Today my sweetheart and I went to a baking class at the King Arthur Bread Lab. We made a tart and this galette, which they called a crostata. The original recipe does called for King Arthur's special boiled cider, which does add a lovely deep apple flavor. You could use apple juice as a substitute.
For the crust:
1 1/4 c. all purpose flour
1/8 t. salt
Whisk these two ingredients together and then cut in
1/2 c. butter
When the butter is the size of 1/2 a raisin add in 1/4 c. cold water.
Toss together until a shaggy dough forms. Grab some of the dough in your hand and squeeze it. If it holds together it is ready and remove that portion from the bowl. If you have any dough that is still floury add a very small amount of water and toss together. It should now hold together when you squeeze it. Add to the other other dough. Knead 2 times and form into a 6' disc shape. Wrap in plastic wrap and refrigerate for 30 minutes.
After 30 minutes roll the dough out to a rough circle shape, roughly 1/8" thick and about 12" round.
Place on a parchment lined baking sheet.
For the filling:
1 pear
2 apples
1/4 c. brown sugar
1 T. flour
1 t. cinnamon
1/8 t. cardamom
2 T. boiled cider or apple juice
Core the apples and cut into slices. Peel and core the pear and cut into slices. Mix the brown sugar, flour, cinnamon and cardamom in a bowl. Add the pear, apple and boiled cider or juice. Mix well.
Leaving a 2" border around the outside rim of the dough, place filling in the middle. Do not mound like a mountain, try to shape into an even pile, with the border free of filling. Starting on one edge, fold dough up towards the middle of the circle, then work your way around the circle, folding up the dough. There should be an open area in the middle.
Beat an egg white with 1 T. sugar and using a pastry brush, brush over the dough. Sprinkle with sugar.
Bake at 425 degrees for 15 minutes, reduce oven temperature to 350 degrees and bake an additional 20-25 minutes. Allow to cool before cutting.
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