Apple Galette

Feb 9

Feb 9 Apple Galette

I will admit something: I'm a lazy baker. Don't get me wrong, I love spending time making my own croissants. I also love making giant grocery lists and combining complex recipes, calculating cooking times, and adjusting ingredient ratios. That is super fun. However, cleaning a torn apart kitchen or washing dishes is something that I never look forward to. Sometimes, a pastry cutter is so much easier than assembling and disassembling a food processor. And caramel can be bought because it's terrible to clean after you make it. I will try to cut a corner when I can find it - sometimes it works sometimes it doesn't.

This is where this Apple Galette recipe comes in. While I love a simple recipe, what I love even more is a showstopping simple recipe. Something with relatively little effort, but major looks and taste when it's finished. You probably have almost everything to make this recipe in your cupboard and refrigerator already! In the meantime, I will continue to envy those that can cook and clean at the same time. I'm working on it - really I am!

Source: America's Test Kitchen
Serves 8-10 people

I tend not to like tart apples like Granny Smith in pies and galettes. However, I am not opposed to mixing one Granny Smith in with other apples. Honey Crisp, Golden Delicious, and Pink Ladies work well for this galette. If you don't have apple jelly (or don't want to buy it), apricot jelly is a good replacement, though you should strain it before brushing onto the finished galette.

1 1/2 cup all purpose flour
1/2 cup instant flour Wondra or Pillsbury Shake and Blend
1/2 teaspoon salt
1/2 teaspoon sugar
1-1/2 sticks (12 tablespoons) butter cut into cubes and chilled
7-9 tablespoons ice cold water
1 1/2 pounds apples (4-5 apples, see note)
1/4 cup sugar
2 tablespoons butter cut into small cubes
2 tablespoons apple jelly, see note

Place the all purpose flour, instant flour, salt and 1/2 teaspoon of sugar in a food processor and give it a whirl.
Cut the butter into chunks and place it in the freezer for at least 10 minutes. Add to the food processor and pulse a few times, until the chunks of butter are cut in throughout the dough in pebble size pieces.
Add the icy water, 1 tablespoon at a time. You definitely don't want to add too much water, or the crust will be stiff, hard and won't have the tender, flaky texture that you're aiming for. It should look crumbly and loose, but when you pinch it with your fingers, it stays together.
Dump it out on the counter and form a loose rectangular shape. Starting at the end away from you, use the palm of your hand to smear the dough against the counter a small section at a time, until you come to the dough closest to you. Start at the beginning, do this one more time. A scraper will make quick work of any leftover butter. Form a square or rectangular shape, about 4 inches, wrap the dough in plastic wrap or aluminum foil and chill in the refrigerator for at least 30 minutes - 1 hour.
You can make the dough ahead of time and keep it well wrapped in the refrigerator for up to 2 days or frozen for up to 1 month.
Preheat the oven to 350 degrees.
Take the dough out of the refrigerator and let it thaw slightly for 5-10 minutes, just so it's soft enough to roll out. Cut a parchment paper into a 16x12 inch rectangle. Flour the parchment paper, and roll out the dough right over top of the parchment paper.
When you have rolled out the dough until it extends beyond the parchment paper just a bit, cut off the excess dough. You will have a perfect rectangle. Pick up the parchment paper and transfer the dough onto a rimmed baking sheet.
Fold the edges of the dough over about 1/2" to create a thin frame around the tart.
Prep the apples by peeling them, coring them and cutting into 1/8 inch thick slices. Starting in a corner, place the apples on a diagonal, on top of the dough. Place the apple slices so they cover the top apple slices about halfway.
Sprinkle with 1/4 cup of sugar. If your apples are very sweet, use less sugar. Cut the remaining 2 tablespoons of butter into small chunks and dot the butter over the apples.
Bake for 45-55 minutes until edge is light golden brown and apples are soft.
While baking, heat the apple jelly in the microwave just until it softens and melts. Use a pastry brush to brush the melted apple jelly over the baked apple galette.