Apple galette
Makes one 8-inch tart
By Vivian Herijanto, Corner Kitchen
Ingredients
• 200
g flour
• 100
g cold butter
• 1
pinch salt
• 1
egg mixed with
½
Tbsp of water
•
Ice water, if needed
• 2
Tbsp sugar
Method
•
Sift the flour onto a cool work surface or into a large bowl.
•
Cut the cold butter into small pieces.
•
Use a pastry scraper (or your hands) to mix the butter
into the flour and sugar, until the mixture has a sandy
texture and there are no particles of butter visible.
•
Stir through the salt
•
Add the egg/water mixture into the butter/flour mixture
to form a pastry dough. Add ice water, if necessary, so
that the pastry comes together. Gather into a disc, cover
with plastic wrap and refrigerate for at least 30 minutes.
•
Roll out pastry to
⅛
-
inch-thick round, 8 inches in
diameter, and transfer onto a parchment-lined large
baking sheet.
•
Chill pastry for 15 minutes.
•
Preheat oven to 200°C
•
Spread apricot preserve over pastry, leaving 1
½
-
inch
plain border.
•
Combine apple slices, 1 Tbsp sugar, and cinnamon. Toss
to blend.
•
Arrange apple slices on top of the apricot preserve. Fold
plain pastry border up over apples, pinching any cracks
in pastry.
•
Brush pastry with eggwash.
•
Sprinkle pastry edges and apples with sugar.
•
Bake for 35 minutes.
•
Remove from oven and let stand for at least 10 minutes.
•
Cut into wedges and serve warm or at room temperature
with ice cream.
• 2-3
Granny Smith apples, peeled, cored, cut into
⅛
-
inch-thick slices
• 1
tsp cinnamon powder
• 3
Tbsp apricot preserve
• 1
egg, mixed with water, for brushing pastry
December 2012
75