Rustic Apple And Dried Cherry Galette With Crème Fraîche And Caramel Sauce
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
For crust: Mix flour and salt in processor
2
Add butter and cut in using on/off turns until mixture resembles coarse meal
3
Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry
4
Gather dough into ball; flatten into disk
5
Wrap in plastic and chill 30 minutes
6
(Can be made 2 days ahead
7
Soften slightly at room temperature before rolling out
8
) Mix flour and salt in processor
9
Add butter and cut in using on/off turns until mixture resembles coarse meal
10
Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry
11
Gather dough into ball; flatten into disk
12
Wrap in plastic and chill 30 minutes
13
(Can be made 2 days ahead
14
Soften slightly at room temperature before rolling out
15
) For filling: Melt butter in large nonstick skillet over medium heat
16
Add apples to skillet; sprinkle 3 tablespoons sugar over
17
Sauté until apples are golden and begin to soften, about 8 minutes
18
Add dried cherries and cinnamon and stir 30 seconds
19
Remove from heat and cool completely
20
Melt butter in large nonstick skillet over medium heat
21
Add apples to skillet; sprinkle 3 tablespoons sugar over
22
Sauté until apples are golden and begin to soften, about 8 minutes
23
Add dried cherries and cinnamon and stir 30 seconds
24
Remove from heat and cool completely
25
Preheat oven to 350°F
26
Roll out dough on floured surface to 12-inch round
27
Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet
28
Arrange apple mixture atop dough, leaving 3-inch border
29
Fold edge of dough over apple mixture, pinching to seal any cracks in dough
30
Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge
31
Bake galette 15 minutes
32
Increase oven temperature to 375°F
33
Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer
34
Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes
35
Serve warm with Crème Fraîche and Caramel Sauce
36
Preheat oven to 350°F
37
Roll out dough on floured surface to 12-inch round
38
Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet
39
Arrange apple mixture atop dough, leaving 3-inch border
40
Fold edge of dough over apple mixture, pinching to seal any cracks in dough
41
Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge
42
Bake galette 15 minutes
43
Increase oven temperature to 375°F
44
Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer
45
Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes
46
Serve warm with Crème Fraîche and Caramel Sauce