Serve the most elegant dessert in the room by making this Pear Galette with Sparkling Cranberries. Shhh…no one needs to know that galettes are usually easier to make than traditional pies. Get ready for the compliment to roll in!
2 cups all-purpose flour
2 teaspoons cane sugar
1 teaspoon sea salt
10 tablespoons unsalted butter (chilled, cut into ½ inch pieces)
2 tablespoons milk
2 inches large bosc pears ( (about ⅔ pound, about 4tall), cored and cut into halves)
2 teaspoons sugar
2 tablespoons butter (melted)
1 teaspoon Chinese five spice
1 cup fresh cranberries
1 cup water
1 cup sugar
Make a simple syrup by bringing the water and sugar to a simmer in a medium saucepan. Let the syrup cool for 5 minutes and then add cranberries. Be mindful of temperature, as the berries will burst if the syrup is too hot. Cover and refrigerate for 4 hours.
Drain the cranberries and toss them in a large bowl with 1 cup of sugar until they are well coated. Do this in small batches, preventing the sugar from getting too damp. Using a large slotted spoon, place the coated cranberries on a parchment lined baking sheet to dry for a few hours. If necessary, do another toss in the sugar once cranberries have dried.
Preheat oven to 425 degrees Fahrenheit
Whisk the eggs with the milk in a small bowl or liquid measuring cup.
Whisk flour, sugar and salt together in a bowl. Cut the chilled butter into the flour using your fingertips. Alternately, do this in a food processor in short bursts, ensuring that the butter pieces are a little smaller than pea-sized.
Add half of the egg/milk mixture to the flour mixture. Gently stir with a wooden spoon to incorporate.
Transfer to a lightly floured surface and shape into a round disk. Refrigerate for 30 minutes.
Cut a piece of parchment the size of a large, heavy bottomed baking sheet. After dough has chilled, place onto parchment and roll to a 12-inch round or 12-inch rectangle (about ⅛ inch thick). The shape doesn’t have to be perfect because this is a free form pie. Transfer parchment, with dough, to baking sheet.
While the dough chills, make the filling. Lay each pear half face down and cut vertically into thin pieces, about ⅛ inch thick. Each pear half should give you about 9 slices, excluding the rounded edges, which can be eaten or discarded.
Mix Chinese five spice with melted butter
Decoratively layer pear slices on top of dough, leaving a 2-inch border. You can do this in a rose pattern, or simply layer them. Brush pears with butter/spice mixture. Gently overlap dough around pears, just covering the edges. Brush dough with remaining egg/milk wahs. Sprinkle pears with 2 teaspoons sugar.
Bake the galette in the center of the oven, for 25-30 minutes, or until pastry is golden brown and pears are tender.
Once galette has cooled to room temperature, sprinkle with Sparkling Cranberries. Serve with sweetened whipped cream, if desired.