Tuesday, November 8, 2011

and this too

An apple galette.
Galettes are one of my favorite desserts to make because they're imprecise and easy on the eyes. If you're using frozen apples that you put up another day, they'll be super quick. I used a version of Irma Rombauer's Flaky Pastry Dough and made up the rest.

CT + IR Apple Galette
for the apples:
Thinly slice 5 firm cortland apples into a large bowl. Add 3/4 cup fresh-squeezed grape or lemon juice, 2/3 cup raw cane sugar, and 1/2 teaspoon ground cinnamon. Stir to combine and let sit with a teatowel on top for about 30 minutes to allow the sugar and acidic juice to encourage the apples to make their lovely syrup.

Set the oven to 350 degrees F.

for the pastry:
In a large mixing bowl combine 2 1/2 cups unbleached flour, 2 teaspoons raw cane sugar, and 1 teaspoon sea salt. In a small measuring cup, place 2 ice cubes and enough water to reach the 3/4 cup mark and leave this to sit while you proceed with the next step: Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Add enough of the ice water to just bring the dough together into a ball.

to assemble the galette:
Lay a piece of parchment paper on a round or rectangular baking sheet, allowing the edges to come up the sides a little. Roll the dough out on a floured board to just under a 1/2 cm thickness. The shape needn't be uniform by any means. What you're looking for is the right thickness in proportion to your quantity of apples so the galette is balanced between the two textures and flavours -you don't want a heavy, doughy thing, nor do you want a too-thin pastry that can't hold its own.
Gently pick the dough up and lay it on the papered baking sheet, moving it into position so that the edges are more or less even as they extend beyond the sheet in some places. Spoon all the apples and syrup into the middle of the pastry and -working quickly, in a circular motion- fold the edges into the centre. It's fine if the syrup already starts seeping out of the folds at the edge of the galette. This is why you've placed the paper down.

In a small bowl, beat 1 egg with a fork. Brush the surface of the pastry with about 1/2 the beaten egg and sprinkle with raw cane sugar. Slide the pan into the hot oven and bake about 40 minutes, until the top is golden. Serve warm, with a really good vanilla ice cream or crème fraiche.

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