I’ve been loving all the seasonal winter fruits this year. In case you missed my other winter galette, head over to see my Rosemary Apple and Pear Gluten Free Galette.

My husband really dislikes cranberries but they are probably one of my most anticipated fall & winter ingredient. I scour the grocery stores late October, hoping to catch that glimpse of the first bag of cranberries to hit the stores. When they first appear, I buy as many as I can, several bags & hoard them in my freezer, adding them to everything from smoothies to pies, bread & more. I especially can’t resist the combination of cranberries & pears together that’s why I had to make this pear and cranberry gluten free galette.

As I mentioned in my rosemary apple and pear, I use King Arthur Multi Purpose Gluten Free Flour blend for this crust recipe. If you prefer a DIY crust, check out my Lemon & Blueberry Galette crust.

This galette would be just about the perfect little gift for a neighbor too, don’t you think? I’d love my neighbor to bring me one! I wish more people still did lovely edible gifts.

How to prepare pear and cranberry galette

  • PREPARATION TIME: 15 mins
  • COOK TIME: 35 mins
  • TOTAL TIME: 50 mins
  • AUTHOR: Trisha

INGREDIENTS

  • For the crust:
  • 1 cup King Arthur Gluten Free Multi Purpose Flour
  • 6 Tablespoons Chilled Butter, divided (Use Organic Palm Shortening for dairy free option)
  • ½ teaspoon Salt
  • 7 Tablespoons Cold Water (approx.)
  • 1 Tablespoon Fresh Rosemary, chopped
  • Tapioca Flour for dusting
  • For the filling:
  • 2 Pears, sliced
  • 1 cup Cranberries
  • ¼ cup Maple Sugar (or Organic Cane Sugar)
  • 2 Tablespoons Orange Juice
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Ground Cloves
  • 1 teaspoon Tapioca Flour

INSTRUCTIONS

  1. Preheat the oven to 400.
  2. Assemble the crust by putting the flour & salt in a large bowl.
  3. Add the butter in, one tablespoon at a time, by cutting it into the flour with forks or a pastry blender. Be careful not to overwork the butter.
  4. Slowly add in cold water, 1 to 2 tablespoons at a time, mixing after each one is added. You’ll need approximately 7 tablespoons of water & once the dough can be shaped with your hands, that will be enough. Dough will feel slightly wet while you’re forming it into a ball. You can dust the outside with tapioca flour to make it easier to handle.
  5. Place dough in the refrigerator while you make the filling.
  6. To make the filling, place all the filling ingredients in a bowl & mix until well combined. Set aside.
  7. Remove the dough from the refrigerator & place it on a piece of parchment paper dusted with tapioca flour. Place another piece of parchment paper on top to cover the dough while you roll it into a circle.
  8. Circle will be approx. 10 inches wide.
  9. Gently remove the top piece of parchment paper & pour the filling into the center of the dough.
  10. Gently fold the dough up around the edges of the filling & press it together.
  11. Place on a baking sheet & bake for 30-35 minutes until fruit is soft. Crust won’t brown like traditional crust.

Looking for more delectable winter treats?

Don’t miss my Best Chocolate Chip Gluten Free Cookie Recipe!

Or my Gluten Free Lemon Poppy Seed Bread Recipe!

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