Rustic Apple Galette — with Apple Sugar Glaze

20 Nov

What a thrill to have a trusty reader remind me to post the recipe for Rustic Apple Galette. Mona, this is for you.

A good substitute for the pastry-inept.

I have already admitted I have no aptitude for making pastry. And I do not love pie enough to make a traditional one for myself. Using half a package of Tenderflake puff pastry gives me just enough to fashion a 4- (generous) slice, rustic, hand-shaped pie that I can enjoy for a few days.

Roll out dough into a rough circle, place on parchment paper on a cookie sheet.

Follow the package directions to thaw half the block of frozen pastry dough. When the block is thawed, but cool to the touch, dust your work surface and a rolling-pin with flour. Roll dough out to form a 8″ circle of dough. Line a small cookie sheet with parchment paper.

Leaving a bare 2″ border, sprinkle with ground almonds, brown sugar and cinnamon.

Sprinkle 3 tablespoons of ground almonds and 1 tablespoon light brown sugar in the centre 7″ diameter of the pastry. Sprinkle with cinnamon to your taste.

Peel, core and thinly slice apple halves.

Preheat oven to 400°F. Peel 5 medium apples, I used 4 Spartans and 1 Granny Smith. Retain the peels. Cut each apple in half, stem to bottom. Using a melon-baller or serrated spoon (like a grapefruit spoon), scoop out the seed core of each apple (keep these as well). Place each apple half cut side down and slice thinly from side to side (see photo).

Thick, circular arrangement of apple slices, more brown sugar and cinnamon.

Arrange the sliced apples in circles, leaving a 2″ border around the edges. Stand the apple slices upright, then tilt slightly so they lean against each other. Sprinkle the top of the apples with the remaining 1 tablespoon light brown sugar and more cinnamon to taste.

Pull up and crimp raw edges, then brush with melted butter. Sprinkle with white sugar.

Pull the empty pastry border up over top of the apples, crimping the rough edges together with your finger until you have a roughly round pie with a thick crooked edge.

Melt 2 tablespoons of butter. Using a pastry brush, coat the outside edges of the pastry and the exposed apple slices with lots of the melted butter. Sprinkle 2 tablespoons of white granulated sugar over the crust and the apples.

Remove when pastry is puffed up and golden + apples are cooked but solid.

Bake in the centre of a 400°F oven for 30 – 45 minutes or until the pastry is golden brown and puffed and the apples have softened. Turn the cookie sheet once during the baking time to allow for even browning.

Simmer peels, cores, 1/2 cup sugar and water for 25 minutes.

Strain Apple- Sugar Syrup through cheesecloth.

Meanwhile, place the retained apple skins and cores in a saucepan along with ½ cup of sugar. Add just enough water to cover the apple peels. Bring to a boil and simmer about 25 minutes until the liquid reaches a syrupy texture. Lay a double layer of cheesecloth (or try a coffee filter) in a sieve placed over a bowl. Strain the syrup into the bowl and discard the peels and cores.

Brush baked Galette after 15 minutes with Apple Sugar Syrup

Once the galette is baked, remove from the oven. Slide the pie and its parchment paper bottom onto a rack to cool for about 15 minutes. Brush the crust edge and apples with the apple-sugar syrup and serve warm or cold with a good quality vanilla ice cream.

I had far more glaze than I needed. I poured the remaining syrup into a mason jar and refrigerated it, hoping to find a use for it in the future . . .  glazing a sweet loaf or an apple cake?

Serve warm galette slices with vanilla ice cream

The tart keeps well, covered with plastic wrap, in the cupboard for a day. Any longer than that and I put the tart in the fridge. I enjoy the pie warm, so I reheat each slice in my toaster oven.

I discovered the apple slicing technique and the apple-sugar syrup glaze aspect for this galette from The Smitten Kitchen blog. In her post Deb Perleman gives credit for her recipe to, “Alice Waters, but she says that it was actually Jacques Pepin who created it at Chez Panisse more than 20 years ago” [Smitten Kitchen post November 5, 2007]. Deb’s recipe even gives you the low down on how to make the paté brisee pastry from scratch. Her recipe creates a 9″ tart that serves 6 – 8.

Rustic Apple Galette with Apple – Sugar Syrup Glaze
Makes: 1 – 6″ galette with 4 generously sized slices
½ package                     frozen Tenderflake (or equivalent) puff pastry

3 tablespoons               ground almonds

2 tablespoons               light brown sugar
to taste                           ground cinnamon
5 medium                      baking apples (next time, will try all Granny Smith apples);    retaining peels and cores
2 tablespoons                butter, melted
2 tablespoons                granulated white sugar

½ cup                              granulated sugar

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