February 9, 2012 - 9:20pm
Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.
Ran out of deserts, (a real no no) so quickly whipped up this whole wheat, apple galette. It is based on the winning pie recipe at the very first pie contest I ever saw in Clearwater, Florida around 1990 something. Dried fruits, (apricot, cranberry, raisins, sultanas) are soaked in bourbon until they are ....softly, puffed up drunk. The fresh ginger always adds a subtle flavor that causes people to ask 'what makes this taste so differently delicious?' Used Jazz and Ambrosia apples this time.
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Great looking dessert. I could go for some right now!
are right. The apple choice was lucky. I usually don't buy Jazz or Ambrosia but they were just right for this tart. It is best to have at least 2 different apples for tarts and pies so that folks get more than one taste in the same desert.
Nice looking galette!
You really are on a baking spree there, dabrowman!
Baking is addictive!!
Since retirement, I have the time to do things that I've always wanted to do in the kitchen. Alas, TFL has not made it easier either. So many great new recipes, from so many fine baker and so little time to try them all. When you start late you heve make up for lost time :-) Plus admittedly, I have been fortunate to have had a fine, highly trained German baking apprentice for the past 7 years. She is a skilled and diligent hard worker with a nose for great food, is a fine tester and taster as well.
I think the two of us are past addiction.