• Email
  • Pin It
 

Concord Grape and Pear Galette

 

Contributed by:

Concord Grape and Pear Galette
 

 

0 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Concord Grape and Pear Galette

My husband is also a chef and specializes in gorgeous French pastries. But, when we entertain at home, and we entertain often, we prefer simple, big flavored, non-fussy desserts. This galette is a great make-ahead dessert that allows the cook to enjoy time with friends and family.

Times

  • Ready Time : 0 min

Servings

8 Servings

Ingredients

    Dough:

    • ⅓ cup all-purpose flour
    • ¼ cup semolina flour
    • 1 teaspoon sugar
    • pinch salt
    • 9 tablespoons very cold butter or non-hydrogenated shortening, cut into small pieces
    • 1 large egg yolk
    • ⅓ cup ice water

    Filling:

    • 4 cups fresh Concord grapes
    • ½ cup sugar
    • Zest and juice of 1 lemon
    • 2 pears, peeled, and cored and cut into 1-inch thick slices
    • 1 large egg
    • 3 tablespoons sugar

    Directions

    Dough: Pulse flours, sugar, salt, butter, egg yolk, and ice water in a food processor until dough gathers into a ball. If dough is too dry, add a bit more water. On a lightly floured work surface, gather dough and knead it by hand for a few minutes until soft and malleable.
    Flatten dough into a disk, and wrap it in parchment. Chill for 1 hour.
    Filling: In a medium nonreactive saucepan over medium heat, simmer grapes, ¼ cup water, sugar, lemon zest, and lemon juice until mixture begins to thicken, about 7 minutes. Using the back of a wooden spoon, press the mixture through a fine mesh strainer into a bowl. Discard seeds and skins. Cool grape mixture completely. Preheat oven to 350° F. On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a parchment-
    lined baking sheet. Generously smear the grape mixture over the dough leaving a 1 ½-inch border. Place pears on the grape filling in a circular pattern. Fold the border over the fruit, pleating it as you go. Make egg wash by beating egg and 1 tablespoon water. Brush dough with egg wash and sprinkle with sugar. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.

    Tags

    About Chef Laura Frankel

    avatar

    I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

    Leave a Reply

    Log in or Join For Free or leave a reply as a guest
    Login



    Your email address will not be published. Required fields are marked *

    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

      Notify me of follow-up comments by email

    Posted in