(for the pastry)

150g all-purpose flour, plus extra for rolling out

1/2 t baking powder

2 T granulated sugar

a pinch of salt

75g unsalted butter, chilled and diced

75g cream cheese, chilled

50g ground almonds

1 medium egg yolk

1 T cold milk or water

(for the filling)

350g rhubarb, trimmed

350g ripe strawberries, trimmed

juice of 1/2 lemon

1 t vanilla bean paste

3 T granulated sugar, plus extra for sprinkiling

1 T ground almonds

[how to make]

(for the pastry)

*Tip the flour, baking powder, sugar and salt into the food processor bowl.

*Add the chilled, diced butter and use the pulse button until the mixture resembles fine sand.

*Add the cream cheese in teaspoonfuls, with the ground almonds, egg yolk and milk and mix again until the dough strarts to come together in large clumps.

*Tip the dough out of the food processor onto the work surface and use lightly floured hands to bring the dough together into a neat ball.

*Flatten into a disc, cover with cling film and chill for at least 2 hours before using.

(for the filling)

*Cut the rhubarb diagonally into 1 1/4" lenghs and the strawberries in half of quarters, depending on the size.

*Tip the furuit into a bowl with the lemon juice, vanilla and sugar, mix to combine and set aside for 20 minutes to allow the sugar to dissolve and the fruit to become juicy.

*Preheat the oven to 350 degrees.

(for the assembling)

*Lightly dust the work surface with flour and div ide the dough into 6 even pieces.

*Shape each piece into a disc and roll out into a neat 6~7" round.

*Lay the pastry rounds on the work surface and sprinkle the ground almonds over the middle of each.

*Mound the rhubarb and strwberries in the middle of each pastry, leaving a 1 1/4" border all around.

*Fold the pastry up and around the fruit to form a ridge with the filling exposed, and drizzle over any juice left in the bowl.

*Transfer the tarts to a baking sheet lined with baking parchment.

*Brush the pastry edge4s with lightly beaten egg white, sprinkle generougly with sugar and bake on the middle shelf ot the oven for 25 minutes.

*Lower the temperature to 330 degrees and cook for a further 5~10 minutes until the pastry is golden and crisp and the fruit is tender, juicy and bubbling.

-makes 6-

Note: I found this recipe in "Pies & Tarts for All Seasons" by Annie Rigg.

Labels: galette recipe, pie recipe, rhubarb & strawberry galettes recipe

(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".

Labels: apple galette recipe, galette recipe, tart recipe