Apple Galette

 

(for the crust) 

1 1/2 cups unbleached all purpose flour

1/2 cup Wondra flour

1/2 t salt

1/2 t sugar

12 T cold unsalted butter, cut into 5/8" cubes

7~9 T ice water

(for the filling)

1 1/2 lbs. apples

2 T unsalted butter, cut into 1/4" pieces

1/4 cup sugar

2 T apricot preserves

1 T water

[how to make]

*Combine flours, salt, and sugar in food processor with three 1-second pulses.

*Scatter butter pieces over flour, pulse to cut butter into flour until butter pieces are size of large pebbles, about 1/2", about six 1-second pulses.

*Sprinkle 1 T water over mixture and pulse once quickly to combine; repeat, adding water 1 T at a time and pulsing, until dough begins to form small curds that hold together when pinched with fingers.

*Empty dough onto work surface and gather into rough rectangular mound about 12" long and 5" wide.

*Starting at farthest end, use heel of and to smear small amount of dough against counter, pushing firmly down and away from you, to create separate pile of dough.

*Continue process until all dough has been worked.

*Gather dough into rough 12" x 5" mound and repeat smearing process. (Dough will not have to be smeared as much as first time and should form cohesive ball once entire portion is worked.)

*Form dough into 4" square, wrap in plastic, and refrigerate until cold and firm but still malleable, 30 minutes to 1 hour.

*About 15 minutes before baking, adjust oven rack to middle position and heat oven to 400 degrees.

*Peel, core, and halve apples.

*Cut apple halves lengthwise into 1/8" thick slices.

*Place dough on floured 16" x 12" piece of parchment paper and dust wit more flour.

*Roll dough until it just overhangs all flour sides of parchment and is about 1/8" thick, dusting top and bottom of dough and rolling pin with flour as needed to keep dough from sticking.

*Trim dough so edges are even with parchment paper.

*Roll up 1" of each edge and pinch firmly to create 1/2" thick border.

*Transfer dough and parchment to rimmed baking sheet.

*Starting in one corner, shingle sliced apples to form even row across bottom of dough, overlapping each slice by about one-half.

*Continue to layer apples in rows, overlapping each row by half.

*Dot apples with butter and sprinkle evenly with sugar.

*Bake until bottom of tart is deep golden brown and apples have caramelized, 45 to 60 minutes.

*While galette is cooking, combine apricot preserves and water in medium microwave safe bowl.

*Microwave on medium power until mixture begins to bubble, about 1 minute.

*Pass through fine mesh strainer to remove any large apricot pieces.

*Brush baked galette with glaze and cool on wire rack for 15 minutes.

*Transfer to cutting board.

*Cut in half lengthwise and then crosswise into individual portions; serve.

-makes 8 to 10-

Note: I found this recipe in "America's Test Kitchen".