- Stand Mixer: For efficient mixing of dough and filling components.
- Parchment Paper: Essential for preventing sticking during rolling out the galette base and dough handling.
- Rolling Pin: Used to flatten and shape pastry bases before baking.
- Pastry Board: Provides a clean, flat surface for rolling out the pastry.
- Silicone Baking Mat: Alternative to parchment paper for easy dough handling without sticking or tearing.
- Offset Spatula: Ideal for spreading and smoothing fillings on the galette base.
- Pie Dish (or tart pan with fluted edges): Traditional option, though a tart pan might be more visually appealing for a Christmas galette.
- Cooling Rack: Useful after baking to cool the galette and prevent sogginess from condensation.
- Digital Scale: For precise measurement of ingredients, ensuring consistency in taste and texture.
1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
3 medium Granny Smith apples (1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes (about 4 cups)
2 firm but ripe medium Anjou or Bartlett pears (about 18 ounces), peeled, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
1 cup assorted moist plump dried fruit (such as raisins, cherries, and diced apricots)
7 tablespoons orange marmalade, divided
4 tablespoons sugar, divided
1 teaspoon finely grated peeled fresh ginger
3/4 teaspoon ground ginger
Nonstick vegetable-oil spray
Vanilla ice cream or sweetened whipped cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About