Quince and Apple Galette Recipe

Quince and Apple Galette Recipe
By The Cooking World, Editorial Staff
October 29, 2021

Alice Water's Quince and Apple Galette Recipe

Following the theme of last week's We Cook Books recipe, we decided to bring you a Quince and Apple Galette Recipe from The Art of Simple Food II.

We love to make this Quince and Apple Galette Recipe at this time of the year, which is when we can find the best quinces. For the apples, we love them firm, slightly tart such as Grancestein, Sierra Beauty, Pink Pearl, or Pink Lady. This recipe is even better when served with sweetened cream or a dollop of crème fraîche.

PREP TIME
3 hours
COOK TIME
45 to 50 minutes
serves
8

Ingredients

For the Baked Quince

150 g (3/4 cup) sugar
750 g (3 cups) water
1/2 lemon, cut into slices
5 cm (2-inch) of vanilla bean, split and scraped
4 medium quinces (about 680 g | 1 1/2 pounds)

For the Galette Dough

136 g (2 cups) unbleached all-purpose flour
4.5 g (3/4 teaspoon) sugar
1.5 g (1/4 teaspoon)salt
125 g (1/2 cup) ice-cold water
150 g (1 1/4 sticks) cold unsalted butter

For the Quince and Apple Galette

One 280 g (10-ounce) disk galette dough
1.1 kg 2 1/2 pounds apples
1 cup baked quince
15 to 30 g (1 to 2 tablespoons) sugar
28 g (2 tablespoons) melted butter
23 g (1 1/2 tablespoons) sugar

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Instructions

For the Baked Quince

  1. Preheat the oven to 150 ºC (300 ºF). Pour into a baking dish the sugar, water, lemon, vanilla, and the quince cut into (1/2-inch) slices.
  2. As the slices are cut, put them in the baking dish. When all the slices have been added, stir well to be sure they are all coated with the lemony sugar water.
  3. Cover tightly with foil or a lid, and bake until tender and rosy, about 1 hour and 30 minutes. Leave the fruit in its syrup to cool.

For the Galette Dough

  1. In a large bowl combine the flour, sugar, and salt.
  2. Add the butter to the flour mixture and toss to coat. Press the pieces of butter with your thumb and forefinger one by one to flatten them. When all the pieces of butter are flattened, drizzle in half the water, mixing all the while with your fingers spread and curved slightly, raking the dry mix from the bottom to the top to evenly incorporate the water.
  3. Continue mixing until the dough starts to come together, breaking apart any large clumps as you go. Resist the urge to squeeze or press the dough together, as this will activate the gluten in the flour and can make the dough tough.
  4. After the water is incorporated if there is unincorporated flour, drizzle water over, 1 tablespoon at a time. Divide the dough in half, roll each part gently into a rough ball, and wrap each ball in plastic wrap. Compress each ball, and then flatten and smooth them into disks. Press in any outstanding dry areas or butter into the dough, as they may create a hole in the galette as it bakes. Let the dough rest refrigerated for 1 hour or longer.

For the Quince and Apple Galette

  1. Preheat the oven to 200 ºC (400 ºF).
  2. On a lightly floured surface, roll out the dough into a 14-inch circle. Brush off any excess flour and transfer the dough to a baking sheet lined with parchment paper and set in the refrigerator to chill.
  3. Peel, quarter, core, and slice (1/4 inch) the apples.
  4. Take the dough out of the refrigerator and lay apple slices end to end in a circle around the circumference, leaving a 1 1/2-inch border. Arrange the remaining apple slices within this circle adding a slice of quince after every 7 or so apple slices. If you need more quince slices, drain and cut a few more.
  5. For a more rustic look, fold the edges of the dough over the apple slices toward the center. For a more composed look, twist the dough edge over itself toward the center, creating a rope pattern, pinching the beginning turn and the final turn together.
  6. Sprinkle the apples with 15 to 30 g (1 to 2 tablespoons) sugar. Brush the crust with 30 g (2 tablespoons) melted butter, drizzling any remaining butter over the apple and quince slices. Sprinkle the crust with (1 1/2 tablespoons) sugar.
  7. Bake on the bottom rack of the oven for 45 to 50 minutes, until the crust is golden brown on the bottom. Slide off the pan and cool on a rack.
  8. Brush the fruit with a bit of quince syrup for a little shine and quince flavor. Serve warm or at room temperature.
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