Pear and cranberry galette

By Christine Cushing
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  • 1-1/2 cups all-purpose flour (375 milliliters)
  • 2 tablespoons sugar (25 milliliters)
  • 1/4 teaspoon salt (86 milliliters)
  • 1/2 cup unsalted butter, cut into one centimeter pieces and chilled (125 milliliters)
  • 1/4 cup ice water (60 milliliters) and more if dough too dry
  • 2 tablespoons apricot jam (25 milliliters)
  • 2 savoiardi biscuit or lady fingers, crushed
  • 3 medium ripe Bosc pears, peeled, cored sliced thinly
  • 1/4 cup fresh cranberries (50 milliliters)
  • 2 tablespoons sugar for sprinkling (25 milliliters)


  1. Mix together the flour, sugar and salt in a food processor. Add cold butter and pulse until the mixture resemble coarse meal. Add ice water and pulse until dough just begins to come together. Do not overwork the dough or the pastry will be tough. Gather the dough and shape it into a flat disk. Wrap in plastic and chill in the refrigerator for at least one hour.
  2. Preheat oven to 375 F.
  3. Line a baking sheet with parchment paper and sprinkle with cornmeal.
  4. On a lightly floured surface, roll the dough into a rough circle approximately 30 centimeter diameter. Use flour to keep the dough from sticking. Carefully lay the rolled out dough on the prepared baking sheet.
  5. Brush the dough with the apricot jam, leaving two centimeters around the edge for folding. Sprinkle with crushed biscuits, and arrange thin slices of pears in a decorative pattern onto the centre of pastry in a spiral, up to five centimeters from the edge of pastry.  This rim will be folded over. Sprinkle with cranberries and sugar. Bake at 375 for 35-40 minutes or until pastry is golden.   
  6. Remove, let cool and sprinkle with icing sugar. Serve with whipped cream if desired.  

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