Apple-Pear Galette With Apple Cider Caramel

1. Make Pastry Dough

In a food processor, combine the all-purpose flour, whole-wheat flour, granulated sugar, and kosher salt. Add the cold unsalted butter and pulse until the mixture resembles coarse sand. Gradually add the ice water, pulsing until the dough just comes together. Turn the dough out onto a piece of plastic wrap, shape it into a disc, and refrigerate for at least 1 hour to firm up; this can be done up to 3 days in advance.

2. Prepare Filling

In a large bowl, toss together the thinly sliced apples and pears with the dark brown sugar, cornstarch, lemon zest, and ground cinnamon until evenly coated.

3. Assemble Galette

On a floured piece of parchment paper, roll the dough into a 12-inch circle. Transfer the parchment paper with the rolled-out dough onto a rimmed baking sheet. Arrange the fruit mixture in the center of the dough, leaving a 1 1/2-inch border. Fold the edges of the dough over the fruit, creating a rustic edge. Chill the formed galette for about 10 minutes to help set the shape.

4. Brush and Bake

Brush the pastry with the beaten egg and, if you like a bit of extra sweetness and crunch, sprinkle with sanding sugar. Dot the fruit filling with pieces of unsalted butter. Bake the galette for about 45 minutes or until the crust turns a lovely golden brown and the filling is tender and bubbly.

5. Make Apple Cider Caramel

In a saucepan, boil the apple cider until reduced to about 1 cup. Stir in the dark brown sugar, unsalted butter, kosher salt, and heavy cream, and simmer the mixture until it thickens into a rich caramel, which should take about 13-15 minutes.

6. Serve

After removing the galette from the oven, allow it to cool just enough to handle. Carefully transfer it to a serving plate. Drizzle the warm galette with the apple cider caramel just before serving, allowing the caramel to seep into the fruit and pastry.