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Apple Galette

in Guest Recipe Book

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(total ratings: 3)
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Servings: 6-8

Definition: [gah-LEHT] Hailing from France, a galette is a round, rather flat cake made of flaky-pastry dough, yeast dough or sometimes unleavened dough. The term also applies to a variety of tarts, both savory and sweet, and there are as many variations as there are French regions. They may be topped with fruit, jam, nuts, meat, cheese, etc. Galette des Rois, the traditional cake served during Twelfth Night festivities, often contains a bean or other token, which is guaranteed to bring the recipient good luck.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

1 sheet (about 9 oz.) frozen puff pastry, thawed
2 Granny Smith apples, cored and thinly sliced (no more than 1/8 inch thick)
1 tbsp. unsalted butter, cut into small pieces
2 tbsp. granulated sugar
2 tbsp. apricot jam
1 tbsp. water
1 1/2 tbsp. finely chopped fresh ginger
Pinch salt

When you bake a pie, you need to choose an apple variety that can stand up to the heat. Other varieties good for baking include Golden Delicious, Rome Beauty, Cortland, Stayman, Gala, Fuji and Winesap.

Heat the oven to 425°F (218°C). On a lightly floured surface, roll the dough to a 13-inch (33cm) square.

Trim off the corners to make a rough circle—it doesn’t need to be perfect.

Slide the dough circle onto a parchment-lined or nonstick baking sheet. Prick the dough all over. Arrange the apples in neat concentric circles, just barely overlapping the slices, leaving about a 1-inch border of pastry. Dot the apples with the butter and sprinkle with the sugar.

Fold the pastry edges up over the apples to make a 1-inch border. Bake until the dough is medium brown at the edges and underneath and the edges of the apples just begin to brown, 25 to 30 minutes. Slide onto a cooling rack.

As the galette cools, put the jam, water, ginger, and salt in a small saucepan over low heat (or in a glass bowl in the microwave) and heat gently until it just starts to bubble. Stir to blend and remove from the heat. Strain the jam glaze to remove the ginger pieces, or just push the ginger aside. With a pastry brush or a small spoon, lightly glaze the apples and the pastry edge. Serve the galette hot or warm.

Makes 6-8 servings.

Date: Recipe replaced with new recipe on July 31, 2003


Reviewer: Vicki
I made this for last nite's New Year's Eve dinner party. I didn't have ginger for the glaze, so I left it out and I added a teaspoon of cinnamon to the sugar sprinkled on top of the apples. I also used an egg yolk wash on the crust before baking. I made it several hours before hand - it held up perfectly! Just reheated for 10 minutes in a 200 degree oven! This dessert was a huge success - got rave reviews and looked as if I spent hours in the kitchen! There were three couples so one galette was exactly the right size. This one is a keeper!

Reviewer: Katey
This was very easy to make and presented beautifully. I served it at room temperature at a French tasting party where both my mother and sister, who have lived in France, both proclaimed it to be exactly as they had remembered.

Reviewer: Sue
Tried this, but added a layer of almond frangipane between the puff pastry and apples. Sooo good.


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