· 1 cup/130 grams all-purpose flour, plus more for the work surface· 1/2 cup/60 grams whole-wheat flour· 2 tablespoons granulated sugar· 3/4 teaspoon kosher salt· 10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks), cut into pieces· 4 tablespoons/60 milliliters ice water· 1 large egg, lightly beaten, for brushing· Sanding sugar, for sprinkling (optional)· 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· 1/3 cup/75 grams packed dark brown sugar· 1 tablespoon cornstarch· 3/4 teaspoon freshly grated lemon zest· 1/4 teaspoon ground cinnamon· 2 tablespoons unsalted butter, cut into pieces· 2 cups/480 milliliters apple cider· 1/3 cup/75 grams packed dark brown sugar· 2 tablespoons unsalted butter· 1/2 teaspoon kosher salt· 2 tablespoons heavy cream
Step 1In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.Step 2Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.Step 3Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that’s O.K.Step 4Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)Step 5Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.