Apple Galette
Ingredients
- 1 ½ cups of all purpose flour
- ½ tsp of fine sea salt
- 1 tbsp of granulated sugar
- 1 ½ sticks or 12 tbsp of very cold unsalted
- Butter (cut into ½ inch cubes)
- ¼ cup of very cold water
- 3 Granny Smith apples, thinly sliced
- 2 Honeycrisp apples, thinly sliced
- ½ cup of brown sugar
- 1 tbsp of lemon juice
- 1 tsp of ground cinnamon
- 1 tsp of ground nutmeg
- 1 tbsp of Fleischmann's cornstarch
- 1 egg, lightly beaten
- ¼ cup of apricot jam
Pastry:
Filling:
PRODUCTS
Instructions
- Line a baking sheet with parchment paper or silicone mat.
- In the bowl of a food processor fitted with the steel blade, add the flour, salt and sugar. Pulse to combine.
- Add the cold butter and pulse just until the butter is the size of peas, about 5-7 times. Gradually sprinkle in the cold water over the mixture while processing until just moistened. Dough should still be crumbly but can hold together when pinched with 2 fingers.
- Transfer the dough to a lightly floured surface and knead a few times just until it comes together into a ball.
- Pat the dough into a disk, wrap in plastic wrap and let rest in the refrigerator for a minimum of 30 minutes to overnight.
- Thoroughly wash the apples. Cut in half, core out the seeds and slice into thin slices. Transfer to a medium sized bowl. Add brown sugar, lemon juice, cinnamon, nutmeg and cornstarch.
- Toss until well coated and set aside for 10 minutes.
- Remove the dough from the fridge and let it come to room temperature for approx. 5 minutes.
- Preheat the oven to 375°F.
- Lightly flour your surface and rolling pin and roll out your dough into a rectangle, approx 11”x14” in size. (Note if your dough is cracking a lot let it rest at room temperature a bit longer.)
- Transfer the dough to your parchment lined baking sheet.
- Leaving a 2” border along the edge, begin placing your green apple slices in one direction, then alternate the direction with a block of red apple slices. Continue alternating blocks of colour to create a tiled effect.
- Fold the edges of the dough over the apples, creating free form pleats as you work your way around the perimeter.
- Brush the pleated edge with the egg wash and bake for 30-40 minutes or until golden brown.
- Heat the jam over low heat in a small saucepan until just warmed.
- Brush the apples with the jam and serve warm.
For the Pastry:
For the Filling:
Assembly:
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