Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light November 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

303 calories; calories from fat 23%; fat 7.7g; saturated fat 4.9g; mono fat 1.9g; poly fat 0.4g; protein 2.6g; carbohydrates 50.6g; fiber 3.3g; cholesterol 17mg; iron 1.3mg; sodium 95mg; calcium 21mg.
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