- 1 1/3 cup all-purpose flour
- 2 tsp sugar
- 1/8 tsp salt
- 4 Tbsp cold unsalted butter cut into bits
- 3 Tbsp cold vegetable shortening
- 1 tsp Gravenstein Apple Balsamic Vinegar
- 3 1/2-4 Tbsp ice water
- 3 Tbsp apple jelly
- 4 large ripe pears (D'anjou or Bartlett), about 2 pounds, thinly sliced
- 3 Tbsp sugar
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1 large egg lightly beaten
- 2 cups apple cider
- 1/4 cup Traditional Balsamic Vinegar
- 3 Tbsp sugar
- Combine the flour, sugar, and salt in a medium bowl. Cut the butter and shortening in with a pastry blender or two forks until the mixture resembles coarse crumbs. Add the Gravenstein Apple Vinegar and ice water, 1 tablespoon at a time, stirring with a fork until a loose dough forms. Knead the dough in the bowl 1-2 times until it just comes together. Press it into a 4-inch wide disk, wrap it in plastic wrap and refrigerate at last one hour.
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Warm the apple jelly in the microwave for 10-15 seconds until it is smooth. On a lightly floured surface, roll the dough out to a 14 inch diameter circle. Transfer to the baking sheet and brush the top with the jelly. Leaving a 2-inch border clear. layer the pears in overlapping concentric circles, starting from the outside and working your way toward the center. Combine the sugar, ginger and cinnamon in a small bowl and sprinkle all but 2 teaspoons over the pears. Fold the outer edge of the dough over the pears toward the center, forming pleats or folds every couple of inches to make it fit. Lightly brush the dough with egg, sprinkle with the remaining 2 teaspoons sugar and bake until the crust is golden and the pears are tender, about 38-40 minutes. Remove from oven and cool at least 30 minutes before cutting.
- While the galette bakes, make the syrup. Combine the apple cider, Traditional Balsamic Vinegar and sugar in a 2-quart saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture reduces to 1/2 cup, about 18-20 minutes. Let cool and drizzle over individual servings.
Adapted from a recipe by Marge Perry and David Bonom