Cinnamon Apple & Pear Galette

A galette is France’s free-form tart, edges folded casually around the filling instead of tucked into a tin. This one wraps Honeycrisp apples and firm pears in cinnamon with a whisper of fresh rosemary.

Serves 6 · 40 min prep · 40 min cook

Estimate for one serving

• 298 cal
• 4g protein
• 42g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 8 tbsp cold unsalted butter
• 4 tbsp ice water
• 1/4 tsp pinch of salt
• 2 medium firm pears
• 2 medium Honeycrisp apples
• 1 tbsp lemon juice
• 3 tbsp brown sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp minced fresh rosemary leaves
• 1 large egg
• 1 tbsp coarse sugar
• 1 tbsp honey for finishing

Instructions

1. 1In a bowl combine the flour and salt, then cut the cold butter into small cubes and work it in with a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-size pieces remaining.
2. 2Drizzle in the ice water one tablespoon at a time, tossing gently with a fork until the dough just comes together; press into a disk, wrap, and chill for 30 minutes.
3. 3Meanwhile, core and thinly slice the pears and apples, then toss them with lemon juice, brown sugar, cinnamon, and minced rosemary so the fruit is evenly coated and beginning to release juices.
4. 4Preheat the oven to 400°F and line a baking sheet with parchment. On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick.
5. 5Transfer the dough circle to the prepared sheet. Pile the seasoned fruit in the center, leaving a 2-inch border all around, and fold the border up and over the fruit, pleating as you go to form a rustic free-form edge.
6. 6Beat the egg with a splash of water and brush it lightly over the exposed pastry. Sprinkle the coarse sugar over the crust for sparkle and crunch.
7. 7Bake for 35 to 40 minutes until the crust is deep golden brown and the fruit is bubbling and tender when tested with a knife tip.
8. 8Remove from the oven, drizzle the warm fruit with honey, and let the galette rest 10 minutes so the juices set. Slice into wedges and serve while the pastry is still crisp and the cinnamon-scented fruit is fragrant.