Spiced Apple and Pear Galette

A rustic fall galette with a crisp butter crust, apples and pears tossed with cinnamon, nutmeg, lemon, and cornstarch for a clean slice. It bakes on a sheet pan, and the fruit fills the open center for a simple, elegant dessert.

By Julienne

Cook time: 40 minutes

Servings: 8

Ingredients

• 150 g all-purpose flour divided
• 2 g fine salt divided
• 15 g granulated sugar divided
• 113 g unsalted butter cold, cut into cubes
• 60 ml ice water plus more only if needed
• 300 g apples peeled, cored, and thinly sliced
• 300 g pears peeled, cored, and thinly sliced
• 50 g granulated sugar divided
• 12 g cornstarch
• 2 g ground cinnamon
• 0.5 g ground nutmeg
• 15 ml fresh lemon juice
• 2 g lemon zest
• 40 g all-purpose flour divided
• 50 g egg beaten
• 12 g coarse sugar for sprinkling

Instructions

1. Make the crust: In a large bowl, whisk together 150 g flour, 2 g salt, and 15 g of the granulated sugar. Cut in 113 g cold butter until the mixture looks like coarse crumbs with some pea-size butter pieces remaining. The flour looks sandy but still has visible butter pieces.
2. Drizzle in 60 ml ice water and mix just until the dough comes together. If needed, add a small splash more ice water, but only enough for the dough to hold together. Form into a disk, wrap, and chill while you prepare the filling. The dough holds together when pressed and is not sticky or wet.
3. Heat the oven to 220°C. Line a half-sheet pan with parchment paper. The oven is fully preheated and the pan is ready.
4. In a medium bowl, combine 300 g apples, 300 g pears, 50 g granulated sugar, 12 g cornstarch, 2 g cinnamon, 0.5 g nutmeg, 15 ml lemon juice, and optional 2 g lemon zest. Toss until the fruit is evenly coated. The fruit looks lightly glossy and evenly seasoned.
5. On a lightly floured surface, roll the chilled dough into a rough 33 cm circle. Transfer it to the lined pan, using the remaining flour as needed to prevent sticking. The dough can be moved without tearing and lies flat on the pan.
6. Mound the fruit in the center, leaving a 5 cm border all around. Fold the dough edges up and over the fruit, overlapping as needed to create the rustic crust. The galette holds its shape with a visible open center.
7. Brush the folded crust with 50 g beaten egg and sprinkle with 12 g coarse sugar. The crust is evenly coated and lightly sparkling with sugar.
8. Bake for 35 to 40 minutes, until the crust is deep golden brown and the fruit is bubbling at the center. If the edges brown too quickly, loosely tent them with foil for the last part of baking. The crust is browned and crisp, and fruit juices are visibly bubbling.
9. Cool on the pan for at least 20 minutes before slicing so the filling can set. The filling has thickened enough to slice cleanly.