# Components:
→ Pastry Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 8 tablespoons unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water
→ Spiced Pear Filling
06 - 4 large ripe pears, such as Bosc or Anjou, peeled and sliced 1/4 inch thick
07 - 1/2 cup fresh or dried cranberries
08 - 1/3 cup brown sugar, packed
09 - 2 tablespoons all-purpose flour
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground ginger
13 - Pinch of ground cloves
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon unsalted butter, cut into small pieces
→ Assembly
16 - 1 large egg, beaten
17 - 1 tablespoon coarse sugar
18 - Vanilla ice cream or whipped cream, for serving
# Method:
01 - In a mixing bowl, combine all-purpose flour, salt, and granulated sugar. Cut in cold, cubed butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually drizzle ice water, one tablespoon at a time, tossing the mixture just until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
02 - In a large bowl, gently toss sliced pears and cranberries with brown sugar, all-purpose flour, ground cinnamon, nutmeg, ginger, ground cloves, and fresh lemon juice until fruit is evenly coated.
03 - Preheat oven to 400°F. On a sheet of parchment paper, roll chilled pastry dough into a 12-inch circle. Transfer the parchment and dough onto a baking sheet. Mound fruit filling in the center, leaving a 2-inch border around the edge. Dot the filling with pieces of butter. Fold pastry edges over the fruit, pleating as needed for a rustic shape.
04 - Brush the folded pastry edge with beaten egg and sprinkle with coarse sugar. Bake on the center rack for 40 to 45 minutes or until the crust turns golden brown and the filling bubbles. If the pastry edges brown too rapidly, cover loosely with foil.
05 - Allow galette to cool on the baking sheet for 10 minutes, then transfer to a serving plate. Slice and serve warm or at room temperature with vanilla ice cream or whipped cream as desired.
