I used to love watching “Martha Stewart Cooking,” when it was on Food Network. As much as some people really don’t like her, I think that she knows her stuff–and she’s kind of matronly, in some strange way. One of things I remember very well from her show was a special on a fall-fruit galette. I don’t remember the exact recipe, but it doesn’t matter as the concept is pretty simple:
A galette is a simple, rustic pastry. The concept is really basic–make a pie, but don’t put in a pie pan. The result is a tasty treat, similar to a pie, but perhaps less hassle. Presentation-wise, it’s spectacular since you can let the fruit really stand out. Here’s how I made this one:
Ingredients
- One 9-inch pre-made pie crust (the kind that is sold in a roll, not in a pie-pan)
- 2 Granny Smith apples, peeled and cored
- 2 Bosc pears, peeled and cored
- 3 tablespoons of sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon allspice
Procedure
Cut the apples and pears into quarters, then into slices. In a large bowl, mix together the apples, pears, sugar, cinnamon, ginger, and allspice. Set aside.
Meanwhile, preheat the oven to 425 degree. Roll out the pie crust onto a large cookie sheet. Pile the apples and pears into the center and fold up the sides of the tart. If it looks a little rough, that’s okay–this is a rustic pastry.
Bake the tart for 30-35 minutes, until the crust is golden brown and flaky. Serve alone or with ice cream or creme fraiche.
Make sure that you use a Granny Smith apple, or some other tart baking apple. These apples have a higher pectin content, meaning that they won’t brown as quickly when cut and the juice that cooks out will gel up better than with other types of apples.
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