Sunday, June 28, 2009

Apple Galette

A galette is a french pastry that can be sweet or savory. They often have a rough country look, so don't fret too much about appearances. This one is topped with apples and would be fantastic with ice cream.

1 1/2 cups flour (I used 1/2 white and 1/2 whole wheat)
4-5 Tbsp sugar
1/4 tsp salt
6 Tbsp butter, chilled and cut into pieces
5 crisp apples
1 tsp ground cinnamon
1/4 cup lemon juice

Heat oven to 400 degrees. Combine flour, 1 Tbsp sugar and salt, and cut butter into mix until it resembles course crumbs. Slowly add 3-4 Tbsp ice water until the dough just comes together. Gently press the dough into a disc and refrigerate until firm, about 30 minutes.

Peel, core and roughly chop 2 apples. Heat on medium the apples, 1 Tbsp sugar, 1/2 teaspoon cinnamon and cook, stirring occasionally until the apples are tender and the mixture is the consistency of chunky applesauce (about 15 minutes). Add 1/4 cup of water if the pan gets too dry while the apple mixture is cooking. Take the mixture off the heat and cool. Once cool, stir in 3 Tbsp lemon juice and set aside.

On a lightly floured surface, roll chilled dough into a 12-inch circle, about 1/8 inch thick. Sprinkle the dough with remaining tablespoon of sugar and prick the dough with a fork several times to prevent puffing. Pre-bake until dough is just starting to set, about 8-10 minutes. Remove from heat and cool.

Core remaining apples and cut them into slim, even slices. Toss the apple slices in a bowl with 1 Tbsp lemon juice, 1/2 tsp cinnamon. Spread dough with cooked apple mixture, leaving a 1/2 inch border. Arrange apple slices over mixture in a spiral pattern, slightly overlapping each piece. Sprinkle the top with 1-2 Tbsp sugar. Bake until crust is golden brown and cooked through, about 30 minutes.

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