Christmas Gallete

Ingredients

• 1.5 cups flour 
• 18 ounces purée of usa bartlett pear firm cored ripe peeled cut into 1/2-inch cubes ( 2 1/2 cups)
• 1 cup fruit dried diced assorted (such as raisins, cherries, and apricots)
• 3 medium apples i use 2 granny smith apples cored peeled cut into 1/2-inch cubes ( 4 cups) ()
• 0.8 teaspoon ground ginger 
• 2 tablespoons water ()
• 7 tablespoons orange marmalade divided
• 0.8 teaspoon salt 
• 2 tablespoons shortening chilled cut into 1/2-inch cubes
• 4 tablespoons sugar divided
• 12 servings garnish: whipped cream sweetened
• 10 tablespoons butter unsalted chilled cut into 1/2-inch cubes ()

Equipment

• bowl
• oven
• knife
• aluminum foil

Directions

1. Mix flour, sugar, and saltin processor.
2. Add butter andshortening; pulse until coarsemeal forms.
3. Add 2 tablespoonsice water; pulse until moistclumps form, adding more waterby teaspoonfuls if dry. Gatherdough into ball; flatten intodisk and wrap in plastic. Chill2 hours. DO AHEAD: Can bemade 1 day ahead. Keep chilled.
4. Let stand at room temperature30 minutes before continuing.
5. Preheat oven to425°F.
6. Mix apples, pears, driedfruit, 3 tablespoons marmalade,3 tablespoons sugar, freshginger, and ground ginger inlarge bowl to coat.
7. Roll crust out between2 large sheets of waxed paperto 13-inch round.
8. Place sheetof parchment on rimlessbaking sheet; spray parchmentwith nonstick spray.
9. Removetop sheet of waxed paperfrom crust. Invert crust ontoparchment, then peel off secondsheet of waxed paper. Spoonfilling onto crust, leaving 2-inchborder around edges. Foldcrust border up and over filling,folding and pleating occasionally.
10. Brush crust edges lightly withwater.
11. Sprinkle damp crust withremaining 1 tablespoon sugar.
12. Bake galette 50 minutes.Reduce heat to 400°F. Looselycover filling with small sheet of foil.
13. Bake until crust is deep golden andfilling is tender, about 20 minuteslonger. Slide knife or offset spatulaunder galette to loosen fromparchment. Cool galette slightlyon sheet on rack.
14. Heat remaining 4tablespoons marmalade and1 tablespoon water in smallsaucepan over medium heat,stirring often, until marmalademelts. Spoon marmalade glazeover filling.
15. Serve galette warm orat room temperature withvanilla ice cream or sweetenedwhipped cream.