Mini Gluten Free Cranberry Pear Galette
Sweetened cranberries, cardamom spice pears, and flaky gluten free 6-inch pie crust combine to make this gluten free cranberry pear galette. The small batch galette is a wonderful dessert for the holidays!
Servings: 6 Servings
Calories: 87kcal
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
- ¾ cup cranberries, fresh or frozen
- ¼ cup organic cane sugar or granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 teaspoon water or juice
- 1 teaspoon vanilla extract
- 1 teaspoon tapioca flour or corn starch
Pear Filling Layer
- 2 medium pears I used Bosc
- ¼ teaspoon ground cinnamon
- ¼ 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.3/4 cup cranberries, fresh or frozen, 1/4 cup organic cane sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1 teaspoon water, 1 teaspoon vanilla extract, 1 teaspoon tapioca flour
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.2 medium pears, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom
- 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.1 tablespoon milk or cream, 1 to 2 tablespoons organic cane sugar
- 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 coconut cream and Enjoy!
Notes
- Pie Crust Tips - Refer to the original blog post and recipe for tips and faqs for the gluten free pie crust.
- Serving Size - This is a small batch recipe and only tested as such. However, 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 can be stored covered at room temperature for 6 to 8 hours, then refrigerated.
Nutrition
Calories: 87kcal | Carbohydrates: 22g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 2mg | Potassium: 91mg | Fiber: 2g | Sugar: 17g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.2mg