Pear and Apple Galette

Pear and Apple Galette

I’ve been seeing Galette’s everywhere recently, so it’s been niggling at me for a while to try one out. I can now safely say that I am a Galette convert. I love the free-form style of Galettes, they look so homely and comforting! Even though an Apple filling usually conjures up images of heavy spice smells and chilly winter evenings huddled up watching a film, this filling is surprisingly fruity and light. Along with the Apples, the Pears really make this dish. I haven’t had a tart with Pear inside before, they bring a special sweet but subtle taste to the dessert. David Lebovitz seems to be becoming somewhat of a favourite for me and I can’t credit him enough for this pastry recipe. Its buttery, sweet and flaky. I love flaky pastry, but not the kind that just falls apart on your plate. This pastry is just right, flaky but still holds its structure. Feel free to mess about with the recipe; I really want to try a plum Galette! I would love to eat a piece of this on a cool Summers night with friends and an Apple Daiquiri. The only downside to this is that it’s so good, its gone within a matter of seconds!

Ingredients – Serves 6

Recipes from here and here (I have slightly changed the recipes)

Pastry

    • 1-1/4 cups all-purpose flour
    • 1 tbs. sugar
    • 1/4 tsp. salt
    • 4 oz. (8 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
    • 3-5 tsp ice water

Filling

  • 3 pears (peeled & sliced)
  • 3 apples (peeled & sliced)
  • zest of 1 lemon
  • juice of ½ lemon
  • ¾ cup sugar
  • ½ tsp ground cinnamon
  • 3 tblsp. all-purpose flour
  • 3 tblsp. butter (melted)
  • 2 tblsp. sugar
Method

Pastry – In a large bowl, combine the flour, sugar, and salt. Rub in the butter using a food processor, pastry cutter or your fingers until the butter is evenly distributed. Make sure you dont over mix at this stage, visible pieces of butter is a good sign! (if using your fingers, rub the mix between your fingertips until it resembles chunky breadcrumbs.) Add the ice water in tbsp. at a time. Mix the dough until it begins to pull together and pat into a disk. Refridgerate for 30 minutes to 1 hour.

Filling – combine all the filling ingredients together in a bowl and mix and set aside.

Pre-heat the oven to 200C. Roll out your dough onto a piece of baking parchment, in a rough circle large enough to fit your filling inside with about 3 inches around the edges. Place your filling in a fan shape starting from the outside. Fold the outside rim up and over the filling, crimping slightly as you go. Take your Galette and baking parchment and place them onto a baking tray. Using a pastry brush, brush the pastry with melted butter and sprinkle some sugar on top. Bake in the oven for 30-45 minutes.

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About thegreedysprout

A plant and animal loving baker!
This entry was posted in Pastry and tagged , , , , , , , , , . Bookmark the permalink.

7 Responses to Pear and Apple Galette

  1. trialsinfood says:

    beautiful galette!

  2. that looks dig in delicious!

  3. sweetcraving says:

    Thank you everyone, your all so nice!!

  4. sybaritica says:

    I like that folded over crust!

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