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Apple and Pear Galette
Type: Desserts and Baked Goods
Sugar-coated fruit in pastry
Prep Time: 40M, plus chilling
Cooking Time: 45M
Serves: makes 8 servings
Ingredients:
- 6 tbsp cold butter, diced
- 2 tbsp cold vegetable shortening
- 1 1/4 cups all-purpose flour
- 3-5 tbsp iced water
- 1lb ( 450g) Golden Delicious apples
- 1lb ( 450g) ripe Bosc pears
- 1/4 cup sugar
- 2 tbsp apricot preserves, melted
Directions:
- Rub in 4 tbsp butter and all the shortening into the flour until the mixture resembles coarse bread crumbs. Stir in enough water to make a dough that holds together. Gather into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 425°F (220°C). On a floured surface, roll out the pastry to a 15in (38cm) round. Transfer to a baking tray, hanging the excess over the sides.
- Peel, core, and cut the apples and pears into 1/4in (5mm) thick slices. Arrange the fruit in concentric circles on the pastry, leaving a 11/2in (4cm) border. Sprinkle with the sugar and dot with 2 tbsp butter. Fold up and pleat the pastry around the fruit.
- Bake 45 minutes, or until the fruit is tender and the crust is golden brown. Brush with the preserves. Serve warm.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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