Apple Pear Galette with Hazelnut Frangipane Call Me Cupcake Cupcakes
Preheat the oven to 375°. Add the almond flour, flour, butter, sugar, and salt to a food processor and pulse until the butter is the size of rice. Slowly drizzle in the water while pulsing until it becomes like a meal. Transfer the dough to a clean surface with flour and roll it out until it is about 18" in diameter.
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Instructions. Preheat oven to 400 degrees F. Place crust on a large cookie sheet (may line with parchment if desired for better cleanup). Peel and dice apple and pear into long, thin slices. Toss together flour, sugar, fruit, lemon juice, and cinnamon.
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Brush dough with beaten egg; sprinkle with sanding sugar. Refrigerate 15 minutes. Bake until crust is golden, apples are tender, and juices are bubbling in center, 1 hour to 1 hour and 5 minutes. Using a pastry brush, spread some of juices from center of galette over apples. Transfer sheet to a wire rack; let cool 10 minutes.
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Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired. Refrigerate the shaped galette for at least 15-20 minutes as the oven preheats (next step), and up to 8 hours. If refrigerating for longer than 1-2 hours, cover it lightly.
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Instructions. Preheat the oven to 375 degrees. Cut apple & pear in half, core them, and thinly slice them and add to a bowl. (I did not peel my fruit) In the bowl, add in 1/2 TBSP. of cornstarch, 1/2 cup brown sugar, 1 tsp. vanilla extract, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground allspice.
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Step 4. preheat your oven to 190C/375F. Cut enough parchment paper to cover your baking tray and place it on your working surface. Place the dough on the parchment paper and cover it with another parchment paper. Roll the dough out to 13 inches wide. Step 5. Remove the parchment paper placed over the dough.
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Step 1. Preheat oven to 400°F. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice.
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Scatter the butter over the filling. Brush the crust with the egg wash and sprinkle with 2 teaspoons coarse sugar if desired. Bake until the crust is a deep golden-brown, the juices are bubbling, and the fruit is tender, 35 to 40 minutes. Slide the parchment with the galette on it onto a wire rack and let cool completely.
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Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for about 8 minutes, until lightly browned. Let cool, then chop. In a medium bowl, whisk the flour with the brown sugar and.
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Wrap and refrigerate for at least 1 hour and up to 3 days. Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border.
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Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1-2 more Tablespoons of water if the dough seems dry.
Use this recipe. An Apple Pear Galette is so much easier than a pie
To Make the Apple and Pear Filling. In a small bowl, combine ¼ cup of the sugar with the ground walnuts and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the apple and pear slices on top of the rolled pate brisee and dot with the remaining 3tablespoons of butter.
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Meanwhile, preheat oven to 400°F. In a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely.
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Step 2. Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1½-inch border.
Apple Pear Galette Recipe How to Make Apple Pear Galette
Preheat oven to 390 F (200C). In a large bowl, toss sliced apples and pears with lemon juice, brown sugar, flour, cinnamon, and ginger powder. Roll out puff pastry dough into a 1/4 inch thick, 12 inch circle. Transfer to a parchment paper lined baking sheet, and arrange the fruit slices in the center, leaving a dough border free.
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Bring apple cider to a boil over medium-high heat in a saucepan. Boil until it is reduced to 1 cup, about 15 minutes. Add brown sugar, butter and salt and stir to combine. Reduce heat slightly and continue to cook whisking often until it starts to thicken, about 10 minutes. Whisk in the cream and set aside to cool.