An Apple Pear Galette is so much easier than a pie. Topped with apple cider caramel, it is transformed into the BEST fruit dessert ever.
By this time in December, I have had about all the rich desserts I can take. Of course you still have so many occasions left in the month where you want to serve dessert. This is your answer, the perfect fruit dessert. A flaky galette with an apple pear combination that is just slightly sweetened and then topped with the most amazing caramel you have ever tried. It’s simple to make but looks like it takes a lot of work.
I use the same crust for any galette but added just a little sugar, it is dessert after all. This recipe never lets me down regardless of the filling. For the filling, I used a combination of apples and pears, you can just use apples but I would not suggest just using pears. The pears are going to be so juicy that it’s going to be mushy. However, adding some sturdier apple slices gives it just the right texture but you still have the sweet pear flavor mixed in.
I used a mandolin to slice them, but try slicing the pears a little thicker than the apples since they will cook quicker. If you don’t have a mandolin, ask for one for Christmas. They are not expensive and you can use them for so many things. I’ve had mine for years and love it. Until then, just practice your knife skills and try to cut them as thin as you can.
For a galette, I roll out the dough onto a sheet of parchment paper then slip a cookie sheet underneath it and place it in the refrigerator until I’m ready to fill it.
Now for the BEST part of this recipe, APPLE CIDER CARAMEL. This is going to change your life. I made this the first time for Thanksgiving, and the rest of the weekend we were putting the left over caramel on everything we could think of. It has a slightly tart taste from the apple cider that is perfect on the apple pear galette but also good on a biscuit or toast, or with apple slices or pretzels, you get the picture. It’s not hard to make, it just takes a few minutes. You don’t even have to stir it until the last few minutes.
You bring 2 cups of apple cider to a boil in a saucepan and let it cook down, this takes about 15 minutes or so. Once it’s down to about 1 cup, you add some brown sugar and butter and let it thicken, this won’t take long and you’ll need to watch it at this point so that it doesn’t get too thick. It will continue to thicken once it cools so you’ll take it off the heat as soon as it starts to thicken. Then add just a little cream. You can make this days in advance and just heat it up in the microwave before you drizzle it over the galette.
This is a great dessert when you want to serve a something special but don’t want a dessert that’s too heavy or rich. I think you’re going to love it.
Adapted from the NY Times
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Apple Pear Galette
- 1 ½ cups flour
- 2 tablespoons sugar
- ¾ teaspoon salt
- 10 tablespoons butter cold cut into pieces
- ⅛ cup ice cold water
- ½ tablespoon Apple cider vinegar
- 1 egg lightly beaten
- sanding sugar
- 1 large crisp Apple Pink lady/Fuji
- 1 Bartlett Pear
- ⅓ cup dark brown sugar
- 1 tablespoon cornstarch
- ¾ teaspoon lemon zest
- ½ teaspoon cinnamon
- 2 tablespoons butter cut into pieces
- 2 cups apple cider
- ⅓ cup dark brown sugar
- 2 tablespoons butter
- ½ teaspoon salt
- 2 tablespoons heavy cream
- In the bowl of a food processor, combine flour, sugar and salt. Add cold butter and pulse until the mixture resembles coarse sand with some larger pieces of butter. Add ice water and vinegar and pulse until it comes together. Place in plastic wrap and refrigerate for 2 hours or freeze for 1 hour.
- Preheat oven to 400º.
- Peel and core apples and pears and use a mandolin to cut very thin slices. Make the pear slices slightly thicker than the apple slices. In a bowl, toss apples, pears, sugar, corn starch, lemon zest and cinnamon together.
- Place pastry on a lightly floured piece of parchment paper, and roll into a 12 inch circle. Top with the prepared fruit in concentric circles leaving a 1-2 inch border. Lift and press the edges up over the fruit, folding as needed. Place the parchment onto a rimmed baking sheet. Chill for 10 minutes.
- Brush the border with the beaten egg and sprinkle with sanding sugar. Dot the fruit with butter. Bake until the filing is tender and the crust is deep golden brown, about 30 minutes.
- Bring apple cider to a boil over medium-high heat in a saucepan. Boil until it is reduced to 1 cup, about 13 minutes. Add brown sugar, butter and salt and stir to combine. Reduce heat slightly and continue to cook whisking often until it starts to thicken, about 10 minutes. Whisk in the cream and set aside to cool. The caramel will thicken as it cools.
Barbara’s Tips + Notes
- If the pastry gets too soft to handle, place back in the refrigerator to cool slightly.