RUSTIC FRENCH APPLE TART
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
Provided by Jennifer Segal
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn't stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you'll roll the dough out further on the parchment paper so go ahead and clean your work surface).
- Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
- Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It's fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet - the pastry should curve up the lip of the pan.
- Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don't worry about making it look perfect! It doesn't make much difference in the end and you don't want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
- Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
- Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
- Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It's okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it's baked.) Transfer the pan to a rack and let cool.
- While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
- Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
- Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
- Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Facts : ServingSize 1 slice, Calories 392, Fat 21 g, Carbohydrate 49 g, Protein 4 g, SaturatedFat 13 g, Sugar 26 g, Fiber 3 g, Sodium 195 mg, Cholesterol 73 mg
APPLE GALETTE RECIPE BY TASTY
Here's what you need: all purpose flour, sugar, kosher salt, unsalted butter, apple cider vinegar, ice water, egg, coarse sugar, granny smith apple, lemon juice, ground cinnamon, sugar, unsalted butter, sugar, salt, unsalted butter, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
- Add the butter and work into the flour with a fork until only pea-size lumps remain.
- Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
- Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
- Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
- Bake the galette for 25 minutes, until the crust is golden brown.
- Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
- Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
- Drizzle the caramel sauce over the galette, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
TRADITIONAL FRENCH GALETTE DES ROIS RECIPE
Steps:
- Gather the ingredients.
- Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor .
- Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper.
- Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges.
- If you wish to include a dried fava bean, you can do so at this point. Simply nestle it in the almond cream. Brush some of the beaten egg over the pastry border.
- Place second puff pastry disc on top of filling, and crimp edges with a fork to seal the cake.
- Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to the almond filling. Brush galette with the remaining beaten egg (this will create a golden crust).
- Bake cake for 15 minutes. Remove from oven and dust cake with confectioners' sugar.
- Return to oven and bake until the puff pastry becomes a deep golden brown, 10 to 12 minutes more. Allow cake to cool for 20 minutes before serving.
Nutrition Facts : Calories 312 kcal, Carbohydrate 25 g, Cholesterol 39 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 136 mg, Sugar 6 g, Fat 21 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g
APPLE GALETTE RECIPE (APPLE CROSTATA)
Luscious layers of baked apple wrapped in an easy tart pastry, my Apple Galette recipe is one of the easiest dessert recipes you can have in your arsenal. Ready in under an hour!
Provided by Isabel Laessig
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Place the flour, sugar and butter in a food processor and pulse for 20 seconds or until the largest piece of butter is the size of a pea. Add the egg and process just until combined. With the processor on low, drizzle in the iced water just until the dough starts to clump.Then, turn the dough out onto a very lightly floured board and just gently pull it together - don't knead it too much. Wrap it in plastic wrap or baking paper and place it in the fridge for ½ an hour to rest.
- Preheat the oven to 395°F and line a baking tray with parchment paper. Peel the apples, then chop each apple into quarters. Slice out the core of each quarter and then cut each quarter into 4 or 5 slices. Place the apple slices in a bowl and add the sugar, flour, cinnamon and lemon juice.
- Sprinkle some flour over the bench top, place the dough on top and sprinkle the top with a little flour too. Gently roll it out to about a 10 inch circle (about ½ of an inch thick). Place the rolling pin on the dough on the furthest side from you, wrap the top of the dough over the rolling pin and roll it back towards you, rolling the dough around the rolling pin.Roll it back out in reverse onto the prepared baking tray.Arrange or scatter the apples in the center of the disk of dough, making sure to leave a 1.5 inch ring clear around the edge. Discard any remaining juice that may have come out of the apples in the bowl.Gently gather the edges of the dough and fold over the edge of the apples, leaving the center uncovered.Brush the egg around the edge of the pastry and sprinkle with the turbinado sugar.
- Bake for around 45 minutes until the edges of the pastry are golden and crisp. If there are any pools of liquid in the galette, you can just soak a little away with paper towel. Allow to cool for 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 325 kcal, Carbohydrate 41 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 154 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
ROUGH APPLE GALETTE
Posting for ZWT 5 Frenc Region From Laura Calder of French Food at Home The heat seems a bit high but that is what the recipe stated ???
Provided by wicked cook 46
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pastry.
- Put the flour, salt, and sugar in a large bowl.
- Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water.
- Quickly work in the flour to create dough.
- Do not over-mix.
- Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
- Preheat the oven to 450°F/230°C.
- Roll the pastry into a round and lay on a baking sheet.
- Filling.
- Roll the pastry into a round and lay on a baking sheet.
- Stir together the sugar, flour, and cinnamon in a bowl.
- Toss in the apples to coat, and dump onto the pastry.
- Dot with the butter.
- Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won't cover the apples completely.
- Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.
FRENCH APPLE GALETTE
Steps:
- Thaw the puff pastry in the refrigerator overnight. The next day, roll it out slightly to make it more flat, even and square. Using a 10-inch pan lid as your guide, cut out the largest disk possible with a pizza wheel and place it on a parchment-lined sheet pan. Chill it while you make the filling.
- Place the applesauce in a saucepan with the lemon juice, cinnamon, brandy, and lemon rind. Stir and bring to a simmer, then cook down to 3/4 cup. Spread it on a sheet pan to cool it to room temperature.
- Preheat oven to 375 degrees F.
- Take out the puff pastry and spread the reduced applesauce on it to cover the surface of the pastry, leaving a 1/2-inch edge. Fan the apple slices in concentric circles over the applesauce decoratively. Sprinkle all over evenly and lightly with sugar then dot it with butter. Bake for 25 to 35 minutes until the apples are tender and the edges are golden brown.
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.
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COUNTRY APPLE GALETTE RECIPE - JACQUES PéPIN | FOOD & …
From foodandwine.com
5/5 (48)Category Fruit Tarts
- 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.)
- Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
- Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
- Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
APPLE GALETTE: HOW THE FRENCH DO PIE - MON PETIT FOUR®
From monpetitfour.com
5/5 (1)Total Time 55 minsCategory DessertCalories 218 per serving
- To create the pie crust, pour the flour, sugar, and salt into a food processor or the bowl of a stand mixer. Pulse/Mix to combine. Alternatively, you can use a whisk to mix everything together in a large bowl.
- Add the cubed butter into the dry ingredients and pulse/mix until you get a crumbly mixture with clumps no bigger than the size of peas. If you're doing this by hand, it's best to use a pastry blender/cutter or your fingers to massage the butter into the flour.
- Slowly stream in cold water, one teaspoon at a time, until you get a dough that pulls away from the sides of the food processor cup or stand mixer's bowl. If you're not using a machine, you'll need to stir the dough with a wooden spoon as you add the water.
- Turn the dough out onto a large sheet of plastic wrap. Wrap the mass of dough with the plastic wrap and press down into a flat disc shape, about 1/2" thick. Chill the dough for 30 minutes.
WHAT IS A GALETTE? THE FRENCH PASTRY YOU NEED TO TRY
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Author Noah HutchinsonEstimated Reading Time 5 mins
APPLE CINNAMON GALETTE - PARDON YOUR FRENCH
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4.8/5 (5)Category FallServings 8Total Time 50 mins
RUSTIC APPLE GALETTE WITH BUTTERSCOTCH SAUCE - COUNTRY LIVING
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Cuisine FrenchTotal Time 1 hr 5 minsServings 8Calories 615 per serving
- Mix in 3 to 4 tablespoons ice water. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
HOW TO MAKE RUSTIC FRENCH APPLE GALETTE - FAST FOOD BISTRO
From fastfoodbistro.com
5/5 (4)Total Time 1 hr 20 minsCategory Baked GoodsCalories 248 per serving
- Let the dough rest in the fridge for 30 minutesCut the apple in thin slices and sprinkle with lemon juice. Set aside
APPLE GALETTE (EASY RECIPE) - IMMACULATE BITES DESSERTS
From africanbites.com
5/5 (1)Total Time 1 hr 50 minsCategory Dessert, SnackCalories 397 per serving
- In a medium bowl, mix together apples, brown sugar, vanilla extract, lemon juice, cinnamon, nutmeg, and flour, until fully combined. Set aside.
- Remove the dough from the fridge and place on a floured board. Roll out the dough to about 12-14-inch circle. They do not need to be concise.
APPLE GALETTE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchTotal Time 55 minsCategory Summer, BakingCalories 344 per serving
- Lightly dust a work surface with flour and roll out the pastry until it measures roughly 25.5cm x 35.5cm (10in x 14in) and is 5mm (¼in) thick.
- Trim the edges to neaten. Put on to a large baking tray and thoroughly prick pastry all over with a fork, leaving a 1cm (½in) border unpricked around the edge.
- Spread half the jam over the pricked pastry, then arrange apple slices on top, overlapping them to make neat rows.
BUTTERY CARAMEL APPLE PECAN GALETTE - FOODNESS GRACIOUS
From foodnessgracious.com
5/5 (1)Total Time 50 minsCategory DessertCalories 150 per serving
- Cut the butter into cubes and add half to the flour. Using your fingers rub the butter in the flour until it breaks down and is pea-sized.
- Add the rest of the butter and rub it in. Next add the iced water gradually, mixing with your fingers until the dough comes together in a ball.
MARY'S GALETTE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Line a baking sheet with baking parchment. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin. Cut out a round about 23cm in diameter.
- Beat the butter until creamy with a wooden spoon or electric mixer. Beat in the sugar, then beat thoroughly until the mixture looks pale and fluffy. Beat the egg with the yolk until just combined, then gradually add to the butter mixture a tablespoon at a time, beating well after each addition.
- When ready to assemble uncover the pastry, and remove the top round and clingfilm. Spoon the filling onto the pastry round on the baking sheet, mounding it slightly in the middle, and leaving a 2cm border uncovered all around the edge.
- Brush the pastry border with beaten egg, then gently lay the second pastry round over the filling. Press the edges firmly together to seal. Holding a small knife blade at right angles to the side of the pastry, ‘knock up’ the edge all around by making small indentations in the pastry.
- Brush the top a second time with the beaten egg glaze, then score a pattern with the tip of a sharp knife. Make a couple of small steam holes in the centre.
RED WINE APPLE PEAR GALETTE - MON PETIT FOUR
From monpetitfour.com
4.5/5 (2)Estimated Reading Time 4 minsServings 6
- Start out by creating your pastry dough. Whisk the flour, sugar, and salt together in a large bowl. Add in the cubed butter and use two knives, or a pastry blender, to cut the butter into the flour. Combine until the clumps of flour and butter are no bigger than the size of peas. Stream in the cold water and combine until a crumbly dough forms.
- Turn out the dough onto a large sheet of plastic wrap. Use the wrap to gather the dough together into a large mass. Wrap tightly and mold into a disc shape. Refrigerate the dough for at least 30 minutes.
- Meanwhile, create your syrup for the fruit by adding the wine, sugar, cinnamon stick and zest to a large pot. Give everything a stir and bring the mixture to a boil over high heat. Add the apple slices and pear slices to the pot and reduce the heat to medium low. Let the mixture simmer for 30 or so minutes, or until there's only about a tablespoon of the wine syrup left in the pot. Scoop out the slices with a slotted spoon and transfer them to a plate to slightly cool.
- Take out your pastry dough from the fridge and use a rolling pin to roll out the dough into a large circle, about 1/8" thick. Make sure to roll in one direction only (rather than back and forth), and rotate the pastry often to create an even circle. If any cracks appear, simply dip your finger into the ice cold water and dab it onto the crack. Sprinkle a little flour over the wet spot and continue rolling.
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