Apple and Pear Galette

Sugar-coated fruit in pastry.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Fruit

Dessert

Ingredients

6 tbsp cold butter, diced		1 lb (450 g) Golden Delicious apples
2 tbsp cold vegetable shortening		1 lb (450 g) ripe Bosc pears
1 1/4 cups all-purpose flour		1/4 cup sugar
3–5 tbsp iced water		2 tbsp apricot preserves, melted

directions

Prep: 40 min Total: More than 60 min

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1
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.
2
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.
3
Peel, core, and cut the apples and pears into 1/4 in (5mm) thick slices. Arrange the fruit in concentric circles on the pastry, leaving a 1 1/2 in (4cm) border. Sprinkle with the sugar and dot with 2 tbsp butter. Fold up and pleat the pastry around the fruit.
4
Bake 45 minutes, or until the fruit is tender and the crust is golden brown. Brush with the preserves. Serve warm.

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Apple and Pear Galette

Ingredients

directions