FRENCH APPLE GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
APPLE GALETTE
Provided by Christopher Hill
Categories Food Processor Citrus Dairy Fruit Dessert Bake Quick & Easy Apple Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
- Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
- Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
- Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
GALETTE DES ROIS
A puff pastry pie filled with frangipane, tradionally eaten on Twelfth Night, from Mary Cadogan's blog
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 6 - 8 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/fanC180/gas 6.
- Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
- Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
- Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
- Bake for 25-30 mins until crisp and golden. Serve warm or cold.
APPLE TART WITH HAZELNUT FRANGIPANE
Steps:
- Preheat the oven to 375 degrees F.;
- For the dough:
- Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
- Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.
- Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
- Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
- Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.
APPLE GALETTE
Make and share this Apple Galette recipe from Food.com.
Provided by thebeeskitchen
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400. First roll out the dough on a large baking sheet greased.
- Make the frangipane: mix butter with sugar. Add the egg, flour, almond extract and almond flour. Spread this mixture over the puff pastry. Slice the apples about 1/8 inches think and arrange them in a circle. Fold over the dough that it covers at least 2 inches. Brunch the galette with agave and sprinkle cinnamon. Bake for 20min.
Nutrition Facts : Calories 535.5, Fat 34, SaturatedFat 10.9, Cholesterol 56.4, Sodium 199.7, Carbohydrate 52.2, Fiber 5.1, Sugar 25.6, Protein 8
APPLE-FRANGIPANE GALETTE
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Peel, core, and cut the apples into 1/2-inch (1.5-cm) slices.
- Lightly flour a work surface and roll out the dough into a circle about 14 inches (36 cm) in diameter. Transfer it to the prepared baking sheet.
- Smear the frangipane over the dough, leaving a 2-inch (5-cm) border. Arrange the apple slices in concentric circles over the frangipane, or simply scatter them in an even layer. Fold the border of the dough over the apples and brush the crust with some of the melted butter, then lightly brush or dribble the rest of the butter over the apples. Sprinkle half of the sugar over the crust, and the remaining half over the apples.
- Bake the galette until the apples are tender and the crust has browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack.
- Serve warm or at room temperature. You can drizzle the galette with warm honey or glaze it with strained apricot jam, thinned with just enough water to make it spreadable.
APPLE-FRANGIPANE GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
- Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
- When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
- Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
- Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.
APPLE ALMOND GALETTE WITH ALMOND CREAM
A rustic free-form pie with buttery pastry, sweet almond cream filling and juicy apples. Simple to make and even better to eat.
Provided by Elien
Categories Sweet Recipes
Time 3h10m
Number Of Ingredients 20
Steps:
- In a large bowl add the flour, sugar, and salt and stir them together. Chop the cold butter into small cubes and add the cubes in. Use a pastry cutter to cut the butter into the flour further, until it resembles coarse bread crumbs. If the butter begins to melt at any point, place the bowl in the fridge or freezer to cool it down.
- Make a well in the middle of the flour mixture and add the egg. Use a fork to combine it into a stiff dough. If it is too dry and crumbly add in ½ Tbsp at a time of cold water or milk as needed. The end dough should hold together but it shouldn't be wet or sticky.
- Tip the dough onto a lightly floured bench and gently form it into a disc. Don't over-knead it. Place the dough into an airtight container and chill it in the fridge for an hour until completely cold.
- Combine the frangipane ingredients into a small food processor and blend until creamy. Alternatively use a hand-held mixer or stand mixer to beat the ingredients together until light and creamy
- Use a mandolin or a knife slice and slice the apples into even ⅛ inches (2-3mm slices). Add the apples to a bowl and toss them in the lemon juice and granulated sugar.
- Melt the butter and add in the brown sugar and sliced almonds. Stir together until the almonds are roughly coated in the sugar.
- On a sheet of baking paper, roll the dough out into a 12-inch (30cm) circle. It can be a rustic circle, there's no need for perfection.
- Spread the frangipane out, leaving a 2-inch (4-5 cm) edge. Lay the apples over top of the frangipane, and make 2 or 3 layers of apple.
- Fold the edges of the pastry over the filling and press to seal the edges. Top the apples with the sliced almond topping. Brush the dough edges with milk or cream and sprinkle the edges with coarse sugar.
- Once formed, refrigerate the galette for 30-60 minutes before baking. This ensures the butter in the pastry is chilled again.
- Once formed, refrigerate the galette for 30-60 minutes before baking. Preheat the oven to 425°F (220°C.)
- Bake the galette for 10 minutes at this temperature, then turn the heat down to 375°F (190°C) and continue baking for a further 25-30 minutes until the galette crust is thoroughly browned and the apples are soft.
- If the crust is showing signs of excessive browning, you can cover the top of the galette with a piece of aluminum foil.
- Serve the galette warm with ice cream or whipped cream.
Nutrition Facts : Calories 537 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 33 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 292 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
FAVORITE APPLE GALETTE
If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!
Provided by uberjeanie
Categories World Cuisine Recipes European French
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
- Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
- Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 48.1 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 12.2 g, Sodium 237.5 mg, Sugar 25.1 g
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- Prepare the dough: In a medium bowl, combine the flour, sugar, salt and cubed butter and toss lightly with your fingers until the butter cubes have been coated in flour. Using both hands, pinch the butter with your thumb and forefinger until you have nickel or quarter-sized slivers. Some of the butter pieces will be smaller and this is okay.
- Add three to four tablespoons of ice water to the butter/flour mixture and use an underhand scooping motion (like tossing a salad with two serving forks) to incorporate the water into the flour. You want to add enough ice water to bind the dough but not too much. Add more water one tablespoon at a time, incorporating the water and pressing the dough into a ball to see how well it binds. The goal is to incorporate enough water to eliminate most of the dry spots in the dough. Be careful not to add to much so the dough becomes too wet and sticky. I used nine tablespoons of ice water for this dough. As you add water, press the dough into a ball while it's in the bowl and as soon as it comes together without crumbling and falling apart in places, it's done. (Alternatively, you can turn the dough out on a floured surface to form it into a ball.) Take a large piece of plastic wrap and press it into the dough and lift it from the bowl. Wrap the dough completely in the plastic wrap and form it
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- Assemble the galette: Take the chilled dough from the refrigerator and roll out on a floured surface to roughly a 13-inch round. Transfer to a baking sheet lined with parchment paper. Pinch small slivers of the almond paste and scatter them on the surface of the dough. Scatter them in a circle but leave a two inch border clear since you'll be folding this over the apples. Arrange the apple slices over the almond paste slivers and fold the outer edge of the dough onto the apples. Brush the dough with the egg wash and bake for 40-45 minutes or until the crust is golden and flaky. This galette is wonderful warm or at room temperature and will keep for a few days.
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- Cut the butter into small 1/2" cubes, wrap it with a plastic bag and place it in the freezer for a minimum of 30 minutes.
- Slice the apples into 1/4" round slices, sprinkle the sugar on top then squeeze the fresh lemon juice on it and set aside.
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- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds.
- With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form. You should still be able to see small pieces of butter in it.
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- In a large bowl, whisk the flour with the sugar and salt. Using the large holes on a box grater, grate the butter over the flour. Gently toss the butter with the flour to mix. Sprinkle on the water and stir with a wooden spoon until the dough just starts to come together. Turn the dough out onto a lightly floured work surface and gather any crumbs. Gently flatten the dough with your hands and fold in half; repeat the flattening and folding 2 more times. Pat the dough into a disk, wrap it in plastic and refrigerate until chilled, about 30 minutes.
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- Place flour and salt in a food processor and pulse to combine. Add butter pieces and pulse until mixture resembles coarse crumbs (pieces should be half the size of a lentil).
- Dump out onto a piece of parchment paper and sprinkle water over top. Use your hands or a bench scraper to toss the ingredients together to combine, then gently fold and press the mixture together until it forms a cohesive dough. (I fold and press with the parchment paper to avoid a sticky mess.) Form into disc, wrap in the parchment paper, and refrigerate one hour (or up to 3 days, or else freeze up to 3 months).
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- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
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