CRANBERRY-PEAR GALETTE WITH PECAN CRUST
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 18
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.
CRANBERRY GALETTE
Sophisticated and rustic meets easy and guilt-free with this gorgeous galette recipe that is perfect for the holidays.
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 1 Serving
MAPLE-PECAN GALETTE WITH FRESH GINGER
Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives it a warm and toasty note, and fresh ginger and allspice, a delicately spicy nuance. You can substitute other nuts for pecans, and walnuts or slivered almonds would work particularly well. And both the dough and filling can be made a few days ahead. Serve this with whipped cream or ice cream for a sophisticated dessert, then save the leftovers for breakfast the next day. An unadorned slice is fantastic with coffee.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 16
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.
CRANBERRY PECAN COOKIES
These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that's been slaved over. -Louise Hawkins, Lubbock, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PEAR CRANBERRY GALETTE
I used Bartlett pears for this juicy galette, but pretty much any variety will work, as long as they're not overly ripe.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 1 9-inch galette, serving 8
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 23 grams
CRANBERRY BACON GALETTE
Sweet, smoky, tangy, fresh...the flavors in this distinctive appetizer are sure to perk up taste buds for dinner. I sprinkle the warm squares with basil and add a dollop or two of a mascarpone cheese topping. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 9 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 355 calories, Fat 23g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 299mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
RUSTIC CRANBERRY-PEAR GALETTE
Although now slightly tweaked, this recipe comes from the Jan 2003 cookbooklet Favorite Brand Name Recipes -- Holiday Desserts. Why it's called a 'galette' is beyond me since in France, I understand that refers to a type of cake, while in French Canada, I think it's more like a large cookie. What this recipe makes, for me, is more like an open, rustic pie! Whatever you call it, it is delicious!
Provided by Sydney Mike
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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.
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APPLE, CRANBERRY, AND PECAN GALETTE - BETTER HOMES
From bhg.com
Servings 10Calories 418 per servingTotal Time 2 hrs
- For pastry, in a large bowl combine flour, 1 Tbsp. sugar, and the salt. Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle 1 Tbsp. of ice water over part of mixture. Toss with a fork to moisten. Continue adding water 1 Tbsp. at a time, moving moistened mixture to the side of bowl, until mixture is moistened and comes together when squeezed. Form dough into a disc and wrap with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.
- Preheat oven to 425°. For filling, place apples in a large bowl and sprinkle with orange juice; toss to coat. In a small bowl combine 2/3 cup sugar, the cinnamon, and allspice. Sprinkle apples with sugar mixture; stir to coat. Stir in cranberries.
- If necessary, let dough stand at room temperature 30 minutes or until soft enough to roll out. On a well-floured surface, roll dough into an oval about 1/8 inch thick (about 18x12 inches). Don't worry if it isn't perfect. Transfer to a baking sheet lined with foil. Spread pecans over pastry, leaving a 2-inch border. Spoon fruit over pecans, making sure to scrap all the sugar mixture from the bowl. Using foil as an aid, bring pastry edge over fruit, crimping and folding as needed. In a small bowl combine egg and the water. Brush pastry with egg mixture. Sprinkle with 1 to 2 Tbsp. sugar.
- Bake 15 minutes. Reduce heat to 350° and bake 30 to 40 minutes more or until apples are tender and crust is deep golden brown. For easier slicing, let cool before serving.
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- Get everything ready so you're not scrambling (measure ingredients out, prep the ice water, cut the butter into 1/2 inch cubes, etc.).
- In a food processor, mix the flour, 1 tablespoon of granulated sugar, and 1/4 teaspoon salt. Add the butter cubes and pulse until crumbs form. With food processor running on low speed, add the water and lemon juice through the spout on the lid. Stop processing once the dough just barely starts to clump together.
- Transfer the dough to a large piece of cling wrap. Form the dough into a disc shape and cover with the plastic wrap. Refrigerate for 45 min - 1 hour.
- When the dough is almost finished chilling, preheat the oven to 375F and move the rack to the bottom of the oven.
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