8/3/2023 0 Comments Apple galette ina garten![]() Thinly slice the apples and pears about 1/4-inch thick and toss with. Wrap the dough in plastic wrap and refrigerate while you prepare the fruit. If necessary, add the remainder of the water. Slowly process in 1/3 cup of ice water just until it comes together in a dough. Allow to cool and serve warm or at room temperature. Pulse the flour, salt, sugar, and butter in a food processor until crumbly. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.īake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in ¼-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baller. ![]() Peel the apples and cut them in half through the stem. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is. ![]() Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges. 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water For the filling: 1 1/2. Roll the dough slightly larger than 10 x 14 inches. Wrap in plastic and refrigerate for at least 1 hour. Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. (If the crust is browning too quickly, cover loosely with foil.) Transfer to a rack and let cool.For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Bake until the filling is golden and bubbly, 30 to 40 minutes.
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