Friday, November 5, 2010

Apple Galette




I'm partial to the galette largely due to its free form. It's a no rules, take-it-as-comes, if-you-like-it-you'd-best-enjoy-it-because-the-next-one-will-be-different, kind of dessert.






It's how I roll.






Sadly, I had never made one myself until now.






It took about five tries to get it right...which is contradictory in a way because even when you get it right these will always come out a little different.






But I'm sure a real Pastry Chef will disagree.
I'm okay with that.







My first attempt was a most successful flop: tough crust, wa-a-a-a-y too tart, and burned. In retrospect I probably paid too much attention to it in the beginning, and not enough at the end.
There  may be a life lesson in there somewhere...







I tweaked it several times, and today I created one worthy of dropping off at my neighbor's house because I could not be trusted not to hide in the laundry room and gobble down the whole thing myself.






I probably should have written down the exact measurements.
Maybe that's why these never come out the same.
Perhaps another lesson the Universe is trying to teach me...
Ah well, live and learn.

Apple & Cranberry Galette
* makes 2 small galettes or 1 big one. You decide.

Crust:
1 cup flour
4oz butter (half stick)
1 tablespoonful sugar
1 egg

In a food processor pulse together flour, sugar & salt. Add butter and pulse until it looks like little peas (let me just chime in here and say that I never understood this analogy. It doesn't look like little peas. It looks more like oatmeal or damp sand perhaps) Add the egg and pulse until incorporated. Form it into a ball, wrap it in plastic and refrigerate for an hour.

Filling:
2 apples- peeled and thinly sliced
1 handful cranberries
cinnamon (2 teaspoonfuls perhaps)
brown sugar (I grabbed a large clump out of the bag... 1 teaspoonful I'm guessing)

Topping:
*I'm guessing these quantities
1/4 cup flour
1/4 cup oats
1 teaspoonful brown sugar
1 tablespoonful butter

Pulse together in food processor.

Heat oven to 350 degrees.
Divide dough in half (or not). Roll out and trim into a circle.
Add apple/cranberry mixture.
Fold edges up.
Sprinkle topping on top. Add some little bits of butter on top. Fat=Flavor.
Lick fingers.
Brush the crust with an egg wash (some water added to a lightly beaten egg) I use my fingers for this because all brushes in my house are paint brushes...even if they didn't start out that way.

Bake for 25 minutes or until golden brown.
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