Apple Walnut Ginger Galette Recipes

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APPLE-FRANGIPANE GALETTE



Apple-Frangipane Galette image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 23

1 cup all-purpose flour, plus more for dusting
4 teaspoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2/3 cup almond flour
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
1 large egg
1 tablespoon apple brandy (optional)
1 teaspoon pure almond or vanilla extract
1/2 teaspoon apple pie spice
Pinch of salt
3 medium apples (such as Golden Delicious)
1 tablespoon packed light brown sugar
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon apple pie spice
1 large egg, lightly beaten
Demerara or other coarse sugar, for sprinkling
1/4 cup apricot preserves
4 teaspoons apple brandy (or water)

Steps:

  • Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
  • Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
  • When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
  • Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
  • Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.

APPLE-WALNUT GALETTE



Apple-Walnut Galette image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 6-8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
Pinch of salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 large egg
1 cup walnuts
1/4 cup plus 1 tablespoon granulated sugar
1 large egg
3 tablespoons unsalted butter, diced
1/4 teaspoon vanilla extract
Pinch of salt
3 Golden Delicious or other firm baking apples (about 1 1/4 pounds)
1/4 cup apricot preserves
Confectioners' sugar, for dusting (optional)

Steps:

  • Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
  • Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
  • Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.
  • Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
  • Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired.

APPLE WALNUT GALETTE



Apple Walnut Galette image

A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It's all about the apples.

Provided by Martha Rose Shulman

Categories     dessert

Time 3h

Yield 1 9-inch galette, serving 8

Number Of Ingredients 11

1 dessert galette pastry (1/2 recipe)
Juice of 1/2 lemon
2 pounds slightly tart apples, like Braeburns, peeled, cored and cut in wedges (about 1/2 inch thick at the thickest point)
2 tablespoons (1 ounce) unsalted butter
1/4 cup (50 grams) plus 1 tablespoon dark brown sugar or turbinado sugar
1 teaspoon vanilla extract
1/4 cup lightly toasted walnuts, chopped
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup (25 grams) almond flour
1 egg beaten with 1 teaspoon milk, for egg wash

Steps:

  • Line 2 sheet pans with parchment. In a large bowl combine the lemon juice and apples and toss together.
  • Heat a large, heavy frying pan over high heat and add the butter. Wait until it becomes light brown and carefully add the apples and 1/4 cup of the sugar. Do not add the apples until the pan and the butter are hot enough or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, 1/2 teaspoon of the cinnamon and the nutmeg, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the walnuts, then scrape out onto one of the lined sheet pans and allow to cool completely.
  • Remove the pastry from the freezer and place it on the other parchment-lined baking sheet. Leave to thaw while the apples cool, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
  • Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
  • Meanwhile preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 19 milligrams, Sugar 18 grams, TransFat 0 grams

FAVORITE APPLE GALETTE



Favorite Apple Galette image

If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!

Provided by uberjeanie

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 6

Number Of Ingredients 12

1 ⅛ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup butter, cut into pieces
2 tablespoons ice water, or as needed
½ teaspoon vanilla extract
¼ cup brown sugar, or more to taste
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
5 apples - peeled, cored, and sliced
2 tablespoons butter, cut into pieces
1 tablespoon coarse sugar crystals

Steps:

  • Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
  • Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
  • Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
  • Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 48.1 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 12.2 g, Sodium 237.5 mg, Sugar 25.1 g

APPLE GALETTE



Apple Galette image

Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely, rustic manner; and put it in the oven. In about an hour, you'll have a warming dessert to slice and top with vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 9

1 recipe Test Kitchen's Favorite Pate Brisee
4 teaspoons unbleached all-purpose flour, plus more for dusting
2 pounds apples (see cooks note), peeled, cored, and cut into 1/2-inch wedges (6 cups total)
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt (we use Diamond crystal)
1/4 teaspoon ground cinnamon
1 large egg, lightly beaten
Coarse or fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375°F. Remove chilled dough from refrigerator, unwrap, and place on a lightly floured work surface. Let stand about 10 minutes (to soften slightly). Bang on dough with a rolling pin (to begin flattening and soften a bit more).
  • Dust top and pin with flour, position pin on center of disk, and begin rolling dough away from you. Give disk a quarter-turn and roll again. Continue turning and rolling in this manner until you have a 13-inch round with an even 1/8-inch thickness. Transfer to a parchment-lined rimmed baking sheet. Refrigerate while making filling.
  • In a large bowl, combine apples, granulated sugar, flour, lemon juice, salt, and cinnamon. Spread filling evenly over dough, leaving a 1 1/2-inch border. Fold edges of dough up and over apples, leaving most of fruit exposed and overlapping dough as needed. Brush dough with beaten egg; sprinkle with sanding sugar. Refrigerate 15 minutes.
  • Bake until crust is golden, apples are tender, and juices are bubbling in center, 1 hour to 1 hour and 5 minutes. Using a pastry brush, spread some of juices from center of galette over apples. Transfer sheet to a wire rack; let cool 10 minutes. Using a large spatula, loosen galette from parchment and move away from any released juices (so it doesn't stick to parchment as it cools). Slide galette (still on parchment) onto rack and let cool. Serve warm or room temperature.

Nutrition Facts : Calories 217 g, Cholesterol 20 g, Fat 8 g, Fiber 4 g, Protein 2 g, Sodium 126 g

APPLE GALETTE RECIPE BY TASTY



Apple Galette Recipe by Tasty image

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

1 ¼ cups all purpose flour, plus more for dusting
1 tablespoon sugar
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cubed and chilled
1 tablespoon apple cider vinegar
¼ cup ice water
1 egg, beaten, for brushing
1 tablespoon coarse sugar, for sprinkling
1 ½ lb granny smith apple, or Fuji apple, peeled, cored and sliced
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
⅓ cup sugar
1 tablespoon unsalted butter
½ cup sugar
¼ teaspoon salt
1 tablespoon unsalted butter
½ cup heavy cream

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

APPLE GALETTE WITH WALNUTS AND RAISINS AND A STREUSEL TOPPING



Apple Galette With Walnuts and Raisins and a Streusel Topping image

What could possible be bad about apples, walnuts, raisins with a streusel topping. There are hundreds of such recipes but for some reason or other they all seemed to lack something. This recipe makes two deserts so you can freeze one for later use and there is never a question about their being homemade. While this recipe looks hard it is not. The trick to doing this easily and fast is to use time wisely. While the dough is cooling down, peel, core, and slice the apples. Prepare the balance of the apple mixture so that the mixture can be completed just before using. Make the struesel topping and have it ready to go once the apples are mounded on the dough in the tart pan. Note that some recipes for apple pies, tarts and galettes call for mixtures of apples. I have substitued, with good results, 2 or 3 Jonagold for an equivalent number of granny smiths. I also expect that Cortland, Macoun or Empire would also be good but I would still use the granny smiths in at least equal proportion.

Provided by doctorjerry

Categories     Tarts

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 26

2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
8 ounces unsalted butter
1/4-1/3 cup ice water
8 -10 medium granny smith apples, peeled,cored,sliced 1/2 inch thick
3 tablespoons lemon juice
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon Grand Marnier or 1 tablespoon drambuie (or similar)
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup golden raisin
1 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup mixture of chopped pecans or 1/2 cup walnuts
1/4 cup brown sugar
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons softened unsalted butter
1/4 cup milk
1/8 cup turbinado sugar

Steps:

  • Preheat oven to 400 degrees.
  • Prepare sweet galette dough.
  • Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
  • Add butter to mixture and blend until pea size chunks form.
  • Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
  • Do not overmix.
  • Place dough on floured board and divide into 2 round disks.
  • Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
  • Prepare Apple filling.
  • Fill a large bowl 2/3 full with ice water.
  • Add 3 Tablespoons lemon juice to prevent browning of apples.
  • Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
  • In a smaller bowl mix together the remaining apple filling ingredients and set aside.
  • Prepare Streusel.
  • Mix all ingredients together to form small clumps.
  • Set aside.
  • FINAL ASSEMBLY.
  • Roll each dough disk into 12 to 13 inch rounds.
  • Dough should be about 1/4 inch thick.
  • Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
  • Some paper and dough will hang over ends of the tart pan.
  • Drain liquid from sliced apples.
  • Add remaining flling ingredients to apples and mix well to combine.
  • Add one half of apple mixture to each tart pan.
  • Pile mixture higher in the center.
  • Sprinkle apple mixture with streusel topping.
  • Heavier in the center, lighter towards the edges.
  • Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
  • The galette should be smaller than the tart pan.
  • Brush exposed dough lightly with milk.
  • Sprinkle turbinado sugar on dough.
  • Place tart pans in oven and bake for 40 to 50 minutes.
  • Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
  • Bake until crust has a nice deep brown color.

Nutrition Facts : Calories 902.7, Fat 47.3, SaturatedFat 21.7, Cholesterol 84.9, Sodium 378.5, Carbohydrate 117.2, Fiber 7.6, Sugar 64.8, Protein 9.8

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APPLE GALETTE RECIPE - COOKING CLASSY
2021-10-01 Peel, core, halve and thinly slice each of the apples (about 1/6th-inch thickness, if using golden delicious slice 1/4-inch). Place apples in a large mixing bowl, add 1/4 cup sugar and the cinnamon and toss to evenly coat. Align apples in a circular pattern over crust, leaving about a 2-inch edge uncovered with apples.
From cookingclassy.com


APPLE GALETTE WITH WALNUT STREUSEL - SOUTHERN BOY DISHES
2013-09-02 Preheat oven to 400 degrees. Prepare baking sheet with parchment paper. 2. Roll dough out to a 15 to 16 inch circle on a well-floured surface. Roll dough onto rolling pin and transfer to baking sheet. 3. Pile apple mixture in the middle of the dough leaving a two to three inch border. Sprinkle topping over apples.
From southernboydishes.com


RECIPE BOX, APPLE, PEAR, & WALNUT GALETTE | THE PAINTED APRON
2021-09-12 Peel and cut onion into 1/4″ slices. Place in skillet with 1 T butter and olive oil and cook over medium low until caramelized, stirring occasionally, about 25 minutes. Place pie crust circle on a silpat or piece of parchment paper on a baking sheet. Distribute onions evenly on crust leaving a 2 inch border around the edge.
From thepaintedapron.com


APPLE WALNUT GALETTE RECIPE - FOOD NEWS
Apple-Blackberry Galette Cook Golden Delicious apples with butter and ginger before tossing blackberries into the filling. It makes for a perfectly balanced dessert: sweet, tart and a hint spicy. It makes for a perfectly balanced dessert: sweet, tart and a hint spicy.
From foodnewsnews.com


RECIPE BOX, APPLE PEAR AND WALNUT GORGONZOLA GALETTE
2021-09-12 Peel and cut onion into 1/4″ slices. Place in skillet with 1 T butter and olive oil and cook over medium low until caramelized, stirring occasionally, about 25 minutes. Place pie crust circle on a silpat or piece of parchment paper on a baking sheet. Distribute onions evenly on crust leaving a 2 inch border around the edge.
From thepaintedapron.com


APPLE-WALNUT GALETTE RECIPE
Apple-walnut galette recipe. Learn how to cook great Apple-walnut galette . Crecipe.com deliver fine selection of quality Apple-walnut galette recipes equipped with ratings, reviews and mixing tips. Get one of our Apple-walnut galette recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


SPICED APPLE AND CANDIED WALNUT GALETTE RECIPE / RIVERFORD
Step 6. Place the dough onto a sheet of baking paper. Leaving a 4cm border around the edge, gently spread the apple sauce over the dough. On top, arrange the apple slices in a circular pattern, starting from the inside of the 4cm border and finishing at the centre. Fold in the edges of the pastry to overlap the filling, creating pleats as you ...
From riverford.co.uk


APPLE PEAR GALETTE RECIPE - THE NIGHT TIME COOK
To Make the Apple and Pear Filling. In a small bowl, combine ¼ cup of the sugar with the ground walnuts and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the apple and pear slices on top of the rolled pate brisee and dot with the remaining 3tablespoons of butter.
From thenighttimecook.com


SKILLET APPLE WALNUT GALETTE | RENEE'S KITCHEN ADVENTURES
2011-10-03 Combine the apples, lemon juice, brown sugar, cornstarch, cinnamon, nutmeg, salt, walnuts and raisins in a med bowl. Dump the apple mixture onto the middle of the pie crust. Fold the edges of the pie crust onto the apple mixture. ( as in the picture above ) Top the apples that are still visible with the turbinado sugar.
From reneeskitchenadventures.com


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