Galette dough:
2 cups plus 2 T AP flour
¾ t salt
7 ½ oz. Butter, chilled and cut into small pieces
¼ cup ice water
2 T sugar in the raw
1 egg plus a little milk for egg wash
Filling:
1 ½ pounds preferred pear variety (I like comice)
½ C dried cranberries
2 T sugar
½ lemon, juiced
Spiced craime fraiche:
4 0z. craime fraiche
1 t cinnamon
Pinch of nutmeg
¼ t ground coriander
To make dough, put flour, salt, and butter together in a food processor and pulse until you still have pea size lumps of butter.
Remove from food processor and incorporate ice water into mixture with a fork. Knead the dough until it comes together and then shape it into a disk, wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Peel the pears and slice ¼ inch thick. Sprinkle with sugar and lemon juice. Toss in dried cranberries and set aside.
Whip craime fraiche in a stainless steel bowl until medium soft peaks develop. Incorporate spices and refrigerate.
Remove dough from refrigerator and let stand for about ten minutes to soften a bit. Dust dough with a little bit of flour and then roll out in between two pieces of parchment paper, rotating dough periodically to form a fairly even circle until the dough is about ¼ inch thick. Place pear mixture in the center and fold over edges. Brush with egg wash and then sprinkle with sugar in the raw. Put on sheet pan and bake at 350º for about 30-40 minutes.
Spoon a dollop of spiced craime fraiche on top of each piece you serve!
