As soon as you cut into this Rustic Autumn Galette, you will swear you are slicing up some apple pie. This is a fun way to make something like a pie, but without all the work. You could make this as a tart by using a tart pan, but I don’t have one of those. You could also use a springform pan, but I chose to go freeform and bake it on a baking sheet, which apparently makes it a galette. I could be wrong, but it does remind me of something I read in this book and they called that a galette.
You could totally arrange your fruit slices on your crust in a decorative and professional way, or you could do like I did when I made it for the old blog, and just plop those puppies right in the middle of the dough. No matter which way you go on that, it is delicious and looks and smells amazing.
I think one reason that I like this recipe is because my favorite part of a pie is the juiced up crust. I mean, I could totally not have the fruit and just have the crust and juice. Really.
This recipe will make four good-sized slices, or you could go a little smaller with the slices and have six or eight pieces.
Hope you enjoy this recipe and will you let us know if you have experimented with any other fruits? I have only made this with apples and a pear.
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Rustic Autumn Galette
Description
Delicious dessert that is like an apple pie, but with a lot less work. So good!
Ingredients
- 1/2 cup butter, chilled
- 1/2 cup Neufchatel cream cheese
- 1 1/2 cups all-purpose flour
- 2 apples peeled, cored, sliced
- 1 pear, peeled, cored, sliced
- 1/4 cup orange juice
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 1/2 tablespoons corn starch
- 1/2 cup apricot preserves, warmed
Instructions
- Cut the cold butter and cream cheese into the flour with a pastry blender until the mixture looks like coarse crumbs. You should be able to squeeze a handful of the dough into a ball. If it’s too dry to do that, add a little water until you get the right consistency.
- Shape the dough into a small disk, cover with plastic wrap, and refrigerate for at least an hour.
- Toss the apples and pear with the orange juice. Whisk together the brown sugar, spices and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
- Preheat oven to 375° F.
- Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper or a silicone baking mat. Arrange the fruit onto the middle of the dough, leaving a 2-inch rim around the fruit. Fold up dough over the edge of the fruit, overlapping as you go.
- Bake the galette in the oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove from the oven and place on a serving platter. Brush the top with warmed apricot preserves or jam.
