A surfeit of apples and a bag of pears. We needed an easy, straightforward dessert and these are what we had on hand, so a rustic galette was the most obvious option to us.
A galette is like a fruit pizza - thin and crispy crust and an even layer of lightly spiced fruit. It's less demanding than a pie - no crimped crust to fuss over. It also tastes best at room temperature, so if you have the rest of a meal to cook, this is a relief to do ahead and put to the side. It tastes like the product of far more work than it is, too, with a crispy, flaky crust and soft fruit laid out in a loose pinwheel of autumn sweetness.
Crust 2 cups white flour 3/4 teaspoon salt 1 tablespoon white sugar 14 tablespoons unsalted butter 1/3-1/2 cup ice water
Fruit 2 large apples, peeled and cored 3-4 red pears, peeled and cored Juice of 1 lemon 1/3 cup dark brown sugar 1 tablespoon flour 1 teaspoon fresh cinnamon 1 teaspoon fresh coriander 1/2 teaspoon fresh nutmeg 1/2 teaspoon ginger
2 tablespoons butter 2 tablespoons cinnamon sugar
Heat the oven to 425ºF. Pulse the flour, salt, sugar and butter in a food processor until crumbly. Slowly add the ice water just until it comes together in a dough. Wrap in plastic wrap and refrigerate while you prepare the fruit.
Thinly slice the apples and pears and toss with the lemon juice, brown sugar, flour and spices. Take the dough out of the fridge and gently pat onto a lightly greased large round pizza pan, or rectangular baking sheet. This is rustic pastry - don't worry too much about the look of it! Lay the fruit out in overlapping circles or rows, then fold the pastry up around the edges. Dot with butter and sprinkle with cinnamon sugar.
Bake for about 50 minutes or until browned and crispy on the bottom. Cool to room temperature and serve with cinnamon whipped cream or caramel sauce.