food to glow

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pear, mincemeat and cranberry galette // food to glowLiving in Britain you very quickly get used to Christmas = mince pies. No gathering at this time of year seems complete without a just-out-of-the-oven tray of warm and crumbly mince pies. Some are spectacularly boozey, others more wholesome with chunks of fresh fruit in with the dried. You can also make them a bit ‘skinnier’ (it is all relative) by using phyllo pastry instead of the usual shortcrust.

Very much a British thing, mincemeat – the filling of mince pies – is not actual minced meat but instead a heady compote of dried fruits, some kind of fat (often suet), nuts, sugar, sometimes booze, and plenty of warm spice.  It used to be made with meat, but thankfully this is no longer the case or I doubt very much whether it would be as popular a pie filling as it is.

It is not desperately healthy, especially as it is traditionally encased in crumbly buttery pastry, but homemade versions ensure that even if this is not a waist-friendly sweet treat it will at least be made with good ingredients.

To be honest I’m not overly fond of bought mince pies, the filling tending towards the overly sweet and the pastry often a bit flabby, but I am also too lazy to make my own. All of that rolling and stamping out makes me want to break out in a not very festive sweat. So instead of turning out diddy wee pies that a 7-year old would be ashamed to serve, this year I have opted for the lazy baker’s friend, the galette: French, free-form and fruity.

There is just enough fruit in this pear, mincemeat and cranberry galette to make it onto food to glow. But only just. Slice yourself a small piece and serve it with a creamy spoonful of coconut yogurt or crème fraiche. Sure it is a bit decadent, so do share. A slice of Britain, via France, by an ex-pat American. A happy fusion, I think.

pear, mincemeat and cranberry galette // food to glow

Pear, Mincemeat and Cranberry Galette

  • Servings: 8
  • Difficulty: easy-moderate
  • Print

– based on my Fig and Plum Galette

No mincemeat? Perhaps make it make it with cranberry sauce mixed with raisins and chopped nuts, and generous pinches of cinnamon, ginger, allspice and clove. Or go in another direction and just use the fruit (adding a bit more), a generous drizzle of the syrup from a jar of preserved ginger, and some extra crushed nuts to keep the pastry from getting a soggy bottom.


140g (1 cup) white spelt flour OR unbleached plain/AP flour

50g (1/2 cup) + 3 tbsp almonds– blitzed in a food processor to make a slightly coarse flour

¾ tsp ground ginger

½ tsp ground cinnamon

¼ tsp fine salt

100g (1 stick, minus 1 tablespoon) unsalted butter OR vegan margarine/coconut oil – very cold and diced

1 tsp apple cider vinegar or lemon juice

4 tbsp ice-cold water


3 tbsp ground almonds

12 tbsp best quality mincemeat (bought or homemade) – more as needed to spread on pastry

2 smallish pears or eating apples, thinly spiced

50g (1/2 cup) cranberries

To finish

1 egg yolk OR non-dairy milk

2 tbsp raw demerera or other chunky sugar

1 tbsp warmed honey, ginger syrup or maple syrup – optional

1. You really need a food processor to get the best dough, but you can also use a pastry cutter or knife – but no fingers: too warm. Pop the flour, 50 grams ground almonds, ginger and cinnamon, the salt and chilled butter/coconut oil in the bowl of the processor. Process until you get floury ‘gravel’ then slowly pour in the water and vinegar (I put them together beforehand), pulsing or stop-starting your machine until the dough just starts to form a ball. This should take just a few seconds. Turn the dough out onto a flour or polenta dusted surface and pat gently into a disc. Wrap in clingfilm and chill in the fridge for at least half an hour. Overnight is fine.

2. Remove the chilled dough and roll it out on a sheet of baking parchment that you have lightly dusted with flour or polenta. Roll it out to between a quarter and an eighth of an inch (3 mm), but you don’t need to be precise. At all.pear, mincemeat and cranberry galette // food to glow

3. Leaving a 2 inch border or thereabouts, sprinkle on the remaining ground almonds and top with the mincemeat. Use a damp palette knife to spread the mincemeat. It doesn’t need to be neat as now you top the galette with the fruit.

4. With the side of your hands, gently fold the dough over the fruit. Don’t try and make it tidy as it will fold in soft pleats around the fruit. These pleats taste the best!

5. Brush the exposed dough with egg or milk, and sprinkle with sugar. Slide the galette and parchment onto a baking tray and bake at 180C/350F for about 30-35 minutes – depends on your oven. The crust will be very golden. You may want to brush on warmed honey, ginger syrup or maple syrup onto the exposed fruit as the galette comes out of the oven.

Serve with coconut yogurt, crème fraiche or ice cream. The galette keeps for another day in a cool room, but just eat it at room temperature for best results.

pear, mincemeat and cranberry galette // food to glowpear, mincemeat and cranberry galette // food to glowMore Gorgeous Christmas Baking:

Apricot, Mincemeat and Hazelnut Rugelach via Franglais Kitchen

Christmas Tart (with mincemeat) via Botanical Baker

Christmas Soda Bread via Fab Food 4 All

Wholemeal Cranberry and Courgette Loaf via My Custard Pie

Chocolate Chestnut Truffle Cake via food to glow

Hint of Mint Cocoa Brownies via food to glow

Sticky Gingerbread with Vanilla-Apple Compote via food to glow


26 thoughts on “Pear, Mincemeat and Cranberry Galette

  1. heycakes says:

    This looks and sounds delicious!!

  2. shandryss says:

    Looks so great!

  3. Beautiful! I love the antique silver serving ware, too!

  4. Love your blog! Amazing photos too 🙂

  5. It looks delicious

  6. Looks lovely x

  7. missemzyy says:

    What great timing! I have a bowl of mincemeat that needs using up! Looks so delicious.. I will have to try your healthier version next time 🙂

    1. It is meant to be 😉 Happy Christmas.

  8. lizzygoodthings says:

    Ooooooh, I do love a good galette and this one is superb, Kellie! Sharing now! xox Happy holidays my friend. xox

    1. Thanks so much, Liz. You too xx

  9. Kavey says:

    Almost too pretty to eat, I love the colours and shapes!

  10. mihrank says:

    wow – delicious – we prepare this yummy dish in Middle East by adding champagne! May your life be colorful magnificent, shimmering and Joyful, As the magic of Christmas spreads on you Merry Christmas.

  11. Thanks to the link to my mincemeat Kellie, I think mince pies are a British institution and I’d gladly (and have) spent hours rolling out my pastry this year (around 150 I think and counting) to hand make every single one, safe in the knowledge they are are from quality ingredients – though as you say still not good for the waistline. Love the look of this galette, and I’m looking forward to trying your chestnut truffle cake later this week that I made yesterday. The remaining chestnut puree from my chocolate log was the perfect amount for the cake! Hope you and your family have a wonderful Christmas, thanks for the shared love and support of wholesome food this year!

    1. Aw thanks Ceri. Your mincemeat recipe is awesome so of course I would share it, and I admire your mince pie making stamina – kudos! I hope you like the chocolate chestnut truffle cake. I’ve never made it that far in advance but fingers crossed it is okay for sharing on Christmas Eve. 😉 Big virtual hugs from your kindred spirit in Scotland, and Happy Holidays to you 🙂

  12. Amazing!!😍😍😍

  13. Oh YUM. I’ve never made a galette but I have no idea why – it’s such a simple construction, definitely think I could manage it! Your filling sounds wonderful 🙂

  14. Urvashi Roe says:

    I completely agree on the shop bought. I tend to water it down so to speak with grated orange zest and some grated apple. makes it much much lighter. Thank you for linking to my tart 🙂

  15. I don’t see why you need to buy mincemeat when it is no harder than putting all the ingredients in a pan and cooking for 10 mins. The taste doesn’t compare and I couldn’t use shop bought for a galette such as yours. All the flavours I love and use so much at this time of year. I have to make 50 mince pies tomorrow, hope you are going to be cooking a feast and Happy Christmas!

  16. Kiddo Sphere says:

    The picture looks amazing! I absolutely try this recipe this year then try to have mince pies in Britain next year 🙂

  17. I love an alternative to mince pies, I think you’re right that the bought ones have pastry that’s too thick and the filling is always virtually the same. This looks way more interesting! Happy Christmas!

  18. Violet says:

    Your recipe looks so colourful, delicious and festive! 🙂 Merry Christmas Kellie & have a wonderful start to 2015! 🙂 XO, Violet

    1. Thank you so much, Violet! Have a great 2015 🙂

  19. Shannon says:

    Love this idea! Been meaning to make more galettes!

  20. Jo Brigdale says:

    fantastic idea and looks very yummy too

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