melted
1 tablespoon dried cranberries
1 tablespoon slivered almonds (optional)
lemon juice (only added to water bath to stop pears from turning brown)

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



Cranberry-Pear Galette with Pecan Crust image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 18

1/3 cup pecans
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar, plus more for sprinkling
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces
5 ounces cold cream cheese, cut into small pieces
1 large egg, lightly beaten
1 tablespoon ice water
3 ripe pears (such as Bosc or Anjou), peeled and cut into small chunks
1 1/2 cups cranberries (fresh or frozen)
3/4 cup sugar
2 teaspoons all-purpose flour
1 teaspoon grated orange zest (optional)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
Pinch of kosher salt
1 tablespoon cold unsalted butter, cut into small pieces

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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