MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Justin Chapple's Apple & Pear Galette w/Walnut Streusel
Categories: Fruits, Nuts, Desserts, Pastry
Yield: 12 Servings

MMMMM---------------------------CRUST--------------------------------
2 c All-purpose flour; more for
- rolling
3/4 ts Kosher salt
12 tb Cold unsalted butter; in
- cubes
1/2 c Ice water

MMMMM--------------------------STREUSEL-------------------------------
2/3 c Walnuts
1/2 c All-purpose flour
1/2 c (packed) light brown sugar
1/2 ts Kosher salt
6 tb Cold unsalted butter; in
- cubes

MMMMM--------------------------FILLING-------------------------------
2 Granny Smith apples; halved,
- cored, thin sliced
- lengthwise
2 Firm Bartlett pears; halved,
- cored , sliced lengthwise
- 1/4" thick
1/4 c Granulated sugar; more for
- sprinkling
1/4 ts Kosher salt
2 ts Fresh lemon juice
1 lg Egg
+=BEATEN WITH=+
1 ts Water
Confectioners’ sugar; for
- dusting (opt)

MAKE THE CRUST: In a food processor, pulse the 2 cups of
flour with the salt. Add the butter and pulse until the
pieces are ?the size of small peas. Sprinkle the water
on top and pulse until the dough just comes together.
Turn the dough out onto a work surface, gather up any
crumbs and pat into a disk. Wrap in plastic and
refrigerate until well chilled, 1 hour.

MEANWHILE, MAKE THE STREUSEL: Set oven @ 400ºF/205ºC.

Spread the walnuts in a pie plate and bake for about 8
minutes, until lightly browned. Let cool, then chop.

In a medium bowl, whisk the flour with the brown sugar
and salt. Add the butter and, using your fingers, pinch
it into the dry ingredients until the mixture resembles
coarse meal. Add the walnuts and pinch the streusel into
clumps. Refrigerate until chilled, about 15 minutes.

MAKE THE FILLING: Line a rimmed baking sheet with
parchment paper. In a large bowl, toss the apples with
the pears, 1/4 cup of granulated sugar, the salt and
lemon juice. On a lightly floured work surface, roll out
the dough to a 19" by 13" oval. Ease the dough onto the
prepared baking sheet. Mound the filling in the center
of the oval, leaving a 2" border. Sprinkle the streusel
evenly over the fruit and fold the edge of the dough up
and over the filling.

Brush the crust with the egg wash and sprinkle evenly
with granulated sugar. Bake the galette for 45 to 50
minutes, until the fruit is tender and the streusel and
crust are golden brown. Let the galette cool. Dust with
confectioners’ sugar, if using, before serving.

RECIPE FROM: https://www.foodandwine.com

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