Rating: 3.5 stars
331 Ratings
  • 5 star values: 67
  • 4 star values: 65
  • 3 star values: 104
  • 2 star values: 74
  • 1 star values: 21

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Credit: Miha Matei

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. On a lightly floured surface, place one piecrust on top of the other and roll out the stack to form one 16-inch circle. Transfer to a parchment-lined baking sheet. Spread 1/4 cup of the preserves on the crust, leaving a 2-inch border.

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  • In a large bowl, toss the apples, pears, flour, lemon juice, ginger, cinnamon, and 3 tablespoons of the sugar. Transfer to the crust, leaving the border clear. Fold the edges of the crust over the fruit mixture.

  • Brush the egg on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.

  • In a small saucepan, heat the remaining 2 tablespoons of preserves and 1 tablespoon water over medium heat until liquid, 2 to 3 minutes. Brush on the fruit. Serve warm or at room temperature.

Chef's Notes

To Bring It: The galette can be made one day ahead; just cover it tightly with plastic wrap. To prevent it from sliding around on the serving plate, dab some preserves in the center of the plate before placing the galette on top.

Nutrition Facts

378 calories; fat 15g; cholesterol 36mg; carbohydrates 59g; calories from fat 35%; sodium 210mg; fiber 3g; sugars 27g.
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