Apple, Pear & Cranberry Galette

Name: Apple, Pear & Cranberry Galette
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 2 cups all purpose flour; 1/2 tspn cinnamon; 1 small pinch cinnamon; 2 tablespoons granulate sugar; zest from 1/2 orange; 6 ounces very cold butter, cut into cubes; 1/4-1/2 cup very cold water; 2 apples, diced 1 inch pieces; 2 pears, diced 1 inch pieces; 1 cup cranberries, frsh or frozen; 1/2 cup apple sauce; 1/2 cup brown sugar; 4 Tbs brown butter; pinch salt; 1 tspn ground cinnamon or pumpkin pie spice; 1 tspn vanilla extract; 1/4 cup corn starch; 2 Tbs heavy cream; 2 Tbs brown sugar

2 steps

Prep:2hCook:45min

Sweet, tart, perfectly spiced. The perfect balance of crisp crust and zingy fruit in every bite.

Updated at: Thu, 17 Aug 2023 03:41:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories477.9 kcal (24%)

Total Fat25.9 g (37%)

Carbs59.4 g (23%)

Sugars27.1 g (30%)

Protein3.8 g (8%)

Sodium38.1 mg (2%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

For the Crust:

Step 1

-Make sure all ingredients are very cold before making the crust. Place all ingredients except the water into a large bowl. Using your thumb, middle and pointer fingers, work the butter into the flour by pressing it into shards. once all the butter has been smashed into shard and the flour mixture looks very shaggy, add the water and gently mix it in just to combine all the ingredients. Work quickly to make sure everything stays cold and be careful not to over mix. -Dump the crust onto you work surface and work it into a rough square shape. Cut the square in 4 pieces, then stack them on top of each other and smash them down. This helps create nice flakey layers. -Shape the dough into a rough circle, wrap well and refrigerate at least 45 minutes.

For the Filling and Assembly:

Step 2

-In a large bowl, mix all the ingredients for the filling to combine well. -After the dough has rested in the fridge, evenly roll it out to a large circle. The dough should not be more the 1/4 inch thick all around, ideally it's about 1/8 inch thick. If you want a cleaner finish, trim the edges of the crust to make a clean circle. Place the dough on a cookie sheet lined with parchment. -Place all the filling in the center of the dough and mound it up in the middle a bit more than the edges. -Fold the crust in towards the middle of the filling to create the classic galette shape. Rustic is good. -Brush the edges with a bit of heavy cream and sprinkle liberally with brown sugar. -Bake at 350* for 45minutes to 1 hour, depending on your oven. The middle should be bubbly and set and the crust should be nicely browned. -Serve slightly warm with ice cream or anglaise sauce.