Brandied Apple Galette

This wonderfully simple yet elegant Apple Galette has it all: a rich, clean, buttery flavor, a feather-light flaky crust, and melt-in-your-mouth delicious baked fruit. This galette relies on the excellent quality of its ingredients to bring you the ultimate joy of an open-faced apple pie. Easy enough for bakers of all levels.

BY: JERILYN BRUSSEAU

Prep Time

60 minutes

Bake Time

45-50 minutes

Total Time

3 hour 30 minutes

Yield

One 12" galette

Ingredients

Pâte Briseé Pastry

1.5 cups (212g) Cairnspring Organic Edison T85 all-purpose flour

 1 stick (113g) cold unsalted butter

 1 teaspoon (4g) sugar

 ½ teaspoon (2g) sea salt

 ½ teaspoon (2g) baking powder

 1 large egg, cold

 3 tablespoons (42g) heavy cream, cold

Apple Filling:

4 large apples: 3 Honeycrisp, 1 Gala. Peeled, cored, sliced in ¼ inch slices

2 teaspoons lemon juice

4 tablespoons white sugar

2 tablespoons melted butter

1 tablespoon brandy

1 tablespoon Organic Edison flour

Topping:

1 egg, slightly beaten with 1 tablespoon cold water, for egg wash

Demerara sugar, for sprinkling

Baker's Notes

This pastry is easy to handle and roll. Just be mindful of not overworking it or it may become tough. The less handling the better. Mix just enough for the ingredients to hold together. Keep everything as cool as possible.

Instructions

To make the pastry:

  1. In a medium-sized bowl, combine flour, sugar, salt, and baking powder.
  2. Cut in cold butter in large bits, the size of a lima bean.
  3. In a small bowl, whisk egg and cream. Drizzle mixture over dough. Mix lightly with a fork.
  4. Gather dough together to form a uniform disk, about 5" in diameter.
  5. Wrap tightly in plastic wrap. Chill in the refrigerator for one hour.
  6. Roll the cold disc on a lightly floured surface into a 12-13" circle. Transfer to a sheet of parchment and slide onto a baking sheet.
  7. Chill in the refrigerator for another 30 minutes.

To make the filling:

  1. Place peeled and sliced apples in a medium size bowl.
  2. Add lemon juice, sugar and melted butter. Toss to coat. Let stand a few minutes.

To assemble the galette:

  1. Take the baking sheet with the pastry out of the refrigerator.
  2. Sprinkle 1 tbsp Organic Edison flour over pastry, leaving a 2- 3" margin around the perimeter.
  3. Arrange the apples in overlapping concentric circles over flour.
  4. Continue layering the apples until all slices are arranged in the circular overlapping pattern.
  5. Fold the edges of the pastry dough up about 2-3 inches over the apples, in a rustic, free form style, creating pleats around the circle as you go.
  6. Brush pleated dough with the egg wash. Sprinkle the crust with Demerara sugar.
  7. Lightly sprinkle 1 tablespoon brandy over the apples. Dust the apples with 1 teaspoon of white sugar.
  8. Refrigerate for 15-20 minutes to chill the dough.
  9. Preheat the oven to 400⁰F.
  10. Place the baking sheet with the galette in the lower third of the preheated oven.
  11. Bake 45-50 minutes until the pastry is a rich golden-brown and the top layer of apples has browned slightly.
  12. Cool on the sheet, then remove to a wire rack or serving platter.

Baker's Notes

This pastry is easy to handle and roll. Just be mindful of not overworking it or it may become tough. The less handling the better. Mix just enough for the ingredients to hold together. Keep everything as cool as possible.


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