Apple Galette
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F
2
Blend flour and salt in processor
3
Add butter and blend, using on/off turns, until mixture resembles coarse meal
4
Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry
5
Gather dough into ball; flatten into disk
6
Wrap in plastic and chill 1 hour
7
DO AHEAD: Can be made 2 days ahead
8
Keep dough chilled
9
Soften slightly at room temperature before rolling out
10
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter
11
Remove top sheet of parchment
12
Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet
13
Chill 15 minutes
14
Preheat oven to 450°F
15
Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend
16
Spread preserves over crust, leaving 1 1/2-inch plain border
17
Arrange apple slices in concentric circles atop preserves, overlapping slightly
18
Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust
19
Brush crust with milk
20
Sprinkle crust edges and apples with remaining 2 tablespoons sugar
21
Bake galette 20 minutes
22
Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer
23
Remove from oven
24
Slide long thin knife between parchment and galette
25
Let stand at least 10 minutes
26
Cut into wedges and serve warm or at room temperature
27
Blend flour and salt in processor
28
Add butter and blend, using on/off turns, until mixture resembles coarse meal
29
Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry
30
Gather dough into ball; flatten into disk
31
Wrap in plastic and chill 1 hour
32
DO AHEAD: Can be made 2 days ahead
33
Keep dough chilled
34
Soften slightly at room temperature before rolling out
35
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter
36
Remove top sheet of parchment
37
Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet
38
Chill 15 minutes
39
Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend
40
Spread preserves over crust, leaving 1 1/2-inch plain border
41
Arrange apple slices in concentric circles atop preserves, overlapping slightly
42
Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust
43
Brush crust with milk
44
Sprinkle crust edges and apples with remaining 2 tablespoons sugar
45
Bake galette 20 minutes
46
Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer
47
Remove from oven
48
Slide long thin knife between parchment and galette
49
Let stand at least 10 minutes
50
Cut into wedges and serve warm or at room temperature