The best flavors of fruitcake baked into a tart thats a balance of sweet, tangy, and buttery.
Ingredients
Makes 10 to 12 servings
Crust:
Filling:
Preparation
For crust:
Step 1
Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.
For filling:
Step 2
Preheat oven to 425°F. Mix apples, pears, dried fruit, 3 tablespoons marmalade, 3 tablespoons sugar, fresh ginger, and ground ginger in large bowl to coat.
Step 3
Roll crust out between 2 large sheets of waxed paper to 13-inch round. Place sheet of parchment on rimless baking sheet; spray parchment with nonstick spray. Remove top sheet of waxed paper from crust. Invert crust onto parchment, then peel off second sheet of waxed paper. Spoon filling onto crust, leaving 2-inch border around edges. Fold crust border up and over filling, folding and pleating occasionally.
Step 4
Brush crust edges lightly with water. Sprinkle damp crust with remaining 1 tablespoon sugar.
Step 5
Bake galette 50 minutes. Reduce heat to 400°F. Loosely cover filling with small sheet of foil.
Step 6
Bake until crust is deep golden and filling is tender, about 20 minutes longer. Slide knife or offset spatula under galette to loosen from parchment. Cool galette slightly on sheet on rack.
Step 7
Heat remaining 4 tablespoons marmalade and 1 tablespoon water in small saucepan over medium heat, stirring often, until marmalade melts. Spoon marmalade glaze over filling.
Step 8
Serve galette warm or at room temperature with vanilla ice cream or sweetened whipped cream.
Leave a Review
Reviews (5)
Back to TopThis was a huge hit. As recommended by a reviewer, I added cardamom. Also added cloves and allspice. Substituted apricot jam for the marmalade; put it through the food processor for a nice consistency. Added lemon zest to the dried fruits and lemon juice to the apples and pears. I marinated the dried fruits for two days in a few T. of brandy. Yum! To make the gallette crust a bit more elegant, I used a fork to make impressions all around the outside.
bselby
Houston, TX
12/27/2010
This was delicious. I added 1/4 t. cardamom and 1/2 t. cinnamon because the ginger-only fruit mix seemed a little flat. Mine also began to brown early, with the tips of fruit on the top beginning to burn at 30 minutes. I covered with foil and dropped temp to 350 for another 40 minutes. My gallete leaked, and I wish I had used a shallow-rimmed sheet instead. Definitely fits well with Christmas-themed menus.
kljh
Saint Paul, MN
12/25/2009
Wonderful flavor. Easy preparation. Began to brown early so may need to cover with foil well before recipe indicates.
Anonymous
Cookeville, TN
11/28/2009
Everyone loved this! I rolled the dough a bit imperfectly so that a very thin spot at the folded up area "leaked" alot of the fruit juices...which may or may not have caused this to bake in half the recommended time. Some of the fruit started to darken/burn within 30-40 minutes, so I covered the exposed center with a foil disk. I make several tarts/crostada/galletes that my friends love, but my dinner group of 8 declared this the best. I wouldn't change a thing except my dough rolling!!
bikeneat
Manhattan Beach, CA
12/26/2008
The description gets it right. The dried fruit and spices give it some of the characteristic flavor of a mince pie or fruitcake, but the apples and pears lighten the flavor. The orange marmalade was a bit more intrusive than I would have liked, and I might cut this back the next time I make it, perhaps by omitting the glaze in the last step.
cmichalopo
San Francisco
12/19/2008
