Wrap each slice well with non-stick baking parchment and freeze for up to 1 month (wrapped slices can be stacked on top of each other). Serve in slices, warm or at room temperature, with cream or ice cream, if you like.Ĭut the finished glazed tart into slices. When the tart is 5min away from the end of the cooking time, heat the remaining jam with 2tsp water until just boiling, then carefully brush all over the apples straight after you remove the tart from the oven. Spread half the jam over the pricked pastry, then arrange apple slices on top, overlapping them to make neat rows.īake the tart for 30-35min until pastry is golden and apples have just started to take on colour. Put on to a large baking tray and thoroughly prick pastry all over with a fork, leaving a 1cm (½in) border unpricked around the edge. Lightly dust a work surface with flour and roll out the pastry until it measures roughly 25.5cm x 35.5cm (10in x 14in) and is 5mm (¼in) thick. Bake for 35-40 minutes or until crust is golden brown. This Puff Pastry Apple Galette is my take on the traditional French Tart. Place apple slices down first, then top with blueberries in the center of dough and fold up the edges leaving the center free. Septemby Julia Pinney 5 from 1 vote Jump to Recipe Print Recipe Kind of like an Apple Pie without all the work.
Remove galette from the oven and let cool completely (at least 2 hours) before slicing and eating, preferably with lots of ice cream.Preheat oven to 200☌ (180☌ fan) mark 6. When crust is ready, roll out dough into an 9 inch circle. Place galette on a rimmed baking sheet (for easy cleanup should anything bubble over) and bake until the crust is deeply golden brown (about the color of a well-baked croissant), the apples are tender, and the juices are bubbling and thickened, 65 to 75 minutes. Sprinkle with sesame seeds, if using, the remaining 2 tablespoons of sugar and a little flaky salt. Whisk the egg with a teaspoon of water and use it to brush the exposed crust.
APPLE GALETTE INA GARTEN FREE
(Feel free to trim any dough that feels truly excessive.) Drape the excess dough over the filling, covering the apples by about 1 1/2 to 2 inches. In a large bowl, stir together the peeled, sliced apples, sugar, lemon juice, cinnamon, nutmeg, salt. Use a rolling pin to roll out the dough into an 11-inch circle. Transfer the apple mixture and any juices that have accumulated to the crust. Place the pie crust between two pieces of wax paper or parchment paper. Transfer dough to a lightly greased 9-inch springform pan, or a 9-inch deep-dish pie plate, letting it slump to meet the bottom of the pan and letting the overhang remain. On a lightly floured work surface, roll the dough into a circle about 18 inches in diameter. Toss the ingredients so every slice of apple is evenly coated. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.Īs dough rests, make the filling: Combine apples, honey, 1/2 cup sugar, the flour, the vinegar and the cinnamon in a large bowl. Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. Resist the urge to add more water until you see that it’s absolutely necessary, and even then, use only an additional tablespoon or two. Like you’re running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Pop the bowl into the freezer for 5 or so minutes.Ĭombine vinegar and 1/3 cup water, and drizzle over the flour-butter mixture. Make the crust: Combine flour, sugar and kosher salt in a large bowl, and use your hands to mix well.Īdd the butter to the bowl, and use your palms and fingertips to smash the pieces into the flour until you’ve got large, flat butter pieces that are evenly distributed among the flour.
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