Monday, 26 September 2016

Rustic Apple Galette

confession: i have a new vice in life {like i needed another} move over cycling, wine, hiking, and tacos, it's really galette i want.  although at this rate i will probably need to keep cycling and hiking to offset the galette consumption.

last weekends blackberry-nectarine concoction was amazing, quite simply, my new favourite, however, i'm taking a cue from the recent change in seasons and going for a fall inspired dessert.  

apple galette.  
cinnamon infused, perfectly autumn-like, and the best way to end another sunday spent with football and family.

life is pretty sweet these days.

Apple Galette


pate brisee

1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water


1/4 cup brown sugar, packed 
3 tablespoons granulated sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
1/2 teaspoons cinnamon
2 1/2 lbs granny smith apples, cored and sliced into 1/2-inch wedges
3 tablespoons unsalted butter, cut into small bits
1/4 cup apricot preserves, strained if chunky

vanilla ice cream & caramel sauce for serving {if desired}


make the pate brisee:  put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces.  add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.  remove the dough from the processor and gather it into a ball.  on a lightly floured surface, roll out the dough into a 16-by-18 inch oval 1/16 to 1/8 inch tick.  drape the dough over the rolling pin and transfer it to a large, heavy baking sheet.  chill the dough until firm, about 20 minutes.
preheat oven to 400F

make the filling: in a small bowl, combine brown sugar with the ground almonds, flour and cinnamon.  spread this mixture evenly over the dough to within 2 inches of the edge.  arrange the apple wedges on top.  dot with butter and sprinkle all but 1 teaspoon of granulated sugar over the fruit. fold the edge of the dough up over the fruit to create a 2-inch border.  {if dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.}  sprinkle the border with the reserved 1 teaspoon of sugar.

bake the galette in the middle of the over for about 1 hour, until the fruit is very soft and the crust is richly browned.  if any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet.  evenly brush the preserves over the hot fruit.  let the galette cool to room temperature before serving.
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