Recipe: Apple Galette

• By
• Caren McSherry

Image by Flickr / anjuli_ayer
This apple galette can be served plain or glazed with apricot jam

This traditional French dessert is sure to be a crowd-pleaser

With a few Granny Smith apples and a great pastry, you can create a divine galette to impress anyone of French heritage!


Ingredients

Pâte Brisée


• 1-1/4 cups unbleached all-purpose flour

• Pinch of Kosher salt

• 7-1/2 Tbsp. cold unsalted butter

• 5 Tbsp. ice water 

  

Filling

• 3/4 cup crushed amaretti cookies

• 4 medium Granny Smith apples (peeled, 
cored and sliced)

• 1/2 cup granulated sugar

• 1/2 cup apricot jam, warmed to glaze


  

Instructions

1. Place the flour and salt in a bowl and cut in the butter until it is the size of hazelnuts.
2. Add the water and knead into a ball. Do not overwork. The pieces of butter will give flakiness to the dough.
3. Wrap dough in plastic wrap and chill for about 15 minutes before rolling. Roll dough out (in a rather rustic shape) onto a lightly floured surface. Transfer to a baking sheet.
4. Sprinkle half the cookie crumbs over the pastry. Fan apple slices out and place them on top, keeping the placement tight. Be sure to leave a 2-inch border all around.
5. Sprinkle remaining crumbs over top along with the sugar. Fold the border back over the apples.
6. Bake the galette in a 400°F oven for 35-40 minutes. The pastry should be golden brown.
7. Remove from oven, let cool then carefully glaze the galette with the warmed apricot jam.

Serves 6.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.