Saturday, September 7, 2013

Downtown Bakery Apple Galettes


Many  varieties of fruit can be substituted for apples, such as rhubarb, berries, peaches, apricots, nectarines, pears, etc. The quantity of sugar may need to be adjusted slightly depending on the sweetness of the fruit. For very juicy fruit, a small (1 tsp) amount of flour may be duted on the bottom of the tart before the fruit is added.

Galette Dough
2 C all purpose flour
1 tsp sugar
1/4 tsp salt
6 oz. cold, sweet butter
1/2 C cold water

Combine flour, sugar and salt. Cut in the butter until the mixture looks like cornmeal. Stir in the ice water until the mixture just holds together. Press into a ball, flatten and wrap in a plastic wrap, put in the refrigerator to relax the dough. Chill for at least 30 minutes.

Remove from refrigerator and divide the dough into 4 pieces. Press each piece into a small circle and roll into a 6" diameter circle, 1/8" thick. Put the pieces on a baking sheet lined with parchment paper and place in the refrigerator while preparing the filling. It is important to keep the dough chilled at all times.

Galette Filling
2 lbs. tart cooking apples (5-6 large apples)
4-5 Tbsp sugar
1 Tbsp flour
2 Tbsp butter, melted

Peel, quarter a and core apples, and slice into 1/4" slices. Divide the fruit into 8 portions, approximately 3/4 cup per tart. Bring the galette dough from the refrigerator and put 1 tsp. flour and and 1 tsp sugar into the center of the dough circle, spreading to cover the entire circle. Pour your fruit into the center of the circle, leaving approx 1" uncovered dough around the edge. Put 1 Tbsp sugar and a pinch of cinnamon on top of the apples. Fold uncovered edge of pastry dough over the apples, pleating to make it fit. Brush the edge with melted butter and sprinkle with sugar. Bake at 400 degrees for 20-25 minutes. Cool on rack.

Recipe courtesy of Kathleen Stewart, Downtown Bakery & Creamery (www.downtownbakery.net)

1 comment:

Jennie Grange said...

those looks beyond good!