Pear Harvest Galette

(WTNH) -- With autumn in full swing, it's time for some fall favorites in the kitchen.

Cooking with apples, pumpkin and cranberries is one of the joys of fall. Don't get about pears too!

Pear Harvest Galette

Crust:

• 2 oz. cream cheese, very slightly softened
• 2 oz. unsalted butter, softened (4 Tbs.)
• 1/4 cup sugar
• 1/2 cup flour
• Pinch of salt

Filling:

• 1 large pear, cored, quartered and sliced ¼" thick
• 1/4 cup sugar
• 2 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. brandy or pear brandy

Topping:

• Cinnamon and sugar

Glaze:

• 2 Tbsp. apricot jelly
• Splash of water
• 1 Tsp. brandy or apricot brandy

Garnish:

• 1/4 Bag of individually wrapped caramels
• Sugared cranberries
• Serve with ice cream or whipped cream

Place cream cheese and butter in food processor and pulse 5-10 times to blend. Add in sugar, flour, and salt and pulse again to mix until dough comes together. Press into a disc and wrap in plastic wrap and refrigerate for 20-30 minutes.

Preheat oven to 400 degrees.
Stir sugar, lemon juice and brandy in a bowl until sugar is dissolved. Add pear slices and toss to coat. Let sit for 10 minutes. Drain fruit slices.

Line a baking sheet with parchment paper and press the dough out into a flat 8" round. Build up a slightly thicker edge. Starting in the middle arrange the drained fruit slices in a circular pattern fanning out towards the edge as you go. Dust the top of the fruit with a mixture of cinnamon and sugar.

Place galette in preheated oven and bake for 25-30 minutes or until golden. Remove baking sheet from oven and paint fruit with apricot glaze. Cool on wire rack for 10 minutes. Move galette from baking sheet to wire rack and let cool completely

Unwrap the caramels and place in a small saucepan. Melt over low heat, stirring frequently until all melted and smooth. Drizzle over cooled galette and decorate with sugared cranberries.