Last week I promised you this recipe, courtesy of my friend Jan who brought it for dessert recently following our dinner of stuffed shells. It was warm and beautiful. I wish I had thought to take a photo of the entire thing before we sliced into it, but one can only resist so much temptation. You can call it a galette, a croustade, a crostata or even an open-face pie. But whatever you call it, call it fantastic.
Jan used dried cranberries and dried cherries, but if you don’t have both, you can substitute more of one or the other. Eat this warm topped with a scoop of ice cream, and it could become your go-to dessert.
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons finely grated lemon peel (maybe even a little bit more, but not a tablespoonful)
1/2 teaspoon salt
1/2 cup chilled unsalted butter cut cross-wise in 1/2 inch slices
1/4 cup or more heavy cream
Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using pastry cutter, blend butter with flour mixture until coarse meal forms. Drizzle 1/4 cream over; toss with fork until moist clumps form adding more cream by teaspoonfuls as needed if dry. I added 2 more teaspoons. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. You may do this a day ahead. In that case, let stand at room temperature for 30 minutes before rolling out.
5 firm but ripe Bartlett pears, peeled cored, and thinly sliced
1 large granny smith apple, peeled, cored and thinly sliced
2 tablespoons dried cranberries
2-3 tablespoons dried cherries
5 tablespoons sugar
1 tablespoon plus 2 teaspoons all purpose flour
2 teaspoons fresh lemon juice
2 teaspoons (maybe a bit more) finely grated lemon peel
1/4 teaspoon (generous) ground nutmeg
heavy cream for brushing
sliced almonds for edge
Preheat oven to 400 degrees F. Mix all fruit, sugar, flour, lemon juice, lemon peel, and nutmeg in a large bowl to coat. (I whisked together the sugar, flour, lemon peel and nutmeg before adding the juice or the fruit.)
Roll out pastry on sheet of floured parchment paper to 14inch round, Transfer crust on parchment paper to baking sheet. Mound fruit in center of pastry, leaving a 2 inch border all around. Fold pastry border over fruit, crimping slightly. Brush edges with cream and gently press on sliced almonds.
Bake until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve warm or at room temperature with vanilla ice cream if desired.