Cooking Light's Pear Galette with Brandied Cranberries and Raisins

Name: Cooking Light's Pear Galette with Brandied Cranberries and Raisins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 liters peeled Bartlett pears, cored and cut lengthwise into 1/4-inch-thick slices (about 2 pounds); 237 milliliters brandy; 3 Tbsps brown sugar; 79 milliliters chilled butter, cut into small pieces; 3 Tbsps cornstarch; 6 Tbsps dried cranberries; 355 milliliters all-purpose flour; 6 Tbsps golden raisins; 6 Tbsps granulated sugar, divided; 5 Tbsps ice water; 2 teaspoons powdered sugar; 0 teaspoons salt; 296 milliliters frozen reduced-calorie whipped topping, thawed

This recipe makes 10 servings with 349 calories, 3g of protein, and 8g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. If you have bartlett pears, granulated sugar, ice water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the first 4 ingredients in a medium bowl; cover and let stand for 1 hour.

Equipment you will use

Bowl

Drain.

Preheat oven to 42

Equipment you will use

Oven

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Place flour, 1 tablespoon granulated sugar, and salt in a food processor; pulse 2 times or until combined.

Ingredients you will need

Granulated Sugar

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Gently press dough into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes.

Ingredients you will need

Water

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover the dough with 2 additional lengths of overlapping plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll dough, still covered, into a 14-inch circle.

Ingredients you will need

Dough

Roll

Place dough in freezer 10 minutes or until plastic wrap can be easily removed.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Remove the top sheets of plastic wrap; fit dough, plastic wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Press dough against bottom and sides of pan, allowing dough to extend over edges of pan; remove remaining sheets of plastic wrap.

Ingredients you will need

Cooking Spray

Dough

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Frying Pan

Combine 3 tablespoons granulated sugar, brown sugar, and cornstarch; stir with a whisk.

Ingredients you will need

Granulated Sugar

Brown Sugar

Corn Starch

Equipment you will use

Whisk

Sprinkle 1/3 cup cornstarch mixture into pastry shell; cover with half of fruit mixture. Repeat layers with the remaining cornstarch mixture and fruit mixture. Fold edges of dough over fruit mixture (dough will only partially cover fruit).

Ingredients you will need

Pastry Shells

Corn Starch

Dough

Fruit

Sprinkle 2 tablespoons granulated sugar over fruit mixture; bake at 425 for 20 minutes. Reduce oven temperature to 350 (do not remove galette from oven), and bake for an additional 45 minutes or until the pastry is golden. Cool for 10 minutes on a wire rack, and sift the powdered sugar over the top of the galette.

Ingredients you will need

Granulated Sugar

Powdered Sugar