Pear Cranberry Galette

Recipe by Steve P.
READY IN: 50mins


  • 1 12
  • 14
    teaspoon salt
  • 13
  • 1
    teaspoon almond extract
  • 3 -4
    tablespoons ice water
  • 14
    cup Splenda granular, sugar substitute, no calorie sweetener (granular form not liquid)
  • 2
    tablespoons no-sugar-added apricot jam, melted
  • 1
    tablespoon dried cranberries
  • 1
    tablespoon slivered almonds (optional)
  • lemon juice (only added to water bath to stop pears from turning brown)


  • Preheat oven to 350ºF.
  • Lightly coat baking sheet with non stick cooking spray.
  • In a medium bowl, mix together flour and salt.
  • While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
  • Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
  • Shape dough into a disc.
  • Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
  • While dough chills, peel pears and slice in half lengthwise.
  • Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
  • Place the pear halves in a bowl of water mixed with a little lemon juice.
  • On baking sheet, roll out dough int a rectangle.
  • Drain pears and and slice thinly.
  • Insert knife blade under the slices and lift onto dough.
  • Repeat with remaining slices.
  • Fold dough edges up and over pears about a 1/2 inch or so to form a border.
  • You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
  • This is an open fruit cake so Pears will not be entirely covered by dough.
  • Sprinkle pears with Splenda.
  • Brush pears with melted preserves.
  • Sprinkle pears with cranberries and slivered almonds if using.
  • Bake at 350ºF 30 minutes or until top is golden brown.
  • Cool on wire rack.
  • Slice into squares to serve.
  • Can be served warm or room temperature.