Apple and Pear Galette
This Apple and Pear Galette is a rustic French-style tart featuring caramelized cinnamon-brown sugar fruit on a flaky pre-made crust, baked until golden and served warm with vanilla ice cream.
This Apple and Pear Galette is a rustic French-style tart featuring caramelized cinnamon-brown sugar fruit on a flaky pre-made crust, baked until golden and served warm with vanilla ice cream.
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Preheat Suvie by setting the bottom zone to Roast at 400°F for 20 minutes. Place 1 sliced apple, 1 sliced pear, 3 tbsp brown sugar, 1 tsp cinnamon, lemon juice, and lemon zest in a medium bowl, and toss to combine.
Line a Suvie pan with parchment paper and lightly grease with cooking spray. Roll the pie crust so that it is roughly twice as large as a Suvie pan, about 16'' wide and 22'' long. Drape the crust over the pan and gently press into the corners. Shingle the seasoned apples and pears along the bottom of the crust and drizzle with any remaining liquid from the bowl.
Trim the crust leaving 1-inch of excess (or overhang) around the entire rim of the pan. Fold and drape the crust over the apples and pears, creating a 1-inch border.
Brush the crust generously with egg and sprinkle with 1 tbsp of demerara sugar. Place the pan in the bottom zone of Suvie, input settings, and cook now, rotating the pan halfway through cooking.
Cook using Bottom Zone: Bake at 325°F for 40 minutes (for Suvie 2.0, Bake at 350°F). Top Zone: None.
After the cook, remove the pan from your Suvie, and set aside to cool on a wire rack for 10 minutes.
Once cool enough to handle, gently remove the galette from the pan, and slice into 4 portions. Divide slices between plates and top with scoops of vanilla ice cream before serving.
Store cooled galette in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a 300°F oven for 10 minutes before serving.
Yes. Assemble the galette up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake when ready. You may need to add 2-3 minutes to baking time if baking from cold.
Excess moisture from fruit causes leaking. Toss fruit with lemon juice and let sit 10 minutes, then drain before filling. Ensure the crust edge is fully sealed.
A galette is a free-form tart with a folded, rustic edge and typically less filling, while a pie uses a full pie dish. Galettes are simpler and more forgiving.
Yes. Use 2 apples or 2 pears total. The combination balances tartness and sweetness, but either fruit alone works well.
The crust should be golden-brown and the fruit filling should bubble slightly at the edges. This typically takes 25-35 minutes at 400°F.
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