Apple-Pear Galette With Apple Cider Caramel Recipe (2024)

Updating to share that I assembled this up to the point of baking last night, and this morning did the egg wash and dots of butter, etc, and baked. And it came out absolutely perfect! Not only is it absolutely gorgeous, it is the best thing I’ve ever made from the NYT and it will be definitely be part of my thanksgiving spread this year. And I haven’t even made the sauce, which I’m not sure it even needs as it’s so, SO good as-is. Maybe just some lightly sweetened whipped cream. Thank you, NYT!

Made this for Thanksgiving. The crust was superb. The whole wheat gives it a nutty quality. Assembling the galette was easy. The caramel sauce was a different story. I followed the recipe and still had runny sauce. So I added 1T more butter another 1/3 c brown sugar and 1/2 c cream. Boiled for 10 min. The sauce was delicious. Next time I would boil the cider for 15 minutes. Then add 3 T butter, 2/3 c brown sugar, and 1/2 c heavy cream. Boil for 10-15 min.

You can get beautiful, consistent slices by using one of those old-timey hand-crank apple peeling machines. My machine gets used surprisingly often. It was a gift that I thought silly until I’d used it a couple of times.

Easiest slicing with a mandoline...

As an answer to Toni: assemble the galette and freeze. Do not defrost before baking, put it in the preheated oven and bake.

I did not peel the pears or apples. It turned out beautifully.

try Sur La Tables's 12 slice apple corer, slicer. quick and easy

Lwood: Re your question about using all AP flour instead of the whole wheat specified here, you can use all AP. It will change the texture of the original recipe crust, it will have a finer crumb, but you can do it.

I usually have almond paste on hand that I roll really thin and add to the bottom of the pastry, or rather, underneath the fruit. YUM.

I found the caramel thickens much quicker if you continuously whist it for several minutes after you have added the sugar and butter.

There is nothing lazy or easy about how these apples have been so beautifully sliced.

Fabulous!!! Absolutely delicious! This got rave reviews at a dinner party..... I also had trouble getting the caramel to thicken but I kept simmering and whisking until it finally came together. Worth the effort. Don't worry if it's thin -- keep simmering and whisking every few minutes and it will eventually thicken up...... Make extra -- it's wonderful over ice cream. I'll be making this dessert again!

Can the carmel be made ahead and kept in fridge until ready to use?

I used a mandolin, and made exactly as recipe directs. Until....it came time to arrange the slices in concentric circles. I was short on time, with company already at the door, so I more or less just dumped the fruit in. It was fabulous topped with whip cream.

I wanted a slightly savory taste, so I used wheat germ and AP flour and added a Tbsp of bacon fat in place of some of the butter. Creme fraiche for a topping. Would do this again.

One c. flour to one stick butter (8 T) works just fine. And a little less cold water.

This is one of my favorite apple pastries. I made a few tiny changes, the most notable was the addition of fresh thyme. When it came out of the oven I tucked thyme leaves into the layers. It was such a lovely addition that I might layer it with the fruit before baking I cut crust sugar to 1 TB and for the filling a loosely packed 1/3 cup of light brown sugar.

Fabulous! No need to peel the fruit. Suggest keeping apple and pear separate and pouring brown sugar mix of just apple- pear is too delicate to mix. Serve with cinnamon whip - delish!

Made this with one Envy, one Granny Smith and two Bosc pears, nice combination. I didn’t have whole wheat flour so used all purpose and added about 1/2 cup of pecans for nuttiness, I liked the addition for taste and texture. I probably needed to cook the galette for another 10-15 min to really get the fruit to soften and the flavors to meld, but it was still tasty with vanilla ice cream instead of caramel sauce.

So…..I reviewed this recipe earlier and said ship caramel because better versions online. BUT I made it again and it’s insanely good but it’s less a caramel and more a carsmelly sauce. Don’t expect that thick caramel consistency but MAKE IT. You won’t be sorry.

This galette got rave reviews. Needed a little extra ice water to get the dough right. One of our friends doesn't eat eggs, so I egg-washed with a plant-based egg substitute called Just Egg. It worked perfectly. I didn't have any sanding sugar but used a sprinkling of regular white sugar. Like others have said, it takes a lot more than 15 minutes to get the caramel to the right consistency. Refrigeration helped. The end product, served with a scoop of vanilla ice cream, was a hit.

Delicious recipe but scrap the caramel recipe. Much better recipes online.

Delicious though I messed up the caramel I guess I needed to reduce the cider longer/more because it was very liquid-y

So delicious! Don't have a food processor so combined flour and butter by hand. Turned out beautifully. Would maybe omit the lemon zest in the filling-- found it gave a dish soapy flavor. Caramel was unnecessary.

This may be one of the best things I've ever baked! If you don't have a food processor, what I do is grate frozen butter in using a cheese grater. I also didn't bother making the caramel, just made a glaze to brush on after reducing the apple cider and then adding dark brown sugar.

Made this with all pears- it was delicious! The Carmel was not to our taste- tasted like artificially flavored syrup.

Absolute heaven. Easy. Could not recommend more highly. One of the best things I’ve ever made, came out like a dream. The pastry itself was complex with a nice bite, the caramel was tart from the cider, slightly salty, very flavorful and raised the beauty quotient of the whole galette. We all gasped over it.

Delicious! Loved the crust and the filling. Not too sweet. The caramel sauce was good (it thickens after it cools), but we didn’t use much of it. I would skip it next time. Will make again.

This has become a go-to recipe for me. On Thanksgiving, I made it with a sheet of puff pastry (too many things to juggle to make from crust). Did not peel the fruit, but sliced thin. Made the day before and refrigerated.Served with whipped cream and it was a huge hit.

Made for thanksgiving. I wasn’t sure about the whole meal flour but the crust was outstanding. Sliced two apples and two pears and ended up with too much fruit, so will cut down next time, but definitely a keeper.