Scrape the dough onto a lightly floured work surface, gather up any crumbs and knead gently just until the dough comes together. Press the crumbs together to form a rough dough, adding the remaining 1 tablespoon of water if needed. In a cup, beat the egg yolk with 3 tablespoons of the water drizzle over the flour mixture and stir with a fork. Rub in the butter until the mixture resembles coarse meal. In a large bowl, whisk the flour with the salt. Refrigerate and utilize as needed.ħ tablespoons cold unsalted butter, cut into 1/2-inch pieces While the apple galette is cooling, make the seasoned whipped cream. In a deep bowl or stand mixer, beat the heavy cream mixed with the crème fraiche, powdered sugar and vanilla until soft peaks form. Sprinkle with sugar if you like as well.īake for 30 to 35 minutes, or until the crust is a nice golden brown. Working in a circle, pull up the dough over the filling to form a crust around the tart.īrush edges with egg wash to glaze. Pile the apple filling in the center of the rolled out pie crust, leaving a 1 ½ inch rim exposed. Transfer dough to a cookie sheet lined with parchment paper.
On a floured surface, roll out chilled, pastry dough into a 12-inch disc. While tossing you will reconstitute the caramel. The cooking process will extract and evaporate the juices. Cool briefly, stir in the dry spices while you prepare the galette crust. If you have never tried an apple galette, you are missing out Apple galettes have the same delicious taste as a homemade apple pie, but theyre not nearly as. Place the butter and sugars in a large nonstick pan over high heat to caramelize for about 5 minutes. Caramel may break, this is ok.Īdd the apples and cook, tossing occasionally for 20 minutes over medium heat. Pinch each ground ginger, allspice, clove and nutmegġ recipe pate sucree or one sheet puff pastry, store bought or homemadeĮgg wash of 1 egg yolk beaten with a tablespoon of cream
7 to 8 baking apples (Braeburns, Haralson and Granny Smiths are all good options)
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