Applegalette Recipes

FRENCH APPLE GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

APPLE GALETTE

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.

APPLE GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lay puff pastry onto a round pizza pan.
• Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
• Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
• Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

FAVORITE APPLE GALETTE

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.

FRENCH APPLE GALETTE

Steps:

• Thaw the puff pastry in the refrigerator overnight. The next day, roll it out slightly to make it more flat, even and square. Using a 10-inch pan lid as your guide, cut out the largest disk possible with a pizza wheel and place it on a parchment-lined sheet pan. Chill it while you make the filling.
• Place the applesauce in a saucepan with the lemon juice, cinnamon, brandy, and lemon rind. Stir and bring to a simmer, then cook down to 3/4 cup. Spread it on a sheet pan to cool it to room temperature.
• Preheat oven to 375 degrees F.
• Take out the puff pastry and spread the reduced applesauce on it to cover the surface of the pastry, leaving a 1/2-inch edge. Fan the apple slices in concentric circles over the applesauce decoratively. Sprinkle all over evenly and lightly with sugar then dot it with butter. Bake for 25 to 35 minutes until the apples are tender and the edges are golden brown.

APPLE GALETTE

Steps:

• In a large bowl combine flour, sugar and salt.
• Add 1/2 cup cold butter and cut into dry ingredients until it resembles coarse meal.
• Add egg yolk and 2 tablespoons water, stir until mixture forms a ball.
• Form dough into flat disk, wrap in plastic wrap and chill about 1 hour.
• Peel and core apples, cutting each into 8 wedges.
• In a pan over medium heat add remaining 2 tablespoons butter. Add apples.
• Cook apples over heat until edges slightly brown, then add brown sugar and nutmeg. Cook another 2-3 minutes. Remove from heat.
• Roll dough into circle on lightly floured surface.
• Carefully transfer dough to parchment-lined baking sheet.
• Pour apple mixture into center of pastry mounding apples in center.
• Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry with beaten egg.
• Bake in 375 degree oven about 40-45 minutes (until pastry is brown and apples are tender when pricked).

APPLE GALETTE RECIPE BY TASTY

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!

APPLE GALETTE

Steps:

• Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
• Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
• Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
• Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.

APPLE GALETTE

Steps:

• Cut 8 tablespoons of the butter into 3/4-inch cubes. Wrap in plastic wrap and freeze 30 minutes. Place flour and salt in a large freezer bag, and freeze for 30 minutes.
• Place flour mixture in a food processor, and process for a few seconds to combine. Cut the cream cheese into 3 or 4 pieces, and add to flour. Process 20 seconds. Add frozen butter, and pulse until none of the butter is larger than a pea. Add water and vinegar, and pulse until butter is the size of small peas. The mixture will not hold together.
• Spoon mixture into freezer bag. Knead in the bag until it holds together in one piece and feels slightly stretchy. Remove from bag, wrap in plastic wrap, flatten into a disk and refrigerate at least 45 minutes, preferably overnight.
• Preheat oven to 400 degrees and set rack on lowest shelf. Place dough between two sheets of lightly floured plastic wrap. Roll out to 1/8 inch thick and, using a cardboard template, cut a 16-inch circle. Transfer to a 12- to 14-inch round steel pizza pan or an inverted baking sheet.
• Sprinkle apple slices with lemon juice. Arrange slices on the dough, cored sides facing toward the center, overlapping in concentric circles, starting from the outer edge of the pan. Fold the border of dough over the apples' edge, pleating it. Brush rim with milk. Sprinkle apples and rim with sugar. Dot apples with remaining butter, and bake 40 minutes, or until apples are tender when pierced and dough is crisp. Cool tart on the pan on a rack until warm.
• In a saucepan over medium-low heat, heat apricot preserves until boiling; strain. Stir in liquor, and brush onto the apples.

APPLE GALETTE

Steps:

• Measure the flour and salt (if including) into a bowl. The butter should be cold and firm, but not hard. Cut it into 1/4- to 1/2-inch cubes and put about half of it into the bowl. Work it into the flour with your fingertips, lightly rubbing and breaking the flour-coated pieces of butter into small bits, until the mixture is roughly the texture of oatmeal or cornmeal. Add the rest of the butter and work it quickly into the dough until the pieces of butter are about half their original size. Dribble the water into the dough while tossing the mixture with a fork. Keep adding water only until the dough begins to clump and hold together when you squeeze a handful. You may not need the full 1/2 cup. Divide the dough in two and gather each part into a ball. Wrap each ball in plastic and flatten it into a disk. Let the dough rest, refrigerated, for an hour or so. You may want to freeze the second disk of dough for future use.
• When ready to make the tart, let the dough warm up at room temperature for 15 minutes or so and preheat the oven to 400°F. Roll out the dough on a lightly floured surface into a rough circle about 12 inches in diameter and about 1/8 inch thick. Transfer the pastry to a baking sheet lined with parchment paper and refrigerate while preparing the apples.
• Peel, core, and slice the apples and toss with 1 to 2 tablespoons of sugar. Arrange the apples on the pastry, in overlapping concentric circles or freely piled on top, however you like, but leaving a 1 1/2-inch border of dough around the whole circumference. Fold the dough up over the apples, and brush the rim of dough lightly with beaten egg. Sprinkle sugar over the dough and apples; use more or less, depending on the tartness of the apples. Bake in the lower part of the oven for 45 to 50 minutes, until the fruit is tender and the pastry is golden brown and slightly caramelized at the edges. Slide the tart off the pan to cool on a rack. Serve warm or at room temperature-with softly whipped cream, if you like.
• Juicy stone fruits such as peaches, nectarines, apricots, and plums make wonderful galettes. To help absorb the juices and keep the pastry bottom crisp, sprinkle a mixture of 2 tablespoons sugar, 1 tablespoon flour, and 1 tablespoon ground almonds on the pastry before topping with fruit.
• Apple galette is delicious when you spread the rolled-out dough with homemade apricot jam before arranging the apples on top. After baking, brush the apples with warm apricot jam for a beautiful glaze.