Mini Cranberry Pear Galettes

Mini Cranberry Pear Galettes

Cook Time 2-3 hours | Servings 6-8

Ingredients

Crust Ingredients
1 ¼ cups all-purpose flour
1 tbsp sugar
½ tsp kosher salt
10 tbsp cold unsalted butter, cubed
2 to 4 tbsp ice water, as needed

Filling Ingredients
3 ripe Bosc or Anjou pears, peeled and cut into small chunks
1 ½ cups fresh or frozen cranberries
¾ cup sugar
2 tsp all-purpose flour
1 tsp grated orange zest
½ tsp ground cinnamon
⅛ tsp ground allspice
⅛ tsp freshly grated nutmeg
Pinch of kosher salt
1 tbsp cold unsalted butter, cut into small pieces
¼ cup heavy cream
Raw sugar, for finishing

How to Make It

Using a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture forms coarse crumbs with some larger chunks of butter.

Slowly add ice water, one tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.

Turn dough out onto a lightly floured surface and divide into 6-8 equal balls. Wrap in plastic wrap and refrigerate for at least one hour, up to overnight.

Preheat oven to 375 degrees Fahrenheit. On a floured surface, roll each dough ball into a round about 6 to 8 inches in diameter.

Combine the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl.

Evenly distribute the filling among the galettes, placing a couple spoonfuls in each one. Then, gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust. Brush the crust with heavy cream and sprinkle with raw sugar.

Bake for 35-45 minutes or until the filling is soft and bubbling and the crust is golden brown. Remove to wire rack to cool. Serve warm or at room temperature.