Sunday 10 December 2017

Cranberry, Apple and Pear Galette

Perfect for the holidays or any day!

Galette 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, a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois (king cake) eaten on the day of epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.

I often make a galette because I like the ratio of pastry to filling and the casual look of the galette. I baked this one for a "girls night" at a friends home. It was a huge hit! 

Cranberry Apple Galette

1 1/2 c. flour
1/4 tsp. salt
12 T cold unsalted butter, cut into cubes
1/3 c. ice water


2-3 granny smith apples, peeled and sliced
1-2 pear  (the combination of apples and pears can be 2 and 2 or all of one, I had one ripe pear and three apples)
*four fresh fruits total!
1/2 cup fresh or frozen cranberries(thawed)
1/4 c. brown sugar
1/4 c. granulated sugar
2 T all purpose flour
1/4 tsp. salt
2 T lemon juice
3 T unsalted butter cut into small cubes
1 egg beaten with 1 tablespoon of water

Combine flour and salt in food processor and pulse to combine. Add ice water and pulse again. DO NOT over process. Little pieces of butter should be visible. Wrap in plastic wrap and chill for 20 minutes.

Preheat oven to 400 F degrees

Line a baking sheet with silpat or parchment paper.

Roll the pastry out to a large circle, about 1/8" thick. Place on the baking sheet and refrigerate while making the filling.


Make the filling in a large bowl, toss the apples, pear and cranberries with brown sugar, flour, salt and lemon juice. Set aside.

Assembly and baking

Place the apple/cranberry mixture onto the middle of the chilled pastry. Spread to about 3 inches from the edges. Fold the edges in so that it partially covers the filling. Don't worry about being fancy, this is meant to be rustic looking.

Dot with butter. And use a pastry brush to spread the egg wash on the exposed pastry.

Refrigerate 30 minutes. While this step is happening preheat the oven to 400 F degrees.

 Bake for 40-50 minutes or until done, check with a toothpick inserted easily into the apple. If it browns too fast, cover with foil.

Serve with whipped cream, vanilla bean ice cream or on it's own....delish! 

This pretty much says it all for our pups!


  1. YES....this was DELICIOUS. SEE YOU SOON! Baking more cookies today after riding. Cold, but sunny. Bon Appetite

    1. Yes! Thank you for commenting! See you soon! Cheers! JJ


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