Apple Galette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Tart pan -
Crust:
1 3/4 C flour, 1/4 t salt
3/4 C (1 1/2 sticks) unsalted butter, cut into 1/2 inch cubes, 2 T ice water
Fruit : 1 1/2 pounds granny smith apples, peeled, cored, cut into 1/8 inch thick slices.
4 T sugar, divided, 1 t finely grated lemon peel
1/4 C apricot preserves, whole milk
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Directions: |
Directions:For crust
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 T ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into disk. Wrap in plastic and chill. Can be done two days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out. Roll out dough between sheets of parchment paper or wax paper into a 1/8 inch thick round., 14" in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
For Fruit:
Preheat oven to 450º - Combine apple slices, 2 T sugar and lemon peel in a medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2 inch border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. sprinkle crust edges and apples with remaining 2 T sugar.
Bake galette 20 minutes. Reduce oven to 375º and continue baking until crust is golden, about 30 min longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or room temperature. |
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