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.
JAN'S FRENCH PASTRY APPLE SLICES
Make and share this Jan's French Pastry Apple Slices recipe from Food.com.
Provided by JRuiz
Categories Pie
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Sift flour and salt, then cut in shortening.
- Blend eggs, water, and lemon juice together.
- Sprinkle over flour mixture a little at a time and stirring lightly with a fork.
- Divide dough, 2/3 for lower crust and 1/3 for upper crust.
- Roll out lower dough to cover bottom and sides of 9x13 pan.
- Apple Filling:.
- Peel apples and cut into very thin slices.
- Mix all ingredients.
- Place onto of lower crust.
- Roll out top crust and place on top, crimping top and lower edges together.
- Slash upper crust for air escape.
- Bake at 450 degrees for 10 minutes, then at 375 degrees for 25 to 30 minutes.
- Once it is almost cool, you can make a thin vanilla icing with milk and powdered sugar, and frost the top.
Nutrition Facts : Calories 276.6, Fat 9.4, SaturatedFat 2.4, Cholesterol 20.8, Sodium 220.7, Carbohydrate 47.8, Fiber 3.3, Sugar 30.6, Protein 2.4
JAN'S APPLE COBBLER
Tart, firm apples bake to juicy tenderness under a delicious topping, which is a cross between cake and biscuit. This goes really nicely with a custard sauce such as Bird's Custard®.
Provided by Jan Mowbray
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir apples, 2/3 cup sugar, cinnamon, cloves, and nutmeg together; distribute apple mixture into a 9x9-inch baking dish that is at least 2 inches deep.
- Whisk flour, remaining 1 cup sugar, baking powder, and salt together in a bowl. Stir egg, cream and melted butter together in a cup; pour egg mixture into flour mixture and stir until all ingredients are moistened. Using the back of a spoon, spread batter over apple mixture to seal apples in completely.
- Bake in the preheated oven until golden brown on top, about 50 minutes.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 54.2 g, Cholesterol 39.3 mg, Fat 8.2 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 5 g, Sodium 212.4 mg, Sugar 39.9 g
APPLE SLICES
This apple pie recipe is the recipe my siblings and I have always asked to have made for us instead of birthday cake for each birthday we've had growing up. It is by far the yummiest apple pie on the entire earth!!!
Provided by Suzzy Q.
Categories Pie
Time 1h40m
Yield 1 large jellyroll pan of apple pie, 16 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, sugar and salt.
- Cut in shortening.
- Add egg yoke.
- Add milk slowly.
- Mix together to form a ball.
- Roll out pie dough to fit the bottom of a jelly roll pan.
- Slice up 5 Granny Smith apples. (Keep them from browning by soaking them in cold salt water until you are ready to use them.).
- Crush cornflakes and place in a medium sized bowl.
- Add sugar and cinnamon.
- Drain Granny smith apples and rinse well with cold water to remove salty flavor.
- Add apples to cornflake mixture and mix well.
- Put apple mixture over bottom unbaked pie dough layer.
- Repeat pie dough recipe and carefully cover apple mixture with a second pie dough layer.
- Using a small knife, cut small slits in pie dough on top of pie.
Nutrition Facts : Calories 293.2, Fat 13.5, SaturatedFat 3.5, Cholesterol 12.5, Sodium 157.6, Carbohydrate 41.8, Fiber 1.7, Sugar 24.2, Protein 2.5
FRENCH APPLE TART
Looking for a showstopper dessert for a dinner party? If you have the time, it's well worth making a French apple tart, a classic shop-window patisserie.
Provided by Barney Desmazery
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 mins. Will keep chilled for two days.
- Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to roughly the thickness of a £1 coin, and use to line a 23cm fluted tart tin, leaving some overhanging. Line with a disc of baking parchment big enough to cover the edges, and fill with some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity. Trim away any overhanging pastry with a serrated knife. Set aside to cool.
- Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
- Turn the oven up to 210C/190C fan/gas 8. Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
- Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.
Nutrition Facts : Calories 410 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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