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!
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!
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.