The Lello Kitchen
French Apple Galette with Apple, Pear & Walnut Jam
A free-form French galette lined with apple, pear and walnut jam and topped with layered fruit and toasted walnuts.
- Prep
- 35 minutes
- Cook
- 40–45 minutes
- Serves
- 8 servings
- Difficulty
- Considered
At the Lello table
A galette should look generous rather than fussy. The folded crust does the work of framing the fruit, while a thin layer of apple, pear and walnut jam beneath the slices gives depth without turning the filling wet or over-sweet.
Method
- For the dough, mix the flour, sugar and salt. Rub or cut in the butter until the mixture resembles coarse crumbs with a few larger flakes. Add the ice water and stir just until the dough begins to come together. Press into a disk, wrap and chill for 30 minutes.
- Heat the oven to 400°F / 205°C. Roll the dough into a 12-inch / 30-cm round on parchment. Transfer to a sheet pan.
- Spread the jam over the center, leaving a 2-inch / 5-cm border. Toss the apples and pear with the brown sugar and cinnamon, then arrange them over the jam in overlapping rows. Scatter the walnuts over the fruit.
- Fold the border inward over the edges of the filling, pleating as needed. Brush the pastry with beaten egg.
- Bake for 40 to 45 minutes, until the crust is deeply golden and the fruit tender. Brush the warm fruit lightly with the honey or apricot glaze and let cool for at least 15 minutes before slicing.
Cook’s notes
- The jam belongs in a thin layer. Too much will boil and undermine the pastry.
- A free-form galette should look handmade, but it still needs a properly browned crust. Pale pastry tastes unfinished.
- This dessert is best only slightly warm or at room temperature, when the fruit settles and the crust remains crisp.
Substitutions
- All apples can be used if pears are unavailable. Choose a second variety for more interest.
- Hazelnuts or pecans may replace the walnuts.
- A plain good apple butter can replace the apple, pear and walnut jam, though the finished tart will be less nuanced.
To serve
Serve with crème fraîche, softly whipped cream or vanilla ice cream.
Storage & make-ahead
Keep at room temperature for the day it is baked or refrigerate for up to 2 days. Re-crisp briefly in a moderate oven before serving.
