Easy Cranberry Sauce with Roasted Pear Galette Recipe
Flaky, nutty crust, sweet-tart cranberry filling, and a beautiful aroma while it is baking. No, it is not magic; it is Cranberry Sauce Pear Galette.
Juicy, spiced pear chunks, tangy cranberry sauce, and a subtle layer of almond frangipane nestled in a browned-butter, hazelnut crust.
A sprinkle of turbinado sugar and a warm honey glaze finish makes it irresistible.
Don’t wait any longer, make this Rustic Cranberry Galette this holiday season.
Looking for more holiday desserts?
How is this recipe different?
- We roasted the pears
- We made the crust with browned butter
- We used coconut sugar
Key Ingredients and Substitutions
Cranberry Sauce brings the tart, tangy contrast to the sweet pears and rich frangipane. Use a sauce that’s thick enough to stay put during baking. Too runny, and it can make the crust soggy. Homemade or high-quality store-bought both work. Add a splash of orange juice, a sprinkle of warm spices (cardamom, ginger), or a little zest to elevate flavor.
Flour Mix (All-Purpose + Whole Wheat + Hazelnut Meal) – all-purpose flour provides structure and flakiness. Whole wheat flour adds nuttiness, depth, and rustic flavor, while Hazelnut meal boosts nuttiness. Don’t overwork the dough. Rolling between parchment helps prevent the hazelnut meal from sticking. For a gluten-free version, you could experiment with almond flour blends, but the texture will be different.
Coconut Sugar – it is slightly darker and more flavorful than white sugar. Brown sugar works in a pinch, but the flavor is slightly sweeter and less complex. Maple sugar or date sugar can also work.
Pears – juicy, sweet, and slightly firm, pears provide texture and balance the tartness of the cranberries. Chunky pieces give a rustic feel and roast beautifully. Choose ripe but firm pears (like Bosc or Anjou) so they hold their shape. Overripe pears can get mushy. Apples, quince, or firm figs work well. Adjust baking time slightly for softer fruits.
Spices (Cardamom, Ginger, Nutmeg) – they add warmth, depth, and complexity to the fruit filling. Start with small amounts. Freshly grated spices (ginger, nutmeg) make a noticeable difference. Use cinnamon in place of nutmeg for a sweeter profile. Cloves can be used sparingly instead of nutmeg for a bolder aromatic kick.
Frangipane (Almond Cream) – creates a creamy, rich layer that prevents the fruit from making the crust soggy. Spread evenly, but don’t go to the very edge. Leave room for folding the crust. Keep ingredients at room temperature for smooth blending. Omit for a lighter galette. Substitute almond flour with hazelnut flour for an even nuttier, slightly different flavor.
Other ingredients: sea salt, ice water, zest of one orange, butter, egg yolk, vanilla extract
Equipment you will need
- Mixing bowls
- Whisk and/or fork
- Stand mixer or hand mixer
- Pastry cutter or fork
- Measuring cups and spoons
- Microplane or zester
- Small saucepan
- Rolling pin
- Parchment paper
- Baking sheet
- Bench scraper or spatula
- Knife
- Pastry brush
- Oven thermometer
- Cooling rack
Top Tips
Flavor & Spice balance – taste your roasted pears and cranberry sauce before assembly. Adjust a pinch more spice if desired. Don’t skip the fresh orange zest.
Crust – plan ahead and make the browned butter first; cool it and shred or chop it into the crust.
Frangipane layer – spread evenly, leaving a 2-inch border for folding.
Fruit prep – optional: toss pears with a touch of honey before baking for extra caramelization.
How to make it
- In a small pan, melt the butter over medium heat until it turns golden brown and smells nutty. Pour into a bowl to cool. Place it in the fridge or freezer.
- Preheat oven to 375°F (190°C). Toss peeled, cored, chunky pear pieces with a little orange zest, a pinch of cardamom, ginger, and nutmeg. Roast for 10–12 minutes until slightly tender but not mushy. You can sprinkle with some honey. Let cool.
- In a large bowl, whisk together flours, hazelnut meal, coconut sugar, and salt.
- Cut in the cooled brown butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add tablespoons of ice water, 1 tbsp at a time, until the dough comes together.
- Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Using your stand mixer with the paddle attachment (or hand mixer), cream softened butter and coconut sugar until smooth.
- Mix in almond flour, egg yolk, vanilla extract, salt, cardamom, and ginger until creamy.
- Set aside until ready to assemble.
- Preheat oven to 375°F (190°C) if not already.
- Roll out the chilled dough on a lightly floured surface into a rough, large circle (12-inch)
- Transfer dough to a parchment-lined prepared baking sheet.
- Spread the frangipane in the center of the galette crust, leaving about 2 inches of border all around.
- Spread the cranberry mixture over the frangipane.
- Scatter the roasted pear chunks over the cranberries in a loose, rustic pattern.
- Fold the edges of the pastry dough over the filling, pleating as needed.
- Brush the dough edges with an egg wash.
- Sprinkle turbinado sugar over the crust for sparkle and crunch.
- Bake at 375°F (190°C) for 35–45 minutes, until the crust is golden and the filling is bubbly.
- Rotate the baking sheet halfway through for even baking.
- Remove galette from oven and immediately brush warm honey over the pears and crust for a beautiful, glossy finish.
- Optional: sprinkle with toasted hazelnuts and orange zest.
- Let cool slightly before slicing.
Best ways to enjoy
- Serve slightly warm so the fruit is juicy and the crust is crisp.
- with a light drizzle of honey or a sprinkle of powdered sugar
- With a dollop of whipped cream
- With whipped mascarpone or cream cheese
- With a scoop of vanilla Ice cream
- Sprinkle more toasted hazelnuts
- Add a few extra fresh cranberries or orange zest strips on top
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Storage instructions, reheating
Short-Term Storage
- Room temperature: Store the galette loosely covered with foil or a tea towel for up to 1 day.
- Tip: Avoid airtight containers at room temperature, as they can make the crust soft.
Longer Storage
- Refrigerator: Wrap lightly in plastic wrap or place in a partially covered container for up to 3 days.
- Tip: Chill gently; if wrapped too tightly, the crust may soften from trapped moisture.
Reheating
- Preheat oven to 325°F (160°C).
- Place galette on a baking sheet and warm for 8–12 minutes (depending on size).
- This refreshes the crust and warms the filling without overcooking the fruit.
Freezing
- You can freeze before or after baking:
- Unbaked: Wrap tightly in plastic wrap and freeze up to 1 month. Thaw in the fridge overnight before baking.
- Baked: Wrap tightly and freeze up to 1 month. Thaw at room temp, then warm in the oven as above to refresh crust.
Easy Cranberry Sauce with Pear Galette Recipe
Equipment
- mixing bowls
- whisk, fork
- pastry cutter
- baking sheet
- measuring cups and spoons
- microplane or zester
- Rolling Pin
- pastry brush
- parchment paper
Ingredients
For the Hazelnut Brown Butter Crust
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- ¼ cup hazelnut meal (or finely ground toasted hazelnuts)
- 2 tablespoon coconut sugar
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, browned and cooled slightly browned and cooled
- 2 tablespoon ice water as needed
- 1 orange zest
For the Frangipane Layer
- ¼ cup unsalted butter softened
- ¼ cup coconut sugar
- ½ cup almond flour
- 1 egg yolk
- ½ tsp vanilla extract or almond extract
- Pinch salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- For the Filling
- 1 cup cranberry sauce homemade or high-quality store-bought
- 2 medium ripe pears peeled, cored, and diced (roasted or lightly sautéed)
- ½ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
For Assembly & Finishing
- 1 egg beaten (for egg wash)
- 1 tablespoon turbinado sugar for sprinkling
- 1 tablespoon honey warmed (for glazing after baking)
- Optional: chopped toasted hazelnuts or thyme leaves for garnish
Instructions
- Brown the butter: In a small pan, melt the butter over medium heat until it turns golden brown and smells nutty. Pour into a bowl to cool slightly.
- Roast the pears (optional but recommended): Preheat oven to 375°F (190°C). Toss peeled, cored, chunky pear pieces with a little orange zest, a pinch of cardamom, ginger, and nutmeg. Roast for 10–12 minutes until slightly tender but not mushy. you can sprinkle with some honey. Let cool.
- In a bowl, whisk together flours, hazelnut meal, coconut sugar, and salt.
- Pour in the cooled brown butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together.
- Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- In a small bowl, cream softened butter and coconut sugar until smooth.
- Mix in almond flour, egg yolk, vanilla extract, salt, cardamom, and ginger until creamy.
- Set aside until ready to assemble.
- Preheat oven to 375°F (190°C) if not already.
- Roll out the chilled dough on a lightly floured surface into a rough 12-inch circle
- Transfer dough to a parchment-lined baking sheet.
- Spread the frangipane in the center, leaving about 2 inches of border all around.
- Spread cranberry sauce over the frangipane.
- Scatter the roasted pear chunks over the cranberries in a loose, rustic pattern.
- Fold the edges of the dough over the filling, pleating as needed.
- Brush the dough edges with beaten egg.
- Sprinkle turbinado sugar over the crust for sparkle and crunch.
- Bake at 375°F (190°C) for 35–45 minutes, until the crust is golden and the filling is bubbly.
- Rotate the baking sheet halfway through for even baking.
- Remove galette from oven and immediately brush warm honey over the pears and crust for a beautiful glossy finish.
- Optional: sprinkle with toasted hazelnuts or fresh thyme for extra flair.
- Let cool slightly before slicing — this helps the filling set a bit.
Notes
Crust – plan ahead and make the browned butter first; keep it chilled until needed.
Frangipane layer – spread evenly, leaving a 2-inch border for folding.
Nutrition
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Conclusion
And there you have it, a perfect holiday dessert made using leftover cranberry sauce. The warm spices, juicy pears, tart cranberries, and a nutty, buttery crust make every bite special.
This Cranberry Pear Galette is an elegant treat that celebrates the flavors of fall and winter.
FAQ
Can I make this galette ahead of time?
Yes! You can assemble it a few hours before baking and keep it in the fridge until ready to bake. If you want to prep the dough in advance, wrap it tightly and refrigerate for up to 2 days or freeze for up to 1 month.
Can I use store-bought cranberry sauce?
Absolutely. Just make sure it’s thick enough so the filling doesn’t get too runny. You can cook it down slightly on the stove if needed.
Can I swap the pears for another fruit?
Yes! Apples, quince, or even figs would work beautifully. Adjust spices slightly if needed to match the fruit’s flavor.
Do I have to use frangipane?
While optional, frangipane keeps the crust from getting soggy and adds a rich almond flavor. If you skip it, make sure your fruit isn’t overly juicy and bake a little longer to set the filling.
Can I make the crust 100% whole wheat?
You can, but the texture will be denser and less flaky. Using a blend of whole wheat and all-purpose flour (like in the recipe) gives a tender, crisp, nutty crust.
Can I make mini galettes?
Yes! Divide the dough and filling into smaller portions for individual servings. Bake for 20–25 minutes at the same temperature, monitoring the browning.
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