Christmas Gallete

Name: Christmas Gallete
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 510 grams firm but ripe medium Anjou or Bartlett pears (about , peeled, cored, cut into 1/2-inch cubes (about 2 1/2 cups); 237 milliliters assorted moist plump dried fruit (such as raisins, cherries, and diced apricots); 3 mediums Granny Smith apples (1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes (about 4 cups); 1 teaspoons ground ginger; 2 Tbsps (or more) ice water; 7 Tbsps orange marmalade, divided; 1 teaspoons salt; 2 Tbsps chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes; 4 Tbsps sugar, divided; 12 servings Vanilla ice cream or sweetened whipped cream; 10 Tbsps (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

You can never have too many side dish recipes, so give Christmas Gallete It is perfect for Christmas. A mixture of whipped cream, orange marmalade, nonhydrogenated solid vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix flour, sugar, and saltin processor.

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All Purpose Flour

Sugar

Add butter andshortening; pulse until coarsemeal forms.

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Butter

Add 2 tablespoonsice water; pulse until moistclumps form, adding more waterby teaspoonfuls if dry. Gatherdough into ball; flatten intodisk and wrap in plastic. Chill2 hours. DO AHEAD: Can bemade 1 day ahead. Keep chilled.

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Water

Wrap

Let stand at room temperature30 minutes before continuing.

Preheat oven to425°F.

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Oven

Mix apples, pears, driedfruit, 3 tablespoons marmalade,3 tablespoons sugar, freshginger, and ground ginger inlarge bowl to coat.

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Ginger Powder

Marmalade

Apple

Pear

Sugar

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Bowl

Roll crust out between2 large sheets of waxed paperto 13-inch round.

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Crust

Roll

Place sheetof parchment on rimlessbaking sheet; spray parchmentwith nonstick spray.

Removetop sheet of waxed paperfrom crust. Invert crust ontoparchment, then peel off secondsheet of waxed paper. Spoonfilling onto crust, leaving 2-inchborder around edges. Foldcrust border up and over filling,folding and pleating occasionally.

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Crust

Brush crust edges lightly withwater.

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Crust

Sprinkle damp crust withremaining 1 tablespoon sugar.

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Crust

Sugar

Bake galette 50 minutes.Reduce heat to 400°F. Looselycover filling with small sheet of foil.

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Oven

Aluminum Foil

Bake until crust is deep golden andfilling is tender, about 20 minuteslonger. Slide knife or offset spatulaunder galette to loosen fromparchment. Cool galette slightlyon sheet on rack.

Ingredients you will need

Crust

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Oven

Knife

Heat remaining 4tablespoons marmalade and1 tablespoon water in smallsaucepan over medium heat,stirring often, until marmalademelts. Spoon marmalade glazeover filling.

Ingredients you will need

Marmalade

Water

Serve galette warm orat room temperature withvanilla ice cream or sweetenedwhipped cream.

Ingredients you will need

Ice Cream