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Apple Galette |
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| This rustic
open-faced apple tart is traditionally baked in a copper
galette pan; we feel our dark-colored heavy gauge pizza
pan fills the bill equally well. |
Crust
1 cup Round Table Unbleached Pastry Flour
1/2 cup semolina
1 tablespoon dried buttermilk powder
1/2 teaspoon salt
1/2 cup (1 stick) cold butter
6 tablespoons ice water
Filling
2 pounds firm baking apples, peeled, cored and sliced
(about 4 1/2 cups)
2 tablespoons unsalted butter
3 tablespoons sparkling white sugar
1/2 cup pecan brittle crunch or diced, toasted pecans
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Crust: In a
medium-sized mixing bowl, combine the flour and semolina
with the buttermilk powder and salt. Cut the butter into
the flour with a pastry blender or fork, leaving pea-sized
crumbs. Sprinkle the mixture with ice water, gather it
into a cohesive ball, wrap in plastic wrap, and chill for
at least 1 hour.
Assembly: Roll the chilled pastry 1/4-inch
thick, and lay it onto a 12 or 14-inch pizza pan. Arrange
the apples in concentric circles over the pastry, leaving
a 2 to 3-inch border of crust. Gather the edge of the
crust in your fingers and roll it into the center, till it
meets the edge of the fruit. Dot the fruit with butter,
and sprinkle it with sparkling sugar.
Bake the galette in a preheated 400°F oven for about 15
minutes. Sprinkle on the pecan brittle crunch, and
continue baking until the apples are bubbly and tender and
the crust is golden. Remove the galette from the oven, and
allow it to cool to lukewarm before serving. Yield: 10
servings. |
Recipe from King Arthur Flour
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