Cooking Light's Pear Galette with Brandied Cranberries and Raisins

Cooking Light's Pear Galette with Brandied Cranberries and RaisinsRecipe
Randy Mayor; Lydia DeGaris-Pursell
With its mix of fresh pears and dried fruit, this easy dessert is a beautiful ending to an eclectic Thanksgiving meal.


10 servings (serving size: 1 wedge and 2 tablespoons whipped topping)

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 23 %
Fat 7.7 g
Satfat 4.9 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 50.6 g
Fiber 3.3 g
Cholesterol 17 mg
Iron 1.3 mg
Sodium 95 mg
Calcium 21 mg


5 cups peeled Bartlett pears, cored and cut lengthwise into 1/4-inch-thick slices (about 2 pounds)
1 cup brandy
6 tablespoons golden raisins
6 tablespoons dried cranberries
1 1/2 cups all-purpose flour
6 tablespoons granulated sugar, divided
1/8 teaspoon salt
1/3 cup chilled butter, cut into small pieces
5 tablespoons ice water
Cooking spray
3 tablespoons brown sugar
2 1/2 tablespoons cornstarch
2 teaspoons powdered sugar
1 1/4 cups frozen reduced-calorie whipped topping, thawed


Combine the first 4 ingredients in a medium bowl; cover and let stand for 1 hour. Drain.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1 tablespoon granulated sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Gently press dough into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes.

Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover the dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed. Remove the top sheets of plastic wrap; fit dough, plastic wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Press dough against bottom and sides of pan, allowing dough to extend over edges of pan; remove remaining sheets of plastic wrap.

Combine 3 tablespoons granulated sugar, brown sugar, and cornstarch; stir with a whisk. Sprinkle 1/3 cup cornstarch mixture into pastry shell; cover with half of fruit mixture. Repeat layers with the remaining cornstarch mixture and fruit mixture. Fold edges of dough over fruit mixture (dough will only partially cover fruit). Sprinkle 2 tablespoons granulated sugar over fruit mixture; bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove galette from oven), and bake for an additional 45 minutes or until the pastry is golden. Cool for 10 minutes on a wire rack, and sift the powdered sugar over the top of the galette. Serve the galette warm or at room temperature with whipped topping.