Pear Cranberry Galette Recipe (2024)

By Martha Rose Shulman

Pear Cranberry Galette Recipe (1)

Total Time
About 3 hours
Read community notes

I used Bartlett pears for this juicy galette, but pretty much any variety will work, as long as they’re not overly ripe.

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Yield:1 9-inch galette, serving 8

  • 1 dessert galette pastry (½ recipe)
  • cup dried cranberries
  • 2pounds 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)
  • 1tablespoon fresh lemon juice
  • 2tablespoons mild honey, like clover
  • ½teaspoon cinnamon
  • 1teaspoon vanilla
  • ¼cup (25 grams) almond flour
  • 1egg beaten with 1 teaspoon milk, for egg wash
  • 1tablespoon raw brown sugar

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

155 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 26 grams sugars; 1 gram protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Pear Cranberry Galette Recipe (2)


  1. Step


    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.

  2. Step


    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.

  3. Step


    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.

  4. Step


    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.


  • Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap it in plastic. You can also freeze the galette after baking. Thaw and warm in a 350-degree oven for 10 to 15 minutes to recrisp the crust.



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Cooking Notes

Jorge Nunez

I made a few changes, I used both lemon and blood orange juice, and used the zest of the blood orange. I also used some frozen cranberries I still had from last year. Their tartness cut right through the honey and brown sugar. And last I added some fresh ginger. I also had to cook it for longer than an hour. The color was not to my liking so I cranked up the oven temperature to 400 F and let it bake for another fifteen minutes. I finished the galette with some homemade apricot jam.

eileeb b27

I made this yesterday, pretty much as written, though I added a few fresh cranberries rolled in sugar because I had some. It turned out beautifully and was a nice way to use a bounty of pears. I thought the dough was very easy to handle, though I didn’t roll out the extra, I froze a flattened disc and hope that works. I was happy to find a lower fat version of a crust that included some whole wheat flour.I’ll definitely make this again. Not sure what the complaints were about.


Just made the w/D'Anjou pears. Came out great. I love most everything made with almond flour. This galette is not exception.

Jorge Nunez

I made a few changes, I used both lemon and blood orange juice, and used the zest of the blood orange. I also used some frozen cranberries I still had from last year. Their tartness cut right through the honey and brown sugar. And last I added some fresh ginger. I also had to cook it for longer than an hour. The color was not to my liking so I cranked up the oven temperature to 400 F and let it bake for another fifteen minutes. I finished the galette with some homemade apricot jam.


I followed all the instructions and made the crust from the linked recipe too. The end result was fine but nothing to write home about, especially for the time involved. The almond flour was a nice touch but the combination of fruit and flavorings was underwhelming.


As much as I cringe to see comments were the recipe was not followed, here goes my own in that vein. I used this filling recipe but subbed dried cherries for the dried cranberries. Luscious filling flavors. Loved the combination of tastes. But I was intimated by the instructions on the crust. So used a standard galette / crostada crust recipe. (You could use one from Melissa Clark's galettes.) For baking, started 375 for 30 minutes, then lowered to 350 for 30 more. Perfect.

Doug S.

Another possibility for a different crust recipe would be the excellent one in Claudia Fleming's Apple Crumb Crostada elsewhere in NYT "Cooking."


I did not like the craisins with this. I think fresh cranberries would have been tastier. Also, the honey and vanilla did not sit right with the flavor combination.

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Pear Cranberry Galette Recipe (2024)


Can you make galette the night before? ›

Can you make a galette ahead of time? Yes! You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it.

What are the ingredients for a galette? ›

Image of What are the ingredients for a galette?
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures.

Do you eat galette hot or cold? ›

The Galette des Rois is essentially frangipane encased within puff pastry and decorated by making cuts in the surface of the pastry. It's served in slices and can be eaten both hot and cold.

What is a French galette? ›

Galette (from the Norman word gale, meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (French: Galette bretonne [galɛt bʁətɔn]; Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a ...

How do you keep the bottom of galette from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

How do you make a galette not soggy? ›

Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.

Why is my galette soggy? ›

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

What are the tips for galettes? ›

For an extra pop of flavor and texture, coat the bottom of the galette with semolina flour, crushed cookies, or breadcrumbs before adding the filling. Add about a quarter cup as a base layer before adding the fruit. The crumbs will soak up the juices from the filling, so the bottom of the crust stays protected.

Why do French people eat galette? ›

Well, the tradition of Galette des Rois began some 700 to 800 years ago in France, in the 14th century. The tradition is to have this cake on the 12th day of Christmas, i.e., January 6th. However, it is enjoyed throughout January with friends and family. Galette des Rois is eaten to celebrate the Biblical Epiphany.

What is a fève in a galette? ›

Serving Traditions

The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.

What is a pie without a top crust called? ›

A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

What do you drink with galette? ›

Opt for a lively and young wine, based on Chardonnay, or a sparkling wine like the Crémant d'Alsace or the Crémant de Bourgogne. Dry or semi-dry white champagne will also bring freshness and lightness to your tasting. The idea is to lighten the sweetness and creaminess of the cake.

What is the difference between a crepe and a galette? ›

Crêpes are often topped with sweet condiments i.e. caramel, cream, chocolate and fresh fruits. It is often served as a dessert, which explains why it is smaller compared to its savoury counterpart. Galettes are typically savoury and made using gluten-free buckwheat flour as opposed to regular flour.

Is a galette crust the same as a pie crust? ›

A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.

What is the difference between a galette and a crepe recipe? ›

The simple answer is that a galette is a savoury crêpe. Galettes are made with buckwheat flour instead of usual flour varieties. This gives them a slightly stronger flavour than a normal crêpe or pancake and also means they're gluten free.

Can you make a galette in advance? ›

Homemade Galette is the perfect apple dessert recipe - you can make it ahead of time, and re warm when you are ready to eat.

Can you reheat cooked galette? ›

Fruit Pies & Galettes

If by chance there is any left after that time, it should be refrigerated. To refresh your pie or galette, bake it at 325°F for around 10 minutes.

Can you make a pie the night before and bake the next day? ›

In case I need to do most of the work one day and cook the next, I do all the prep the day before and put the crust and filling in the fridge separately. Crust needs to be protected so it doesn't dry excessively. You sure can! By following these simple steps, you can have a pie ready to eat in just minutes.

Can you make pastry and keep in fridge overnight? ›

Sweet pastry

It's used as the base for all kinds of sweet treats, from lemon and chocolate tarts all the way to frangipane. Resting is key! Never roll out freshly made pastry because it will shrink when it's baked. Ideally refrigerate it overnight, or at least for a few hours.


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