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Rustic Pear-Cranberry Galette
Dessert

Rustic Pear-Cranberry Galette

Credit: myDinnerPlan

Sliced pears and tart cranberries are tossed with brown sugar and cinnamon, piled onto a store-bought pie crust, and folded into a free-form tart. It bakes up golden and bubbling, and it's an easy, pretty fall dessert with no pie pan needed.

1 hr 2 batches of 8
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Ingredients

  • 1 cup Cranberries
  • 2 Pie Crusts
  • 2 Eggs
  • ¼ teaspoon Kosher Salt
  • 6 Pears
  • 2 tablespoons Sugar
  • 2 teaspoons Lemon (Juice)
  • 2 teaspoons Ground Cinnamon
  • 2 tablespoons Corn Starch
  • ½ cup Light Brown Sugar

Directions

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment. Unroll the pie crust onto the parchment.
  2. In a large bowl, gently toss the pears, cranberries, brown sugar, cornstarch, cinnamon, lemon juice, and salt.
  3. Pile the fruit in the center of the crust, leaving a 2-inch border all around.
  4. Fold the border up over the edge of the fruit, pleating it as you go. The center stays open.
  5. Brush the folded crust with the beaten egg and sprinkle the crust and fruit with the turbinado sugar.
  6. Bake for 35 to 40 minutes, until the crust is deep golden and the juices bubble.
  7. Let it cool on the pan for at least 15 minutes, then slice into 8 wedges and serve warm or at room temperature.