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Pear and Apple Ginger Galette

Pear and Apple Ginger Galette is a traditional American recipe for a classic French-style galette or freeform tart with a sweetened pear and apple filling on top of a gingersnap base that's excellent for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Pear and Apple Ginger Galette.

prep time

60 minutes

cook time

85 minutes

Total Time:

145 minutes

Additional Time:

(+60 minutes chilling)

Serves:

12

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesDessert RecipesBaking RecipesThanksgiving RecipesUSA Recipes

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This is a modern American twist on the traditional French pear and apple galette, which has a spicy gingersnap crumble underneath the fruit layer.

Ingredients:

1 batch sweet galette pastry
Plain (all-purpose) flour for dusting

For the Gingersnap Crumble:
55g (2/3 cup) traditional rolled oats
60g (1/2 cup) plain (all-purpose) flour
100g (1/2 cup) sugar
¾ tsp ground ginger
½ tsp ground cinnamon
¼ tsp freshly-grated nutmeg
Pinch of ground cloves
Pinch of salt
Pinch of freshly-ground black pepper
2 tbsp treacle (molasses)

For the Fruit Layer:
500g (1 lb) firm, ripe, pears (eg Bartlett, Bosc)
500g tart apples (eg pippins, granny smith)
2 tbsp freshly-squeezed lemon juice
100g (1/2 cup) golden caster sugar
1 tbsp plain (all-purpose) flour
Pinch of salt

To Garnish and Glaze:
1 tbsp granulated sugar
Pinch of freshly-grated nutmeg
60ml (1/2 cup) apple jelly or apricot jelly (I used crab apple jelly)

Method:

Prepare the pastry according to the recipe (adding the sugar and lemon zest for the sweet version) and place in the refrigerator to chill for 1 hour.

For the gingersnap layer, combine the oats, flour, sugar, ginger, cinnamon, nutmeg, cloves, salt and black pepper in a food processor and pulse until the mixture resembles fine gravel. Add the black treacle (molasses) and pulse briefly to combine. Scrape into a bowl and set aside.

For the fruit, peel, quarter and core the pears and apples then cut into 12mm (1/2 in) thick slices. Place the fruit pieces in a large bowl and toss with the lemon juice, sugar, flour and salt.

Turn the chilled pastry onto a floured work surface and roll out into a circle of 38cm (15 in) in diameter. Work slowly and if the pastry cracks, don’t worry just press the pieces together. Dust frequently with flour as you work to prevent sticking. It will be easier to move the pastry later if you roll it out on top of a piece of parchment paper.

At this point, pre-heat your oven to 190°C (170°C Fan, 375°F, Gas Mark 7).

Now spread the ginger mixture over the top of the pastry, leaving a 5cm (2-in) border all the way around. Arrange the fruit by overlapping the slices in concentric rings over the top and drizzle any syrup that might be left in the base of the bowl over the top.

Using the parchment paper to help, lift the edges of the pastry and fold loosely over the filling (work in 6 cm (2-2in) sections) and press down lightly on any folds. Once you have worked your way around the galette lift it up using the parchment paper and transfer to a baking tray. Place in your pre-heated oven and bake for 40-45 minutes, until the pastry is golden brown and the filling is piping hot.

Remove the galette from the oven. Heat the fruit jelly in a small saucepan, stirring, until just melted. Brush this glaze over the top of the fruit with a pastry brush. Set the galette aside to cool for 15 minutes then carefully transfer to a serving plate.

Slice into wedges and serve hot, warm or at room temperature.