Cane Syrup Pear Galette

This will be the star of the Thanksgiving dessert table!  It's an easy homemade crust, filled with pears and the most delicious caramel syrup you will ever taste!

Cane Syrup Pear Galette

Ingredients

Pastry

• 8 pork sausages (a bratwurst will do if you can't find authentic bangers)
• 2 cups flour
• 1 stick cold butter, cubed
• pinch of salt
• 1/4 cup water

• Filling

• 3-4 medium pears; ripe but firm
• 1/3 cup pecans, roughly chopped
• 1/2 cup lingonberries (raw or thawed....cranberries will also work)
• 1/2 cup granulated sugar
• 2 Tbsp. cane syrup
• 2 Tbsp. water
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 tsp. vanilla bean paste
• 1/4 cup heavy cream
• 2 Tbsp. butter
• 1 egg, beaten
• 2 Tbsp. turbinado sugar, for decoration

Serves 6-8
Cook time: 30 minutes

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Preheat the oven to 425 and line a cookie sheet with parchment paper or a silicone mat. 
To make pastry add flour and salt to a food processor, mixed briefly until combined.  Add cold butter, cube by cube, until fully incorporated into flour (you should have pea-sized pieces).  Slowly add cold water until a dough forms (you may need more or less than 1/4 cup depending on the humidity in your kitchen). Once dough comes together quickly shape into a disk and refrigerate while you make the  filling.
Meanwhile, halve the pears lengthwise, remove the stems and remove the core with a melon baller or spoon. Cut the pear halves into fans by placing the pears cut side down on the cutting board and slicing into thin slices leaving 1/2- 1/4 inch of the stem side intact. Leave the pears slice side down while you prepare the caramel to prevent browning.
In a medium sauce pan over medium heat, bring the sugar, water, and cane syrup to a boil. Continue to boil until the sugar reaches a nice caramel color. Immediately remove the sugar from the heat when it reaches that color. Then, add in the salt, cinnamon, vanilla bean paste, cream and butter. This will cause the caramel to vigorously boil so be aware. Stir the caramel until the butter is melted and the cream is incorporated. 
Working quickly, flour your work surface and roll out dough until it is roughly 12 to 13 inches across.  You will fold over a good 2-3 inches of dough, so just put your pear filling in the 10 inch center (I like to put a dinner plate into the center of the dough and  gently outline the circumference with a knife - do not pierce through the dough though!)
Gently add sliced pears pie dough and press down to form a fan. Sprinkle with pecans and lingonberries and drizzle with caramel sauce. 
Fold and pleat the uncovered dough over the edge to form a crust. Pull the side up as far a possible to prevent leaks. 
Brush the pie crust with egg wash and sprinkle with turbinado sugar. Then, place in the preheated oven and bake for 25-30 minutes until golden brown. 
Let cool completely before serving.