Excellent taste! But I couldn't roll dough out to 14" so I had no overlap, and it was tough from too much handling. Didn't like the texture of the pears -- too firm, seemed undercooked. (guests agreed). Next time, I'll saute pears before baking; and increase amount of dough. Despite problems, we all had a second piece -- the taste is worth trying this recipe again.
Cooking Light's Pear Galette with Brandied Cranberries and Raisins
Randy Mayor; Lydia DeGaris-Pursell
More From Cooking Light
Amount per serving
- Calories: 303
- Calories from fat: 23%
- Fat: 7.7g
- Saturated fat: 4.9g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.4g
- Protein: 2.6g
- Carbohydrate: 50.6g
- Fiber: 3.3g
- Cholesterol: 17mg
- Iron: 1.3mg
- Sodium: 95mg
- Calcium: 21mg
- 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.
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