Happy new week, boys and girls! It’s been a busy few days and the next few promise to be just as packed, but we should all stop and smell the fruit. October fruit, fall fruit, thank-God-it’s-stopped-raining fruit, whatever the term is in your part of the world.
Apples, pears, spices and buttery pastry. We’re back to galetting!
This the dessert you make when you have an abundance of fruit and are tired of being adult and eating them as is. You chop them up, toss in some sugar and spices, pile them into a really easy, ‘rustic’ pastry, bake and eat. It’s just a more monochrome version of this peach and cherry beauty, but just as good.
Finish it with vanilla ice cream or fresh cream and sprinkle on more cinnamon as an afterthought, and you’ll be transported into some sort of leafy, fruity orchard where you’ll be thanking me.
Some of the fruit remains slightly crunchy, some of it will soften up and together, it’s a great combination. Apples and pears together will not ooze as many juices as that peach version will, but they still taste phenomenal. Mainly because my new favourite spice, nutmeg, is in abundance.
I really think you should make this today to brighten up your Monday because an apple galette a day keeps the blues away.
- For the tart
- 1 and ½ cups regular/all-purpose flour*
- 2 tbsps sugar
- Pinch of salt if using unsalted butter
- 115 gms cold butter, cubed
- ¼ cup ice water plus 2 tbsps more, if needed
- 1 tbsp cream, optional
- For the filling
- 2 medium apples
- 1 pear
- ½ tsp cinnamon powder
- ¼ tsp nutmeg powder
- 2 tbsps caster sugar, depending on the sweetness of your fruit
- Handful of flaked almonds, optional
- To make the tart, combine the flour, sugar and salt (if using) in a large mixing bowl. Add the cold butter cubes and using your fingers, rub it into the flour till the mixture resembles coarse breadcrumbs with a few bigger pieces of butter in it.
- Add the ice water and quickly bring the mixture together with your fingers, It should form a smooth ball without sticking to the bowl. If it feels wet, sprinkle on just a little more flour, if it feels dry add up to 2 tbsps more ice water. Wrap the dough tightly in a sheet of clingfilm and chill for 1.5 to 2 hours at least. You can also chill this overnight as a make-ahead galette. Just keep the dough out at room temp for about 5 minutes before rolling it out.
- While the dough is chilling, prepare the fruit. Peel and core the apples and pears, then slice thinly and place in a large bowl. Squeeze a bit of lemon juice to prevent browning.
- Top the fruit with the cinnamon, nutmeg and sugar, and mix well to coat. Cover and set aside for 20 minutes.
- Once the dough is chilled, preheat the oven to 190 C.
- Unwrap the dough and place on a lightly floured baking tray or a silicone sheet (highly recommended). Pat it down, or roll it out, to form a roughly 12" disc. Leave at least 2 inches of a border and arrange the fruit in a circle, overlapping the slices as needed. Sprinkle on any remaining juices. Fold the edges over the fruit, overlapping and pinching as needed. You're not aiming for perfection, it should look 'rustic'! If the dough is softening fast, stick the unbaked tart back in the fridge for a few minutes.
- Sprinkle the flaked almonds on top and brush cream mixed with a splash of water on the edges of the galette. Bake for 35 to 40 minutes, until the fruit looks cooked and the crust has browned lightly.
- Remove from the oven and allow to cool for about 10 minutes before slicing and serving warm with cream or vanilla ice cream, sprinkled with cinnamon. Happy eating!
*Measure your flour correctly: fluff up the flour with a spoon in the container itself, then scoop and lightly fill the measuring cup up to the top without shaking or tapping the cup, then using the back of a knife, scrape the top of the cup to remove any excess flour.