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- 1 1/3 cup unbleached all-purpose flour (crust)
- 1/2 tspn salt (crust)
- 150 g unsalted butter, cold, cut into 8 pieces (crust)
- 2 Tbls sour cream, cold (crust)
- 1 1/2 Tbls ice water (crust)
- 4 x bosc pear, peeled and cored (filling)
- 1 x large or 2 small quinces, peeled and cored (filling)
- 2 Tbls firmly packed light brown sugar (filling)
- 1 Tbls unbleached all-purpose flour (filling)
- 2 tspn fresh lemon juice (filling)
- 1/2 tspn pure vanilla extract (filling)
- 1 pinch salt (filling)
- 2 Tbls unsalted butter, cold, cut into small pieces (filling)
- 1 Tbls melted butter (finishes)
- 2 Tbls demerara, or other coarse sugar (finishes)
- 1/3 cup apricot preserves (finishes)
1. To make the crust, put the flour and salt in a food processor and pulse a few times to mix. Scatter the butter over the top and pulse until the butter is in pea-size pieces. Add the sour cream and pulse until the butter and cream cheese are in pieces that vary in size from oat flakes to peas. With the motor running, slowly drizzle in the ice water, a little at a time, adding just enough for the dough to hold together when you pinch a clump between your fingers. You can do this by hand which is how I do it if you prefer. You rub the butter into the flour mixture and then add sour cream and lastly water.
2. Transfer the dough to a lightly floured work surface and knead briefly just to bring it together into a ball. Flatten it into a disk, wrap in plastic film, and refrigerate for at least 45 minutes or up to 1 day.
3. Cut the quince and pear into roughly. Put the fruits into a bowl, sprinkle with the brown sugar, flour, lemon juice, vanilla, and salt, and toss to coat evenly. Mix the butter evenly into the fruit.
4. Preheat the oven to 375°F Use a large cookie tray, and cover the bottom with a sheet of parchment paper.
5. Place the dough disk on some baking paper and roll out in to the shape of a circle. If the circle is uneven, don’t worry and you are going to fold it over.
6. Arrange the filling evenly over the dough, leaving a 2-inch border around the edges. Fold the border up and over the fruit, tucking and pleating the pastry to snugly fit over the fruit as you go.
7. To finish, brush the pastry rim with half-and-half and sprinkle the turbinado sugar evenly over the pastry and the filling.
8. Bake until the fruit is tender when pierced with a knife and the dough is golden, about 50 minutes. Let the galette cool on the pan for 15 minutes, then slide the baking papaer with the galette onto a wire rack to finish cooling.
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