Lucy Waverman's Kitchen

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Pear and Cranberry Galette

Pears are fresh from the orchard and cranberries just picked from the bogs: a perfect combination. Look for all-butter puff pastry as it makes a better crust.


Servings: 6 to 8

Ingredients

  • 2 pounds (1 kilogram) firm Bartlett pears, peeled and cored
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup fresh cranberries
  • 1 teaspoon grated lemon rind
  • 1/4 cup chopped toasted hazelnuts
  • 1/2 pound (500 grams) frozen puff pastry, defrosted
  • 1 egg, beaten with a pinch of salt

Method

Preheat oven to 425 F.

Cut pears into 1/2-inch slices. Melt butter in a large skillet over medium heat. Add sugar and stir to combine. Continue stirring until mixture begins to turn golden, about 3 minutes. Add pears and sauté, tossing them in the caramel, for 10 minutes or until softened. Add cranberries and cook for 2 more minutes or until pears are soft and golden. Remove from heat. Stir in lemon rind and hazelnuts. Let cool.

Roll puff pastry to a free-form 14-inch round on a floured surface. Place on a parchment-lined baking sheet.

Scrape filling into the centre of the pastry. Fold outer edges of pastry up over filling, creating overlapping folds all the way around. About 8 inches of filling will be uncovered in centre. Brush pastry with beaten egg. Bake for 20 to 25 minutes or until pastry is golden. Cool before serving