Mini Gluten Free Cranberry Pear Galette

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Sweetened cranberries, cardamom spice pears, and flaky gluten free pie crust combine to make this gluten free cranberry pear galette.  The small batch 6-inch galette pairs sweet, tart, and spice tastefully for a galette that is wonderful for the holidays.  Top with your favorite ice cream or whipped cream!

Gluten Free Pear Galette

This is the time of year where we – I mean I! – start to shift from sugar cookies to fruit.  Don’t get me wrong, I love the holiday cookies, eggnog cupcakes, and gingerbread Christmas cakes.  Yet a little fruit makes me feel better about all of the cookies I have consumed so far!

This mini gluten free galette features one of my favorite winter fruits – pears.  Of course I can’t let December pass without one more cranberry dessert to go with the cranberry gingerbread bars or the vibrant cranberry frosting.  But I think the buttery sweet fruit is the star of this dessert.  

Of course, we can’t forget about the pie crust for this galette.  And while I have a caramel corn apple galette and cherry galette recipe already, this is the first gluten free galette!

Fresh pears cut in half and arranged on a table.

Why You’ll Love This mini galette

  • Extra flaky pie crust – This is the same gluten free pie crust I use for the mini gluten free pumpkin pie.  It is made with a lot of butter, and an oat and almond flour blend.  Best of all, it bakes the most flavorful and flaky pie crust!
  • Sweet caramelized edges – I love sweet pie crust, so I make sure to add a healthy dose of sugar to the exterior of the galette.  The sugar caramelizes and forms a delicious sweet crunch to the outside crust.
  • Seasonal fruit pairing – Tart cranberry and buttery sweet pears do a beautiful job of complementing the other to guarantee a balanced bite.
  • Different spice blend – Ok, maybe cardamom with cinnamon isn’t that unheard of, but it is a refreshing alternative to all the nutmeg and cloves we’ve been baking with this holiday!
  • Rustic, yet pretty dessert – The galette is intended to be a little more rustic looking than your average pie.  And that is ok.  There is beauty in its simplicity.  But if you’re looking for a show-stopper for Christmas, try the no-bake cranberry mousse cheesecake!

Flaky Gluten Free Pie Dough

I’ve mentioned (a couple times now), that the pie dough for this galette is flaky.  There is a healthy portion of butter in the dough to help with this.  Though I believe that are a couple extra key elements that make this gluten free dough tasty and flaky.

  • Cold butter – Just like in flaky biscuits or homemade croissants, the colder the butter, the better.  When the cold butter is heated, it releases steam which aids in layers and the desired flaky texture.
  • Flour blend – Let’s face it, every gluten free baker is going to have their version of pie dough.  For my flour blend, I choose gluten free flours that are free from any aftertaste.  Simply put, I have developed a blend that is hard to tell it is gluten free!
  • Xanthan gum – This is a polarizing ingredient in the gluten free baking community.  But for a flaky pie crust, I find it is necessary.  I did test a pie without it, and the crust came out more like a cookie.
  • Chilling the dough – A few times.  And the reason for this is to keep that butter cold! 
  • Don’t forget the sugar – I prefer a pie dough that is a little sweet.  Especially with a gluten free dough, a little sugar helps to enhance the flavor.  Certainly, you can omit the sugar in and outside the dough if that is your preference.

Tips For Making The gluten free Galette

  • Use cold butter – The butter in the dough must be cold to yield a flaky crust.
  • For more tips on making the galette/pie dough, refer to the original blog post – There is a link in the recipe to the post for making the pie dough.  In addition to lots of tips and faq’s.
  • Use some of the sugar mix in the cranberries to sprinkle on the outside of the galette – Think of all the flavor in that sugar being caramelized on the outside of the galette – Yum!
  • Slice the pears however you like – I chose slices, but you can also cut the pears into chunks.  There is no right way!
  • Don’t fret about perfection – Think of the galette as a rustic pie.  If it doesn’t come out in a perfect circle or with perfect edges, that’s ok!  It will still taste divine!
  • Top the pears with a few reserved cranberries before baking – It gives your eater an idea of the treat they are in store for.  And, it makes for a pretty presentation.
A slice of gluten free cranberry pear galette on a pretty white plate.

faq’s: How To Make A Gluten Free cranberry pear Galette

Can I double the recipe to make a larger galette?

I haven’t tested it, but I think that would work. Double the pie crust would likely yield an 8-inch galette.

Will different fruit work instead of the pears and cranberries?

Of course! That is the great thing about galettes – they are incredibly versatile!

What is the best kind of pear to use in a pie or galette?

I say whatever pear you like to eat. I prefer Bosc pears because they are buttery, sweet, and crisp.

Can I substitute different flours for the galette/pie crust?

I have only tested the crust with the flours listed in the recipe. Therefore I can’t say for certain how substituting flours will work. But, if you try different ones, let me know how they turn out!

Why does the galette dough have to be chilled so much?

All of the chilling is necessary to keep the butter cold and bake a flaky crust. Otherwise, you run the risk of the dough melting when baked.

Can I just roll the dough out bigger to make a larger galette?

I don’t recommend it because it will be way too thin.

How do I store leftovers?

The galette will store fine covered at room temperature for a few hours. Otherwise, cover and refrigerate overnight, then bring to room temperature when ready to serve.

Top view of a pretty cranberry pear galette with scoops of ice cream.
Close up of a flavorful cranberry pear gluten free galette with scoops of ice cream.
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Gluten Free Cranberry Pear Galette

Yield: 1 6-Inch Galette
Sweetened cranberries, cardamom spice pears, and flaky gluten free pie crust combine to make this gluten free cranberry pear galette.  The small batch 6-inch galette pairs sweet, tart, and spice tastefully for a galette that is wonderful for the holidays.  Top with your favorite ice cream or whipped cream!
Prep30 mins
Cook34 mins
Chill1 hr 45 mins
Total2 hrs 34 mins

Ingredients

Gluten Free Pie Crust

  • 1 tablespoon milk or cream (to brush the edges of the galette dough)
  • 1 to 2 tablespoons organic cane sugar (optional – to sprinkle on the edges of the galette dough)

Cranberry Filling Layer

  • 3/4 cup cranberries, fresh or frozen
  • 1/4 cup organic cane sugar (or granulated sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon water (or juice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon tapioca starch/flour (or corn starch)

Pear Filling Layer

  • 2 medium pears (I used Bosc)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

Instructions

Gluten Free Pie Crust

  • Follow the instructions to make the gluten free pie crust recipe. We are not blind baking (pre baking) the dough.
  • While the dough is chilling, make the cranberry and pear filling layers.

Cranberry Filling Layer

  • In a small bowl, add all of the ingredients for the cranberry filling and stir until well combined.

Pear Filling Layer

  • Peel the pears. Slice into at least 1/4 inch slices, or chop into large cubes. Sprinkle the cinnamon and cardamom over the pears and toss to combine.
  • Assemble the galette – Spoon the prepared cranberries into the center of the rolled out galette dough – leaving at least 2-inches along the edges. Two Tips – 1. Reserve a few cranberries to place on top of the pears for a pretty presentation. 2. Reserve some of the sugar from the cranberry mix to sprinkle on the outside of the galette dough instead of the plain sugar.
  • Arrange the pear slices on top of the cranberries. Fold up the edges of the dough over the filling, overlapping as needed. Gently pinch any overlaps to seal the dough.
  • Brush the edges of the galette dough with the milk/cream. Sprinkle with the plain sugar or reserved cranberry filling sugar. Place the assembled galette back into the refrigerator to chill while the oven is pre-heating.
  • Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Bake the galette for 34 to 38 minutes, or until the edges are golden and the cranberries are bubbling.
  • Cool the galette on the pan set on a wire cooling rack for 5 minutes, then transfer to the rack to cool completely. Serve at room temperature or cold. Top with your favorite ice cream or whipped cream and Enjoy!
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Notes

  • Pie Crust Tips  – Refer to the original blog post and recipe for tips and faq’s for the gluten free pie crust.
  • Serving Size – This recipe is intended to be a small batch recipe and tested as a small batch.  Though, if you want to make a larger galette, I think doubling the recipe should be fine.
  • Sugared Crust – This is optional, but delicious!  Use some of the sugar mix in the cranberries to sprinkle on the outside of the galette to impart all of the flavors and caramelize the exterior.
  • Pear Slices – Slice or cut the pears in any shape or size you prefer. 
  • Rustic is OK – Don’t fret about a perfectly round galette.  Think of the galette as a rustic pie.  It will still taste divine!
  • Storing Leftovers – The galette will store fine covered at room temperature for a few hours.  Otherwise, I recommend covering and storing in the refrigerator, then bring to room temperature when ready to serve.
Course: Dessert
Cuisine: American
Author: Erin Cernich

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