Apple Galette
This recipe is a lot of work but is excellent.Based on a recipe from Cook's Illustrated, September & October 2007, David Pazmino, pg 20-21.
Servings: 8 servings
Ingredients
Dough
- 2 cups unbleached all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3/4 cup unsalted butter cut into 5/8" cubes
- 7 - 9 tablespoons ice water
Apple Filling
- 1 1/2 pounds Granny Smith apples peeled, cored, sliced thin - no more than 1/8" thick
- 2 tablespoons unsalted butter cut into 1/4" pieces
- 1/4 cup sugar
- 2 tablespoons apricot preserves
- 1 tablespoon water
Instructions
Dough
- In food processor bowl, combine flour, cornstarch, salt, and sugar. Scatter butter over flour, pulse until butter is about 1/2 inch in size.
- Sprinkle 1 tablespoon water over mixture, pulse to combine. Repeat adding 1 tablespoon of water at a time, until dough forms large crumbs that, when pinched, hold together.
- Turn onto work surface and shape into 12 x 5 inch rectangle.
- Use fraisage technique to press butter into dough. To do this, begin at farthest end, use heel of hand to push small amount of dough away from you, forming separate mound. It will look shaggy. Continue working entire amount of dough. Re-form into 12 x 5 inch rectangle and repeat the process. Once it is all worked dough should form cohesive ball. Shape into 4" square. Wrap in plastic and refrigerate approximately 30 - 60 minutes until cold and firm, but still malleable.
Assembling
- Place oven rack in center and preheat to 400℉. Gather a rimmed baking sheet and a 16 x 12" sheet of parchment paper.
- Place parchment on work surface and dust with flour. Place dough on floured parchment and dust with additional flour. Roll until it just barely overhangs all sides of parchment and is 1/8" thick. Dust with additional flour to prevent sticking while working. Trim dough so edges are even with parchment edges.
- To form edge, roll up 1 inch of each end and pinch together to create 1/2" thick border. Transfer with parchment to rimmed baking sheet.
- Arrange apples by beginning in a corner. Place the slices with the curved edge towards the corner, overlapping the rows of sliced by half. Dot with butter and sprinkle evenly with sugar.
- Bake until bottom of tart is a deep golden brown and apples are caramelized, approximately 45 - 60 minutes.
- Meanwhile, prepare the glaze. In medium microwaveable bowl, combine apricot preserves and water. Microwave about 1 minute on medium, until mixture starts to bubble. Strain to remove large chunks of apricot.
- When baked, remove galette to wire cooling rack, brush with glaze. If serving immediately, cool for 15 minutes before transferring to cutting board.
Notes
