Christmas Galette
"This tart takes the best flavors of fruitcake and combines them in a balance of sweet, tangy, and buttery. Read the story behind this recipe in the third installment of Dorie Greenspan's three-party series..."
INGREDIENTS
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1 1/2 cups all purpose flour
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2 tablespoons sugar
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3/4 teaspoon salt
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10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
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2 tablespoons chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
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2 tablespoons (or more) ice water
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3 medium Granny Smith apples (1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes (about 4 cups)
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2 firm but ripe medium Anjou or Bartlett pears (about 18 ounces), peeled, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
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1 cup assorted moist plump dried fruit (such as raisins, cherries, and diced apricots)
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7 tablespoons orange marmalade, divided
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4 tablespoons sugar, divided
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1 teaspoon finely grated peeled fresh ginger
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3/4 teaspoon ground ginger
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Nonstick vegetable oil spray
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Vanilla ice cream or sweetened whipped cream
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