Today is National Apple Cider Day. My first instinct was to give you a recipe for Hot Apple Cider and call it a day. But that would be far too easy, don’t you think?
How bout an apple pie made with apple cider? Again, too obvious. Apples, apples everywhere. But what if we made a Galette? You know, one of those free-formed rustic tarts. And what if, instead of apples, we made it with pears? Then kissed those lovely pears with a splash or two of Apple Cider? Yeah, that’s thinking outside the box.
Is it too late to add this beautiful, surprisingly different Rustic Dessert to your Thanksgiving Table? Gosh, I hope not!
Cinnamon-Pear Rustic Galette
1 cup cold Butter
2-1/2 cups Flour
1 teaspoon Salt
8 tablespoons Ice Water or more
Chill butter well. Cut into small cubes, keep cold.
In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water a tablespoon at a time, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight.
Autumn Pear Filling
8 medium ripe Pears
2 tablespoons Butter
1-1/2 teaspoons ground Cinnamon
1/3 cup Apple Cider
1/4 cup packed Brown Sugar
1 teaspoon Vanilla Extract
1 tablespoon Coarse Sugar
Heat oven to 375-degrees. Line a baking sheet with parchment paper, set aside.
Peel and thinly slice the pears, set aside. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2 to 3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, about 8 to 10 minutes. Stir in vanilla; remove from heat and cool slightly.
On a lightly floured surface, roll dough into a 14-inch circle. Transfer to prepared baking sheet.
Spoon filling over pastry to within 2-inches of edge. Fold pastry edge over filling, pleating as you go and leaving an opening in the center. Brush folded pastry with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.
Great as is, with ala mode or topped whipped cream.
Oh, and before I forget, today is also National Vichyssoise Day. In case you missed last year’s Pumpkin Chile Vichyssoise, you’ll want to check it out. Yum!