21/2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, chilled and cut into ½ inch pieces
1/3 to 1/2 cup ice water
For the Apple Confit
2 pounds sweet tart apples peeled, cored and thinly sliced (6 medium apples)
1 cup water, 1/3 cup granulated sugar, and 1/4 teaspoon kosher salt
2 teaspoons fresh squeezed lemon juice
For the Apple Galette
2 pounds sweet tart apples, cored and very thinly sliced
1/3 cup sugar
1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg and pinch kosher salt
1 large egg, beaten with 1 teaspoon water
2 tablespoons turbinado sugar
2 tablespoons unsalted butter
Whipped cream, ice cream or creme fraiche, for serving
Instructions
1. Make the crust. In a large bowl, whisk together the flour, salt and
sugar. Cut the butter into the flour mixture until it resembles a coarse
meal. Add the ice water, 1 tablespoon at a time, and use a fork to pull
the dough together until it's a shaggy, crumbly pile. Transfer the pile
to a large piece of plastic wrap, and use the plastic to flatten and
press the dough together into a 1 inch thick disk. Refrigerate until
firm, at least 2 hours and up to 3 days. Make ahead. The dough can
be frozen for up to 1 month. Defrost overnight in the refrigerator
before using.
2. Make the apple confit. In a large saucepan, combine the apples,
water, sugar and salt, and bring to a simmer over medium high heat.
Cook, stirring occasionally, until most of the liquid is reduced and a
few apple slices are falling apart, 20 minutes. Stir in the lemon juice
and set aside to cool. Makes 3 cups of apple confit and can be stored
in the refrigerator for up to 3 days.
3. Make the apple galette. Preheat the oven to 350. Toss the apples
with the sugar, cinnamon, nutmeg and salt. On a lightly floured
surface, roll the dough to a 20 inch circle. Transfer to a parchment
lined rimless baking sheet, with the dough falling over the edges, and
spread the apple confit over the bottom, leaving a 4 inch border. Top
the exposed confit with sliced apples and fold the edge of the dough
up and over the filling, overlapping as necessary. Freeze until firm, at
least 15 minutes.
4. Brush the dough with the egg wash and sprinkle with turbinado
sugar. Dot the exposed apples with butter and bake until the entire
crust is deep gold and the apples are tender, 1 hour to 1 hour and 20
minutes. Let cool slightly before serving with whipped cream, ice
cream or creme fraiche.
Originally Submitted
10/7/2018
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