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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! <\/p>\n
For the crust:<\/strong><\/p>\n For the filling:<\/strong><\/p>\n 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.<\/p>\n 2. Preheat oven to 400\u00ba.\u00a0Roll out dough on a lightly floured surface to a 13\u2033 round. Transfer dough to a parchment lined baking sheet. In a large bowl, toss apples and pears with sugar, cinnamon, and cornstarch.<\/p>\n 3. Scoop fruit\u00a0in the center of rolled out dough, leaving a 2\u2033 border.\u00a0Fold 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\u00a0\u2013 this will help it keep it\u2019s shape.<\/p>\n 4. Bake at 400\u00ba for 30 minutes, then reduce the heat to 350\u00ba and bake for an additional 30 to 40 minutes, until crust is golden. Cool on wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading \n
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