What's the best part of any holiday meal? If you answered, dessert, you would be correct! There is nothing better than a warm, flaky, buttery, sweet dessert to close out an epic feast. This year, we have the ultimate recipe for you. Simple, elegant and beautiful, you need to make our Apple and Pear Galette with Apple Carmel Sauce. It's a show stopper. Round up your ingredients and follow along. We all deserve a treat this year.
INGREDIENTS
Pastry & Filing -
Use your favorite basic pie dough recipe, or just buy frozen!
One large egg, beaten
1-2 apples (honeycrisp or pink lady), halved, cored and very thinly sliced.
1-2 firm pears (red or bartlett), halved, cored and very thinly sliced.
1 tablespoon cornstarch
¼ cup of light brown sugar
Juice of 1 lemon
½ teaspoon of ground cinnamon
2 tablespoons of unsalted butter
Caramel Sauce -
2 cups of apple cider
⅓ cup of light brown sugar
1 inch piece of ginger, thinly sliced
2 tablespoons of butter
2 tablespoons of heavy cream
INGREDIENTS
Pastry & Filing -
Use your favorite basic pie dough recipe, or just buy frozen!
One large egg, beaten
1-2 apples (honeycrisp or pink lady), halved, cored and very thinly sliced.
1-2 firm pears (red or bartlett), halved, cored and very thinly sliced.
1 tablespoon cornstarch
¼ cup of light brown sugar
Juice of 1 lemon
½ teaspoon of ground cinnamon
2 tablespoons of unsalted butter
Caramel Sauce -
2 cups of apple cider
⅓ cup of light brown sugar
1 inch piece of ginger, thinly sliced
2 tablespoons of butter
2 tablespoons of heavy cream
RECIPE PREPARATION
Thaw pie dough (if frozen), and roll out to about a 12 inch circle or oval onto a lightly floured piece of parchment.
Preheat oven to 400 degrees. Toss apples and pears with cornstarch, sugar, lemon juice and cinnamon in a large bowl.
Arrange fruit on top of dough in neat, layered concentric circles, leaving about a half inch border of dough. Fold the border up and over the fruit, pressing any cracks or folds together with your fingers.
Transfer to rimmed baking sheet, and brush the edges with the beaten egg. Top the fruit with small pieces of butter, and bake until fruit is tender and crust is golden brown, about 40 minutes.
Meanwhile make the caramel sauce. Bring cider and ginger to a boil, lower heat and simmer until reduced by half, about 15 minutes. Discard ginger pieces, and add sugar and butter and continue to cook, whisking often, until it becomes syrupy, another 15 minutes. Remove from heat and whisk in cream. Allow to cool and thicken slightly.
Remove galette from oven and drizzle with caramel sauce. Serve warm or at room temperature.
RECIPE PREPARATION
Thaw pie dough (if frozen), and roll out to about a 12 inch circle or oval onto a lightly floured piece of parchment.
Preheat oven to 400 degrees. Toss apples and pears with cornstarch, sugar, lemon juice and cinnamon in a large bowl.
Arrange fruit on top of dough in neat, layered concentric circles, leaving about a half inch border of dough. Fold the border up and over the fruit, pressing any cracks or folds together with your fingers.
Transfer to rimmed baking sheet, and brush the edges with the beaten egg. Top the fruit with small pieces of butter, and bake until fruit is tender and crust is golden brown, about 40 minutes.
Meanwhile make the caramel sauce. Bring cider and ginger to a boil, lower heat and simmer until reduced by half, about 15 minutes. Discard ginger pieces, and add sugar and butter and continue to cook, whisking often, until it becomes syrupy, another 15 minutes. Remove from heat and whisk in cream. Allow to cool and thicken slightly.
Remove galette from oven and drizzle with caramel sauce. Serve warm or at room temperature.
