Red Wine Apple Pear Galette

Method7 steps

1. 1

   Step 1: For the pastry, whisk the 1 cup flour, 2 tbsp pastry sugar and 1/4 tsp pastry salt together. Cut in the cold diced 1 stick (1/2 cup) butter until pieces are no larger than peas. Mix in the 3 tbsp ice water until a crumbly dough forms.

   Uses 1 cup all-purpose flour for pastry · 2 tbsp granulated sugar for pastry · 1/4 tsp kosher salt for pastry · 1 stick (1/2 cup) cold unsalted butter, diced · 3 tbsp ice water for pastry

2. 2

   Step 2: Turn out the dough onto a large sheet of plastic wrap. Use the wrap to gather the dough together into a large mass. Wrap tightly and mold into a disc shape. Refrigerate the dough for at least 30 minutes.

   Chill pastry — at least 30 min · 30 minUses Crumbly pastry dough

3. 3

   Step 3: While the pastry chills, put the red wine, separate 6 tbsp filling sugar, cinnamon stick (1), orange zest and separate 1/4 tsp filling salt in a large pot. Stir and bring to a boil over high heat. Add the prepared apple (1 large) and pear slices, reduce to medium-low and simmer for about 30 minutes, until only about 1 tbsp wine syrup remains. Watch the reduction to avoid scorching. Lift the fruit out with a slotted spoon onto a plate and let it cool enough to handle; remove the cinnamon stick. Reserve the small remaining syrup separately rather than pouring it into the pastry.

   Simmer fruit in wine · 30 minUses 1 1/4 cups red wine · 6 tbsp sugar for fruit filling · 1 cinnamon stick · Zest of 1 medium orange · 1/4 tsp kosher salt for fruit filling · 1 large red apple, peeled, cored and sliced 1/4 inch thick · 1 large Anjou pear, peeled, cored and sliced 1/4 inch thick

4. 4

   Step 4: Roll the chilled dough into a large circle about 1/8 inch thick, rolling in one direction and rotating often. If a crack appears, dab it with a little of the extra ice water, sprinkle with extra flour and keep rolling.

   Uses Chilled pastry disc · Extra ice water for patching pastry cracks, as needed · Extra flour for rolling and patching pastry, as needed

5. 5

   Step 5: Lightly grease a 9-inch pie pan with the separate extra butter. Fold the rolled pastry in half to transfer it, then unfold it centred in the pan. Leave it loose rather than molding it to the pan.

   Uses Rolled pastry circle · Extra butter for greasing the 9-inch pie pan, as needed

6. 6

   Step 6: Arrange all of the cooled poached apple and pear slices in an overlapping spiral, starting about 1/2 inch inside the pan edge and working inward. Fold the overhanging pastry toward the centre to enclose the fruit edges.

   Uses Transferred pastry in the pie pan · Cooled poached apple and pear slices

7. 7

   Step 7: Preheat the oven to 450°F (230°C). Brush the folded pastry with only as much of the lightly beaten egg white as needed, then sprinkle with the sliced almonds (2 tbsp) and turbinado sugar. Bake for 22–25 minutes, until golden and the pastry is cooked through. Let cool from hot to warm, then serve with optional ice cream or whipped cream. Discard any unused raw egg-white wash.

   Bake galette · 25 minUses Folded fruit galette · 1 egg white, lightly beaten · 2 tbsp sliced almonds · Turbinado sugar for sprinkling, as desired · Ice cream or freshly whipped cream for serving (optional)