French Apple Galette
by Caren McSherry
A galette is simply a tart without a top. It is a favourite technique of mine for 2 reasons: it is rustic and free form and doesn’t need a pastry top.
Pâte Brisée Ingredients:
- 1 1/4 cups unbleached all-purpose flour
- Pinch of kosher salt
- 7 1/2 tablespoons unsalted butter
- 8 tablespoon ice water
Apple Mixture Ingredients:
- 4 large Granny Smith apples, peeled, cored and halved
- 8 amaretti cookies, crushed
- 1/3 cup granulated sugar
Glaze Ingredients:
- 1/2 cup red currant jelly, warmed through until melted
Method:
- Pâte Brisée:
1. Sift the flour and salt into a large bowl and cut in the butter with a pastry blender until the butter pieces are about the size of peas.
2. Add the ice water all at once, and mix the dough together as quickly as possible, being careful not to overwork. Wrap in plastic wrap and chill for 20 minutes. Preheat your oven to 400F.
3. Once the pastry has chilled, lightly dust your work surface with flour and roll the pastry out as thinly as possible. It should be about 16”x15” and 1/8” thick. Transfer to a rimless cookie sheet.
- Filling:
1. Cut the ends of either side of the apple halves so that when you slice them, they are even. Slice as thinly as possible. Sprinkle the crushed amaretti cookies across the base of the rolled-out pastry. Take each sliced apple half and fan it out, then decoratively lay over the pastry. Use all the halves, ensuring sure no pasty is showing. Leave a 2-inch clear border around the edge.
2. Sprinkle the tops of the apples with the granulated sugar. Carefully lift the borders of the pastry and bring it into the centre, covering just the edges of the apple mixture. It will be rustic and uneven, and that’s what we want.
3. Place the galette in the preheated oven for 40 minutes.
4. Remove and let cool. Lightly brush the entire pastry border with the warmed currant jelly.
Serves 8
Copyright (c) Caren McSherry 09/1990
1. Sift the flour and salt into a large bowl and cut in the butter with a pastry blender until the butter pieces are about the size of peas.
2. Add the ice water all at once, and mix the dough together as quickly as possible, being careful not to overwork. Wrap in plastic wrap and chill for 20 minutes. Preheat your oven to 400F.
3. Once the pastry has chilled, lightly dust your work surface with flour and roll the pastry out as thinly as possible. It should be about 16”x15” and 1/8” thick. Transfer to a rimless cookie sheet.
- Filling:
1. Cut the ends of either side of the apple halves so that when you slice them, they are even. Slice as thinly as possible. Sprinkle the crushed amaretti cookies across the base of the rolled-out pastry. Take each sliced apple half and fan it out, then decoratively lay over the pastry. Use all the halves, ensuring sure no pasty is showing. Leave a 2-inch clear border around the edge.
2. Sprinkle the tops of the apples with the granulated sugar. Carefully lift the borders of the pastry and bring it into the centre, covering just the edges of the apple mixture. It will be rustic and uneven, and that’s what we want.
3. Place the galette in the preheated oven for 40 minutes.
4. Remove and let cool. Lightly brush the entire pastry border with the warmed currant jelly.
Serves 8
Copyright (c) Caren McSherry 09/1990
