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.