Apple-Pear Galette with Apple Cider Caramel

cooking.nytimes.com

Noelle Eliza Reid Bott

subheading: FOR THE PASTRY:

1 cup/130 grams all-purpose flour, plus more for the work surface

½ cup/60 grams whole-wheat flour

2 tablespoons granulated sugar

¾ teaspoon kosher salt

10 tablespoons/140 grams cold unsalted butter (1 ¼ sticks), cut into pieces

4 tablespoons/60 milliliters ice water

1 large egg, lightly beaten, for brushing

subheading: Sanding sugar, for sprinkling (optional):

subheading: FOR THE FILLING:

1 to 2 crisp apples, such as Pink Lady (12 ounces/340 grams), peeled, cored and very thinly sliced

1 to 2 just ripe Bartlett pears (12 ounces/340 grams), cored and very thinly sliced

⅓ cup/75 grams packed dark brown sugar

1 tablespoon cornstarch

¾ teaspoon freshly grated lemon zest

¼ teaspoon ground cinnamon

2 tablespoons unsalted butter, cut into pieces

subheading: FOR THE CARAMEL:

2 cups/480 milliliters apple cider

⅓ cup/75 grams packed dark brown sugar

2 tablespoons unsalted butter

½ teaspoon kosher salt

2 tablespoons heavy cream

Directions at cooking.nytimes.com

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