Pecan Cranberry Galette Recipes

CRANBERRY-PEAR GALETTE WITH PECAN CRUST

Steps:

• Make the crust: Position a rack in the bottom third of the oven and preheat to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool.
• Pulse the toasted pecans, flour, sugar and salt in a food processor until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough looks like coarse crumbs and just holds together when pinched. Pulse in the egg and ice water just until the mixture is slightly moist. The dough will be crumbly; do not overwork it. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
• Line a baking sheet with parchment paper. Dust the top of the dough with flour and press and roll out into a 14-inch round on a lightly floured surface. Transfer to the baking sheet. (It's OK if the dough is larger than the baking sheet ¿ you'll fold in the edge.) Pinch together any cracks in the dough.
• Make the filling: Toss the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edge with water and sprinkle with sugar.
• Bake until the filling is soft and bubbling and the crust is golden brown, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

PECAN-CRANBERRY GALETTE

Steps:

• Make the dough:
• Pulse flour, pecans, granulated sugar, cinnamon, and salt in a food processor until pecans are finely ground. Add butter and pulse until sandy. With the motor running, slowly pour in 1 Tbsp. cold water, then pulse until dough starts to clump together. Form into a ball with your hands. Tightly wrap in plastic and chill at least 1 hour or up to 2 days.
• Make the filling and assemble:
• Preheat oven to 350°F. Bring cranberries and whiskey to a boil in a small saucepan over medium heat (or microwave in a small heatproof bowl). Remove from heat and let sit 10 minutes. Strain cranberries through a fine-mesh sieve, discarding (or drinking) the booze.
• Whisk egg in a large bowl. Set aside about 1 tsp. beaten egg in a small bowl to use for brushing crust. Whisk brown sugar, butter, and salt into remaining egg in large bowl until smooth, then stir in cranberries and pecans.
• Let dough sit at room temperature 10 minutes. Roll out dough on a lightly floured work surface to an approximately 11" round. Don't worry if your circle isn't perfect or the edges are cracked-that's okay. Transfer to a parchment-lined rimmed baking sheet.
• Spoon filling onto center of dough, leaving a 2" border. Fold dough up and over filling, overlapping slightly and using parchment to help lift the dough. Brush dough with reserved egg wash, then sprinkle generously with coarse sugar. Chill for 10 minutes.
• Bake galette until filling is puffed and set and crust is golden brown, 25-30 minutes. If some of the filling leaks out, don't worry-just trim that off before serving. Let galette cool slightly. Serve with whipped cream.

PEAR CRANBERRY GALETTE

Steps:

• Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
• Soak the cranberries for 5 minutes in hot water. Drain and dry on paper towels. Toss the sliced pears with the lemon juice in a large bowl, then add the dried cranberries, honey, cinnamon and vanilla and gently toss together.
• Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
• Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Sprinkle the sugar over the fruit and the crust. Place in the oven and bake 50 to 60 minutes, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.

APPLE-CRANBERRY GALETTE

Steps:

• Preheat oven to 375 degrees F.
• Roll the pie crust out into a 12-inch circle. Place the crust on a large baking sheet. Top the crust with apple slices and cranberries. Drizzle lemon juice over top. Sprinkle sugar over top. Pull up the sides of the crust slightly and roll over, covering the filling by about 1 inch.
• Bake 20 minutes, or until the crust is golden brown and the apples are tender.

PECAN CRANBERRY BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
• Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
• Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

RUSTIC CRANBERRY-PEAR GALETTE

Steps:

• Preheat oven to 450 degrees F. Coat pizza pan or baking sheet with nontstick cooking spray, then set aside.
• Set aside 1 teaspoon sugar, then, in a medium bowl, combine remaining sugar, cornstarch & cinnamon, blending well.
• Add pears, cranberries & vanilla extract & toss to coat.
• Remove crust from pouch, then unfold it, remove plastic sheets & place it on the prepared baking sheet.
• Spoon pear mixture in center of crust to within 2 inches of the edge.
• Fold edge of crust 2 inches over pear mixture & crimp slightly.
• In a small bowl, combine egg white & water & whisk until well blended.
• Brush egg wash onto outer edges of pie crust & sprinkle with remaining 1 teaspoon of sugar.
• Bake 25 minutes or until pears are tender & crust is golden brown. If edges brown too quickly, covere with foil after 15 minutes of baking.
• Cool on wire rack at least 30 minutes.

CRANBERRY GALETTE

Steps:

• Preheat your oven to 375°F. Line a baking sheet with parchment paper.
• Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until soft (if you unroll it cold, it might tear). Unroll the pie crust on top of the parchment lined baking sheet.
• In a large bowl, stir together the cranberries, orange flavor, stevia extract, and vanilla paste.
• In a small bowl, whisk together the erythritol and cloves. Dump this over the cranberries and stir together. Scoop the mixture into the center of the pie crust and fold the dough over to create a galette.
• In a tiny bowl, whisk together the egg yolk and water. Brush this over the pie crust (you won't need to use all of it... you'll probably end up using about half) and sprinkle on the remaining erythritol. Bake for ~30 minutes, or until the pie crust is a lovely golden brown. Let cool, then slice and serve!

CRANBERRY BACON GALETTE

Steps:

• Preheat oven to 400°. For topping, in a small bowl, combine cheese, marmalade and cranberry sauce. Refrigerate until serving., In a large skillet, cook sugar over medium-high heat 1-2 minutes or until it just begins to melt. Add onion; cook and stir 2 minutes longer., Stir in cranberries, mushrooms, oil, lemon pepper, salt and paprika; cook and stir 2 minutes. Reduce heat. Stir in juice; cook and stir until mushrooms are tender, about 4 minutes., On a parchment paper-lined baking sheet, unfold puff pastry sheet and form a 10-in. square, using a rolling pin if necessary. With a ruler, cut a 10x2-in. rectangle with a long sharp knife or pastry wheel. From the 10x2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Remove and discard trimmings. Prick the remaining 10x8-in. pastry base all over with a fork. Brush water 1/2 in. around edges of pastry base. Place the 10x1/2-in. and 7x1/2-in. strips along edges to form sides. Press lightly., Spread cranberry mixture to edges; sprinkle with bacon. Bake 18-22 minutes or until pastry is golden brown. Cool 10 minutes. Sprinkle with basil. Serve warm with topping.

PEAR CRANBERRY GALETTE

Steps:

• Preheat oven to 350ºF.
• Lightly coat baking sheet with non stick cooking spray.
• In a medium bowl, mix together flour and salt.
• While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
• Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
• Shape dough into a disc.
• Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
• While dough chills, peel pears and slice in half lengthwise.
• Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
• Place the pear halves in a bowl of water mixed with a little lemon juice.
• On baking sheet, roll out dough int a rectangle.
• Drain pears and and slice thinly.
• Insert knife blade under the slices and lift onto dough.
• Repeat with remaining slices.
• Fold dough edges up and over pears about a 1/2 inch or so to form a border.
• You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
• This is an open fruit cake so Pears will not be entirely covered by dough.
• Sprinkle pears with Splenda.
• Brush pears with melted preserves.
• Sprinkle pears with cranberries and slivered almonds if using.
• Bake at 350ºF 30 minutes or until top is golden brown.
• Cool on wire rack.
• Slice into squares to serve.
• Can be served warm or room temperature.

MAPLE-PECAN GALETTE WITH FRESH GINGER

Steps:

• Make the dough: Crack the egg into a measuring cup and beat it with a fork. Add enough cold water to measure 1/3 cup. Transfer 1 tablespoon of the egg mixture to a small covered container and reserve it in the refrigerator for brushing the crust before baking.
• To make the dough in a food processor, combine the flour, sugar and salt in the work bowl and pulse two or three times to combine. Add cubed butter, then pulse until the mixture has formed lima bean-size pieces. Drizzle in the egg mixture and pulse just to combine, taking care not overprocess.
• To make the dough by hand, put the flour, sugar and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers (or use a pastry blender) until the largest pieces are the size of peas. Drizzle in the egg mixture a little at a time, mixing until the dough starts to come together.
• Dump the dough onto a lightly floured surface, and squeeze it once or twice to form a ball. (Add a few drops of water if needed to help the dough come together.) Flatten into a disk, cover in plastic wrap and chill for at least 2 hours or up to 3 days.
• Make the filling: Set aside 1/2 cup pecans for the topping. Put remaining 1 cup pecans in a food processor with the sugar and process until finely ground. (If you've made the crust in a food processor, don't bother washing it out.) Pulse in the butter, egg, bourbon, vanilla, ginger, allspice and fine sea salt until smooth. Chill for at least 1 hour and up to 3 days, until the mixture is cold and solid.
• Place a piece of parchment paper on a work surface. Unwrap the dough and place it in the center of the paper. Top with another piece of parchment paper. Using a rolling pin, roll the dough into an 11-inch round. (It can be ragged at the edges.) Leaving the dough sandwiched in the parchment paper, transfer it to a rimmed baking sheet.
• Remove the top piece of parchment paper from the dough. Spoon the pecan mixture onto the dough circle, leaving a 1 1/2-inch border. Top with reserved whole pecans. Gently fold the pastry over the filling, pleating to hold it in. (Casual folds are fine: The aim is to make sure the filling stays in the tart.)
• Put the galette, uncovered, in the refrigerator for another 20 minutes (and up to 1 hour). It should be cold and firm to the touch when you put it in the oven.
• As the galette chills, heat the oven to 375 degrees.
• Brush pastry with reserved egg mixture. (Add a little water if it thickened as it sat.) Sprinkle the pastry very lightly with flaky sea salt and very generously with maple sugar.
• Bake the galette for 25 to 35 minutes, until the crust is golden brown. Transfer baking sheet to a wire rack to cool for at least 30 minutes before cutting. Serve warm or at room temperature, with whipped cream or ice cream.

BLUEBERRY PECAN GALETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Make the pecan crumble: In a medium bowl, mix together the pecans, flour, oats, granulated sugar, and salt. Add the butter and use your fingertips to work into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
• Make the filling: Add ½ cup of the Walmart® blueberries to a large bowl and mash with a fork. Add the remaining 2 cups of blueberries, the granulated sugar, cornstarch, salt, lemon zest, and lemon juice, and mix until well combined.
• Unroll the refrigerated pie crust onto the prepared baking sheet. Pour the blueberry filling onto the center of the crust and spread evenly, leaving a 2-inch border around the edges. Going in one direction, fold the dough border over the filling, creating creases by using your fingers to tuck the dough under itself every 2-3 inches. Sprinkle the pecan crumble on top of the filling. Chill the galette in the refrigerator for 15 minutes.
• In a small bowl, whisk together the egg and water.
• Once the galette has chilled, use a pastry brush to brush the egg wash over the crust, then sprinkle with the coarse sugar.
• Bake the galette for 25 minutes, then rotate the pan and bake for another 20-25 minutes, or until golden brown and the filling is set. If the crust starts to brown too much, tent the edges of the galette loosely with foil. Remove the galette from the oven and let rest for 1 hour before serving.
• Slice the galette into 6-8 pieces and serve topped with a scoop of ice cream and a sprinkle of chopped pecans.
• Enjoy!