The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Apple Galette

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Schrödinger's Other Cat's picture
Schrödinger's O...

Apple Galette

When I was young fresh fruit was a great treat and not common in Icelandic diet. Today fresh fruit of many sorts is readily available year round allowing one to bake galette year round!

Pastry:

1 cup flour (125-130g)

4 oz. cold butter unsalted (113g) 

pinch salt (or more if you like)

ice water (30-50ml, enough to make pastry workable)

Finely cut cold butter into flour, add salt. Work with spoon or hand until well mixed. Add ice water until pastry can be formed into a ball. Refrigerate for a bit (15 minute). Press pastry into a disk on parchment or Silpat then roll out very thin (thin=flaky). Refrigerate again (cold pastry I find much easier to work) while you make filling of choice.

Apple Filling:

2 or 3 apple peeled and sliced thin

2T sugar, 1T flour, cinnamon to taste mixed.

1T  butter

1T sugar, sprinkle cinnamon

Spread flour/sugar/cinnamon mixture over pastry. Lay apple slices to overlap in circle pattern. Fold edge of pastry over. Sprinkle sugar and cinnamon over apple, chop butter over apple. Refrigerate 10 minutes.

Cook at 204C or 400F for 50-minutes to 1 hour.

Glaze with 1 or 2 T (to taste) apricot, peach preserve.

 

Make coffee, pour brandy, consume!

 

 

 

Comments

lumos's picture
lumos

It's past midnight and I was just about going to bed....and you made me feel very hungry......

Very timely recipe for early varieties of English apples are starting to come out to the market. I'll definitely try this very soon.

Thank you for sharing,  Kristjan! :)

lumos

Ruralidle's picture
Ruralidle

We have loads of apples (mainly off our trees after Hurricane Katia) and this looks a great recipe to use them in. I think something like Blenheim Orange - a dessert/cooker variety - with a bit of tartness will be best. Now I'm hungry too!

loydb's picture
loydb

Thanks, I'm going to try this today!

 

loydb's picture
loydb

Ok, I made this last night. I used freshly-milled soft white wheat sifted through a #30 sifter for about 85% utilization. For the glaze, I mixed apricot, peach and mango jam with 2T of bourbon, and just set the pan with it on top of the stove during the cook. After 50 minutes, I brushed the glaze on and returned to the oven. I ended up cooking for 80 minutes total. It was delicious, but the apples released so much liquid that the middle of the dough stayed gummy -- even after 80 minutes on a 400 degree baking stone. Any ideas on how to get the bottom to crisp through? Maybe pre-cook the apples (or at least sugar them and let them drain for an hour?). 

Thanks again for the recipe!

Schrödinger's Other Cat's picture
Schrödinger's O...

I would think your idea of pre-cook apple would work, never experienced this issue in many many bakings.

What type apple used?

-kristjan

Just Loafin's picture
Just Loafin

Different types of apples release varying amounts of liquid, so experiment there. You can of course drain the apples by literally letting them sit in a collander. You can also par-bake the crust slightly. Here's an episode of Good Eats where Alton deals with apple pie. There's a ton of things in here that might help you with this Galette recipe.

http://www.youtube.com/watch?v=g4-jqBJ-yQk

- Keith

Franko's picture
Franko

Something that many bakers use when a pastry filling is moist or will release moisture, is to spread a layer of fine cake crumbs on the pastry before adding the filling.Toasted bread crumbs will work as well.

Franko

Schrödinger's Other Cat's picture
Schrödinger's O...

Perhaps you could increase flour in the flour/sugar/cinnamon mixture spread over the pastry before filling added.

Cake or bread crumb is excellent thought, never would have consideredthat solution.

-kristjan

loydb's picture
loydb

Thanks for the suggestions all. I used Granny Smith apples. Regarding Good Eats, they just reaired that show and I've got it on the DVR, I'll be sure and watch. I believe he pre-bakes the crust. I like the lack of pie pan on this, however, so I'll start with trying to get rid of some of the water in the apples next time I make it. If that doesn't work out, I'll put some panko crumbs on the bottom layer and see how that goes. Our waistlines won't support making this every couple of days -- I'll try again next week :)