Monday, July 14, 2014
Apple Fruit Galette
I can see that making fruit galettes could easily become my passion. What I love about them is that they are rustic looking, taste so delicious, and look like they are much more difficult to make than they really are.
I discovered this recipe for the delicious crust from one of my favorite magazines, Cottage Living. Unfortunately, the magazine folded a few years ago, but I have held onto every old issue, and recently ran across the recipe.
I guarantee you will adore this apple galette, and it could become your go-to dessert for a delicious dessert at home, or to bring to a picnic, or to someone you really like.
There is no worrying about making a perfect pie crust with a galette, and you can use differ kinds of fruit, or a combination.
It totally impressed my family, and there wasn't a crumb left over.
Recipe for Apple Fruit Galette
For pastry crust:
2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup cold unsalted butter, cut into pieces
1 large egg yolk
3 tablespoons ice-cold milk
2 tablespoons water
Combine first 3 ingredients in a large bowl. Mix in butter with a pastry blender until mixture resembles coarse meal. Whisk together egg yolk and milk, pour into flour mixture, stirring just until dough starts to form a ball.
Press together with lightly floured hands, and form into a flat round. Cover with plastic wrap, and place in refrigerator for at least 1 hour.
For fruit filling:
2 pounds apples (4-5) Golden Delicious, Pink Lady, Granny Smith
3 tablespoons butter
3/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 375 degrees.
Peel and core apples; cut each in to 8 wedges. In a large nonstick frying pan over medium heat, melt 3 tablespoons butter. When butter is foamy, add apples and stir frequently until they are slightly softened, about 10 minutes.
Sprinkle brown sugar, cinnamon, and nutmeg over apples. Stir into fruit, and continue cooking about 5 minutes, until liquid is syrupy and bubbling.
Remove dough from refrigerator. Roll dough out on a lightly floured surface into an approximate
10-inch round. Place on a large, lightly greased baking sheet. Scoop fruit mixture into center of round.
Fold about 1 inch of dough all the way around to form a rim. Combine egg and water, brush outside of tart with the egg wash.
Bake for 40-45 minutes, or until golden brown. Let cool on pan 10 minutes, then move to a wire rack to finish cooling.
Can be served with a scoop of vanilla ice cream on top.
Makes about 6 servings.
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