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



ingredients:

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


filling

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}



method:


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.
Related Posts Plugin for WordPress, Blogger...