Apple & Pear Galette with Walnut Streusel

Nothing is better than having a Happy Birthday Galette after Happy Birthday Mushroom Soup! 🙂 I made this delicious free-form galette for my mom’s early birthday dinner celebration. Today is my mom’s actual birthday, so I felt like it was about time I posted it! Happy Birthday, Mom! ❤

This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Justin Chapel. I loved that the fruit was left unpeeled. It would also be absolutely fabulous for Thanksgiving.

I haven’t joined a link party for some time, so I’m sharing this deliciousness at Throwback Thursday and Fiesta Friday this week! Woo hoo! Enjoy. 🙂

Yield: Serves 12

For the Crust:

  • 2 cups all-purpose flour, plus more for rolling
  • 3/4 teaspoon kosher salt
  • 1 1/2 sticks cold unsalted butter, cubed
  • 1/2 cup ice water

For the Streusel:

  • 2/3 cup walnuts
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed

For the Filling:

  • 2 Granny Smith apples—halved, cored and thinly sliced lengthwise
  • 2 firm Bartlett pears—halved, cored and sliced lengthwise 1/4 inch thick (I used Red Bartlett pears)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1 large egg beaten with 1 teaspoon water
  • turbinado sugar, for sprinkling the crust
  • Confectioners’ sugar, for dusting, optional
  • freshly whipped cream, for serving, optional

IMG_1022

Make the Crust:

  1. In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are 
the size of small peas.
  2. Sprinkle the water on top and pulse until the dough just comes together.
  3. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. (I turn it out onto a large piece of plastic wrap to decrease the mess.) Wrap in plastic and refrigerate until well chilled, 1 hour or up to overnight.

Make the Streusel:

  1. Preheat the oven to 400°, on convection. Spread the walnuts in a pie plate and bake for about 5 to 8 minutes, until lightly browned. Let cool, then chop.
  2. In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using a pastry blender or your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal.
  3. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.

Make the Filling:

  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice.
  3. On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. (I roll the dough out on a piece of parchment paper fitted to the baking sheet.) Ease the dough onto the prepared baking sheet.
  4. Mound the filling in the center of the oval, leaving a 2-inch border. IMG_1019
  5. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling. IMG_1020
  6. Brush the crust with the egg wash and sprinkle evenly with turbinado sugar.
  7. Bake the galette for 37 to 40 minutes in a convection oven, or up to 45 to 50 minutes in a standard oven, until the fruit is tender and the streusel and crust are golden brown.
  8. Let the galette cool. 
Dust with confectioners’ sugar, if using, before serving. Serve with fresh whipped cream, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Throwback Thursday #15 is hosted by Mollie @ The Frugal Hausfrau and Quinn @ Dad Whats 4 Dinner.

Fiesta Friday #94 is hosted by Judi @Cooking with Aunt Juju and Stef @The Kiwi Fruit.

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