Looks like we’re slowly easing into fall. Gone is the oppressive heat and humidity, and we’re heading into sweater weather. To celebrate this momentous occasion, I made an enormous pot of soup and this apple – pear galette. Granny Smith apples and Bartlett pears tossed with sugar and cinnamon, and baked in a free form crust. It’s got all of the deliciousness of pie, but with half the work!
For the crust:
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 8 tablespoons cold butter
- 1/4 cup ice water
For the filling:
- 3 large Granny Smith apples, peeled, cored, and sliced
- 3 ripe pears, peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 large egg + 1 tablespoon water
- 1 tablespoon granulated sugar
1. In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water, a tablespoon at a time, until dough begins to clump. Form into a disk by hand, wrap in plastic and refrigerate dough for at least an hour.
2. Preheat oven to 400º. Roll out dough on a lightly floured surface to a 13″ round. Transfer dough to a parchment lined baking sheet. In a large bowl, toss apples and pears with sugar, cinnamon, and cornstarch.
3. Scoop fruit in the center of rolled out dough, leaving a 2″ border. Fold the dough over the fruit and pleat the edges as you work your way around. Cut the tablespoon of butter into small pieces, and place on the fruit. In a small bowl, combine the egg and water to make an egg wash, lightly brush on dough, and sprinkle with sugar. Put the tart in the freezer for 20 minutes – this will help it keep it’s shape.
4. Bake at 400º for 30 minutes, then reduce the heat to 350º and bake for an additional 30 to 40 minutes, until crust is golden. Cool on wire rack.