The beauty of baking in the late fall is that it forces you to slow down and embrace the warmth of your kitchen.
Nothing captures that feeling quite like a galette — rustic, forgiving and effortlessly elegant. This week, we’re featuring a breathtakingly simple yet intensely flavored pear and cranberry galette from baker extraordinaire and frequent Southforker recipe contributor, Mary Schoenlein.
Mary is a familiar name to anyone who spent time on the East End, as the former owner of East Hampton’s iconic (and sorely missed) Mary’s Marvelous, which closed its doors in September 2021. While the brick-and-mortar storefront is gone, Mary continues to connect with her readers and bakers through her Substack, noting that she is “deeply grateful that you want to share the connected experience that will always be Mary’s Marvelous.” This community is indeed lucky to have her guidance still.
And this galette is pure guidance. As Mary explains, “Each element of this galette is quick to make, and together they create something rustic, elegant and comforting. I like to make individual tarts, but you can just as easily roll the pastry into a single 12-inch round for a single, show-stopping galette.” The flavor profile is spot on for the season: “The combination of tender pears and tart cranberries feels like winter’s best duet, especially with a hint of ground star anise (use it if you’ve got it; it adds a lovely, subtle intrigue).” Mary recommends serving it warm “with a dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or, if you’re feeling indulgent, a pour of silky vanilla custard sauce.”
The proper foundation of this recipe, however, is Mary’s flaky pie crust. If you’ve ever been intimidated by homemade pastry, Mary’s advice is for you. “Pie crust is one of the great fundamentals of baking, and I would love every home baker to feel confident making it. It isn’t mysterious; it’s simply a matter of a good recipe, the proper technique, and a little practice.” After four decades of testing, she landed on this specific method: “This version, a blend of both butter and shortening, is my favorite. It delivers a tender, flaky crust with a good balance of flavor and structure.” Her promise is compelling: “With this recipe, you’ll never need to reach for a store-bought crust.” She says the food processor makes quick work of it, taking “about ten minutes” to yield a perfect dough ready for pies, tarts, or galettes. The secret? “Very cold butter, shortening, and water, and not overmixing the dough. Follow the steps, trust your hands, and savor the joy that comes from pulling a golden, homemade pie from the oven.”
The joy, as she says, is worth it. Grab your pears, your cranberries and let’s get baking.
Tips for the Home Cook
This pear and cranberry galette is perfect for the holiday weekend, and it happens to be one of the best desserts you can prepare in advance to take the stress out of your Thanksgiving day.
- Prep the Dough Ahead: You can make the entire pie crust recipe in advance. Wrap the dough tightly and refrigerate it for up to three days or freeze it for up to two months. Mary often doubles the recipe and keeps extra dough in the freezer for whenever inspiration strikes.
- Use Cold Ingredients: As Mary emphasizes, cold fat is the key to flakiness. Cut the butter and shortening into small pieces, then refrigerate for 10 minutes before using. Using cold ingredients ensures the fat melts only in the oven, creating steam pockets for maximum lift.
- Rustic is Best: The galette is a free-form, rustic dessert. Don’t worry about making a perfect circle or folding the edges with precision. The slight imperfection is part of its charm. Just make sure you tuck the dsough up far enough to hold the fruit juices.
- Avoid a Soggy Bottom: To prevent the pastry beneath the fruit from getting soggy, dust the center area of the dough (where the fruit sits) with 1–2 tablespoons of breadcrumbs, finely ground nuts (like almonds), or semolina before placing the fruit down. The dusting of breadcrumbs, nuts, or semolina serves as a barrier that absorbs excess moisture.
- Bonus Tip: Quick Cranberry Compote: If you have extra cranberries on hand, make the simple 10-minute compote (recipe provided separately). It’s tart and ready in minutes, making it just as delicious for topping yogurt as it is for filling a pear-cranberry galette. You can dress it up with orange zest or freshly grated ginger for extra dimension.
Pear and cranberry galette
Ingredients
For galette
- 1 flaky pie crust dough (chilled and divided in four portions)
- quick berry compote (chilled)
- 4 Bosc pears, ripe but firm
- 2 to 4 tbsp granulated sugar (adjust to taste)
- 4 tbsp unsalted butter
- 2 generous pinches of ground star anise (optional)
- egg wash (1 egg + 1 tbsp water)
- extra sugar for sprinkling
For quick berry compote
- 2 cups fresh cranberries
- 3 tbsp honey or maple syrup, plus more to taste
- orange zest or freshly grated ginger (optional)
For flaky pie crust dough
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp granulated sugar
- 6 tbsp cold, unsalted butter, cut into 1/4-inch cubes
- 4 tbsp cold vegetable shortening
- 3 to 4 tsbp ice-cold water
Directions
For galette
- Preheat the oven to 425℉. Ensure both the cranberry compote and pie crust dough are thoroughly chilled.
- On a lightly floured surface, roll each of the four dough discs into a 6-inch circle. Place the circles on a sheet pan and refrigerate them while you prepare the fruit.
- Peel and core the pears. Cut each pear in half lengthwise, then slice each half into five wedges (about ten pieces per pear).
- In a large (10–12-inch) nonstick skillet, melt two tablespoons of butter over medium-high heat until foamy. Add half the pears, arranging them in a single layer. Sprinkle with 1–2 tablespoons sugar. Sauté for about 5 minutes, turning occasionally, until the pears are golden and slightly caramelized.
- Transfer the first batch of pears to a plate. Repeat the process with the remaining butter and pears.
- Sprinkle the sautéed pears with the ground star anise (if using). Let them cool completely before assembling the galettes; warm fruit will soften the pastry.
- Remove the pastry circles from the refrigerator. Divide the cranberry compote evenly among them, spreading a small dollop into the cente rof each, leaving a 1-inch border.
- Arrange the cooled pears over the compote, dividing them evenly. Keep a 1½–2-inch border clear for folding.
- Fold the edges of the dough up and over the fruit, pleating as you go to form a rustic edge. Brush the pastry with the egg wash and sprinkle lightly with sugar.
- Bake for 20–25 minutes, until the crust is nicely golden brown and the filling is bubbling.
For quick cranberry compote
- In a small saucepan, combine the cranberries and three tbsp of honey or maple syrup.
- Set over medium heat, cover, and cook until the cranberries begin to bubble.
- Reduce the heat to low, keep covered, and simmer for about 10 minutes, or until the berries have broken down into a chunky compote.
- Taste and add a little more sweetener if desired. The recipe writer prefers it on the tart side when pairing with pears. Chill thoroughly before using in the galette.
For pie crust
- Put the flour, salt, and sugar in the food processor bowl and pulse 2 or 3 times until combined.
- Add the diced cold butter and pulse 2 or 3 times to break it up.Next, add the cold shortening and pulse until the dough resembles coarse cornmeal. Small visible pieces of butter are good—they create flakiness.
- Add 3–4 tablespoons of ice-cold water and pulse lightly just until the dough begins to come together. Stop the machine immediately when the pastry forms a ball. Do not overwork the dough.
- Turn the dough out onto plastic wrap. Using the plastic wrap, gather the dough into a smooth, flat, round disc. Wrap tightly and refrigerate for several hours or, ideally, overnight.
- To roll, place the chilled dough on a lightly floured surface and roll it out to the desired size (for this recipe, divide into four discs first, then roll each into a 6-inch circle).
- Refrigerate the rolled dough until ready to assemble the galettes.
