Cranberry-Pear Berry Galette

1 cup all-purpose flour plus extra for your work surface
A pinch of salt
3 tablespoon sugar divided
6 tablespoons unsalted butter
3 tablespoons iced water
2 packs fresh blackberries-12oz pks (or blueberries, raspberries)
1 small-medium sized pear. cut roughly into small cubes
2 teaspoon Cranberry Pear White Balsamic
3 tablespoons milk
- serve with whip cream or vanilla ice cream

Preheat your oven to 425 degrees F.

Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it's like the size of small peas. Add the iced water and gently mix until it all comes together. Place the dough in a zip lock bag and keep in the fridge for at least 30 minutes to relax.

In a bowl, add the blackberries, diced pear, 1 tablespoon sugar and Cranberry Pear Balsamic and toss until the blackberries and pears are coated.

Roll the dough out into a circle about 10 inches wide in diameter. Transfer the pastry carefully to a large baking tray with a piece of parchment paper. Place the blackberry pear mixture in a pile in the center of the pastry leaving a 2-inch border. Fold the border in towards the fruit creating a break wall to stop the filling from coming out. Using a pastry brush, glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar.

Bake in the oven for 20 minutes at 425 degrees F. then reduce the heat to 375 degrees F. Bake for an additional 40-45 minutes or until the galette crust is golden and the fruit is slightly bubbling. Let cool for 10 minutes before slicing.

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shipping notes

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