Randy Mayor; Lydia DeGaris-Pursell
10 servings (serving size: 1 wedge and 2 tablespoons whipped topping)

With its mix of fresh pears and dried fruit, this easy dessert is a beautiful ending to an eclectic Thanksgiving meal.

How to Make It

Step 1

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

Step 2

Preheat oven to 425°.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

MikyMouse's Review

December 12, 2010
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.

Cuisinia's Review

November 21, 2009
This was very good. I added toasted walnuts, but not enough (they were a great addition). I did feel like it was missing something, however. Not sure what. The morning after, I wanted to taste it to see what I thought the day after. My husband and I decided this would be excellent in place of sweet rolls or danish for breakfast. We'll be preparing some & freezing them (to the stage right before baking) for future use. Would be excellent with other fruits, too (apples, etc.).