APPLE-PEAR GALETTE WITH APPLE CIDER CARAMEL
A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 20
Steps:
- In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.
- Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.
- Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that's O.K.
- Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)
- Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 316 milligrams, Sugar 35 grams, TransFat 1 gram
RUSTIC FRUIT GALETTE
Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.
Provided by Rebecca Marmaduke
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
- Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g
RUSTIC PEAR AND APPLE GALETTE
Make and share this Rustic Pear and Apple Galette recipe from Food.com.
Provided by theluckchain
Categories Dessert
Time 1h5m
Yield 1 10 inch galette, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Mix the flour, sugar and salt.
- Add the cold butter and cut with a pastry cutter until crumbly.
- Slowly add the ice water just until it comes together in a dough.
- Loosely gather the dough into a ball and wrap it in plastic wrap and refrigerate while prepping fruit.
- Thinly slice the apples and pears and toss with lemon juice, brown sugar, flour and spices.
- Take the dough out and gently pat onto a lightly greased pizza pan or baking sheet.
- Lay the fruit out in overlapping circles or rows in the middle of the pastry.
- Fold up the edges to create a rim, pinching the dough together where it meets.
- Dot with butter and sprinkle with cinnamon sugar.
- Bake for 50 minutes or until browned and crispy on the bottom.
- Serve with ice cream or topped with whip cream.
Nutrition Facts : Calories 883.2, Fat 47.2, SaturatedFat 29.4, Cholesterol 122.1, Sodium 494.6, Carbohydrate 113.9, Fiber 9.8, Sugar 50.6, Protein 8.2
RUSTIC PEAR AND APPLE TART
Categories Fruit Dessert Bake Apple Pear Almond Fall Bon Appétit Kidney Friendly
Yield Serves 6
Number Of Ingredients 21
Steps:
- For crust:
- Mix flour, sugar, grated lemon peel, salt and ground mace in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.
- Butter 9-inch metal pie plate. Roll out dough between sheets of waxed paper to 13-inch round. Peel off top sheet of paper. Invert dough into prepared pan; peel off paper. Fold in edges to form double thickness. Crimp edges decoratively. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For filling:
- Preheat oven to 375°F. Finely chop slivered almonds in processor. Spread almonds on bottom of crust. Combine apples and pears in large bowl. Mix sugar, grated lemon peel and ground mace in small bowl. Toss half of sugar mixture with apples and pears. Pile into crust. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter.
- Bake until crust is brown and filling bubbles, about 1 hour. Cool on rack.
- For whipped cream:
- Beat cream, sugar and schnapps in large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)
- Serve tart warm or at room temperature with whipped cream.
FALL FRUIT GALETTE
Our favorite apples for baking are Pink Lady, Honeycrisp, and Granny Smith; they hold their shape well and don't turn mushy when cooked. This would also be excellent made with Comice or Bartlett pears.
Provided by Carla Lalli Music
Categories Bon Appétit Dessert Fall Tart Pastry Apple Pear
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and 1/3 cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla; toss gently.
- Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn't tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
- Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45-50 minutes. Let galette cool 2 hours.
- Serve galette with whipped cream or ice cream if desired.
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