Best 6 Cranberry Pear Galette With Pecan Crust Recipes

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Indulge in the delightful fusion of flavors with our Cranberry Pear Galette with Pecan Crust. This delectable pastry offers a symphony of textures and tastes that will tantalize your palate. The flaky pecan crust crumbles perfectly, while the sweet-tart filling of cranberries and pears bursts with every bite. Drizzled with a luscious maple glaze, this galette is a perfect balance of sweet and tangy. Additionally, discover a collection of tempting recipes, including a classic Apple Pie with a golden brown crust and a mouthwatering Chocolate Éclair that will satisfy your sweet cravings. Elevate your baking skills with our selection of easy-to-follow recipes, designed for both novice and experienced bakers.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC CRANBERRY-PEAR GALETTE



Rustic Cranberry-Pear Galette image

Although now slightly tweaked, this recipe comes from the Jan 2003 cookbooklet Favorite Brand Name Recipes -- Holiday Desserts. Why it's called a 'galette' is beyond me since in France, I understand that refers to a type of cake, while in French Canada, I think it's more like a large cookie. What this recipe makes, for me, is more like an open, rustic pie! Whatever you call it, it is delicious!

Provided by Sydney Mike

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1/4 cup granulated sugar, divided
1 tablespoon cornstarch, plus
1 teaspoon cornstarch
2 teaspoons ground cinnamon
4 cups bartlett pears, peeled & cored, thinly sliced
1/3 cup dried cranberries
1 teaspoon vanilla extract
1 refrigerated pie crust, room temperature
1 egg white
1 tablespoon water

Steps:

  • Preheat oven to 450 degrees F. Coat pizza pan or baking sheet with nontstick cooking spray, then set aside.
  • Set aside 1 teaspoon sugar, then, in a medium bowl, combine remaining sugar, cornstarch & cinnamon, blending well.
  • Add pears, cranberries & vanilla extract & toss to coat.
  • Remove crust from pouch, then unfold it, remove plastic sheets & place it on the prepared baking sheet.
  • Spoon pear mixture in center of crust to within 2 inches of the edge.
  • Fold edge of crust 2 inches over pear mixture & crimp slightly.
  • In a small bowl, combine egg white & water & whisk until well blended.
  • Brush egg wash onto outer edges of pie crust & sprinkle with remaining 1 teaspoon of sugar.
  • Bake 25 minutes or until pears are tender & crust is golden brown. If edges brown too quickly, covere with foil after 15 minutes of baking.
  • Cool on wire rack at least 30 minutes.

FROM THE PANTRY: VEGAN PEAR, CRANBERRY AND PECAN MUFFINS



From the Pantry: Vegan Pear, Cranberry and Pecan Muffins image

You have no eggs or milk of any kind, and your pantry is bare, so baking is out of the question, right? Wrong! These clever muffins use cornstarch instead of eggs and canned-fruit syrup in place of milk. Use whatever nut or dried fruit you have on hand and canned peaches if you don't have pears. No trip to the store for provisions necessary!

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 12 muffins

Number Of Ingredients 14

Cooking spray
1/2 cup pecans, walnuts or almonds
2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon fine salt
One 15.25-ounce can pears packed in syrup
1/2 cup vegetable oil
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 cup dried cranberries, cherries or raisins
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
  • Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop.
  • Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
  • Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup.
  • Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
  • Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving.

PEAR AND CRANBERRY CROSTATA



Pear and Cranberry Crostata image

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 2 tarts; 12 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 pound very cold unsalted butter, diced
3 pounds Bosc pears
1/2 teaspoon grated orange zest
2 tablespoons dried cranberries
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 pound cold unsalted butter (1 stick), diced

Steps:

  • For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
  • Preheat the oven to 450 degrees.
  • Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
  • For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
  • Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
  • Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

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.

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

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

Tips:

  • Use ripe and firm pears for the best texture and flavor.
  • If you don't have a food processor, you can make the pecan crust by hand. Just chop the pecans finely and then mix them with the other crust ingredients.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • Be careful not to overwork the dough, or it will become tough.
  • When transferring the galette to the baking sheet, be sure to use a large spatula or parchment paper to help you.
  • Bake the galette until the crust is golden brown and the filling is bubbling.
  • Let the galette cool for at least 15 minutes before slicing and serving.

Conclusion:

This Cranberry Pear Galette with Pecan Crust is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart cranberries and pears are complemented perfectly by the nutty pecan crust. This galette is sure to be a hit with everyone who tries it.

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