Apple and Pear Galette

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.

In the bowl of a food processor, combine flour, sugar and salt. Add cold butter and pulse until it is combined 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 an apple and pear and use a knife or 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 15 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.