Apple Gallette

I wanted to make a galette.An apple galette.It was the season for fresh red apples and I was determined to put them to good use…

Galette is a term used in French cuisine for various types of flat round or free form crusty cakes.Well it was easy to make them too as it can take any shape you desire.Moreover its flaky crust goes well with the apple topping that I gave it….

Well I must say I got this wonderful recipe from http://www.youtube.com/watch?v=vwY2OFy6Ph0.

You can watch the video too in case you have any doubts….

I had my apple galette with a large dollop of ice cream.It was yum……with its flaky,buttery crust and delightful topping made my day.

Ingredients

For pastry

All purpose flour- 2 1/4 cups (270 g)

Sugar-2 tbsp (25 g)

Salt-1 tsp

Cold salted butter- 1 cup (240 g)

Cold water- ½ cup (120 ml)

You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry.

For the Galette
Apple-900gms

Sugar-2 tbsp (25 g)

Flour-1/3 cup (40 g)

Mixed fruit jam-1/2 cup

Sugar powdered-1 tbsp(13gm)

You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry

Method

Take a bowl .Add flour ,sugar andsalt and mix well.Add butter and press the butter between your fingers, combining it with the flour

Add water and mix with a wooden spoon until a dough forms. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.

Roll out dough on a lightly floured piece of parchment paper .Roll out to about 1/8" thick, in the form of a large circle, about 15-16" in diameter.
Spread a thin layer of  jam onto the dough, creating a large circle, and leaving about 1 inch border all around.

Then toss the fresh apples with the sugar, and flour

Arrange the apples decoratively in circular rows, or just pile them on top of the jam. Then place 1-3 apples halves in the centre to create a decorative centre.

Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Brush the crust with water and sprinkle with the powdered sugar. Place in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape.

Bake at 425F (218 C) for 20 mins until golden brown, then reduce to 350 (176C) for 5-7 mins, just to soften the apples and to be sure they are well baked.

Allow to cool slightly and then for a nice "glossy finish" heat ¼ cup  jam in the microwave or in a sauce pan, until it reaches a liquid consistency. Then brush the jam on the finished galette, with a pastry brush.