SHORT CRUST PASTRY

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 Tablespoon granulated white sugar
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into 1” pieces
  • 1/8 to 1/4 cup ice water

CRANBERRY FILLING

  • 3/4 cup superfine white sugar
  • 1/4 cup light brown sugar
  • 3 cups fresh or frozen cranberries
  • 1 ripe pear, peeled and thinly sliced
  • 2 Tablespoons sliced almonds
  • 1 egg beaten with 1 Tablespoon water
  • 1 Tablespoon granulated sugar

 

PREPARE FILLING

  1. The night before you are going to bake the galette, prepare the filling. First, combine the two sugars in a bowl.
  2. Cut each cranberry in half and add to sugar mixture. Refrigerate overnight.

PREPARE PASTRY

  1. Place flour, salt and sugar in a food processor and process until combined.
  2. Add the butter and process until the mixture is the consistency of coarse meal.
  3. Pour 1/8 cup water in a steady stream through the feed tube, processing until pastry just holds together. Add remaining water if necessary. Do not process more than 30 seconds.
  4. Turn the dough onto your work surface. Gather it into a small ball. Cover with plastic wrap and refrigerate for one hour or overnight.

ASSEMBLE AND BAKE GALETTE

  1. Preheat the oven to 400° F and place the oven rack at the lowest level.
  2. Remove the pastry from the refrigerator and place on a lightly floured surface. Roll the pastry into a 15” round. Transfer the pastry to a baking sheet lined with parchment paper.
  3. Leaving a 1-1/2” border all around, cover the pastry with the cranberry mixture. Place pears in small groupings over cranberries. Sprinkle almonds over all.
  4. Gently fold the edges of the pastry up and over the edge of the filling, pleating as needed. Brush pastry edges with beaten egg; sprinkle with sugar.
  5. Cut a 10” round of aluminum foil and place lightly over cranberries, leaving pastry uncovered. Transfer the galette (still on the parchment) to the oven and bake for 10 minutes. Remove foil and bake for an additional 25 to 30 minutes, until bottom crust is golden brown.
  6. Remove from oven and cool on a wire rack for 15 to 20 minutes.
  7. Serve plain or with mascarpone, whipped cream or vanilla ice cream.

 

Pairs with: Acacia Pinot Noir