![]() It’s magnificent in taste, flaky in texture and your pastry skills will get a quick upgrade with practice. If there is anything in which I’d dedicate my time and energy this winter, the country apple galette from Essential Pépin is a worthy candidate. Winter can be long especially when outdoor activities are not your thing. You can cut it with ease and eat a slice like a pizza. ![]() A crispy bottom is essential to a good galette. (It will be less elastic and easier to stretch after it has rested.) Peel and core the apples and cut each one into 8 wedges. There is more to a pizza stone than baking pizza. Press the dough out further into a roundish 12-inch shape. Slits around the edges facilitate the foldings but that’s entirely optional.Ī second tip is to use a pizza stone, if you have one, to bake the galette. Then fold the edges over the apple slices arranged in a concentric circle in the center. In the summer, it’s always advisable to chill the dough when it gets too sticky to roll out to a 12- to 14-inch round. Ingredients: Deselect All, 1 cup shelled hazelnuts, 1/4 cup plus 2 tablespoons sugar, divided, 1 large egg, 3 tablespoons unsalted butter, divided, Dash vanilla, 4 large russet apples (about 2. Place the pie plate over the top of the skillet. You start by making a very simple pate brisee, yes, that kind, but this one doesn’t demand precision. I can see why they’ve never gotten tired of it. Shake the skillet a few times to loosen the apples in the caramel sauce. This classic apple tart is from Alice Waters, but she says that it was actually Jacques Pepin who created it at Chez Panisse more than 20 years ago. Run a knife around the edge of the pie crust to separate it from the pan. It’s not a bad idea to keep the butter and rolling pin in the freezer until you’re ready to make the dough. Set the tarte on a cooling rack and cool for 10-20 minutes. A joy to make! Another perennial advice in making the galette dough is to keep everything cold. (I used 50/50 organic all-purpose and whole-wheat flour from Champlain Valley Milling.) By the way, a food processor helps making the pastry dough come together in less than 20 seconds. I can’t stress enough the quality of the flour which decidedly makes a difference in taste, scent and texture of the finished pastry. The most reliable source goes to King Arthur Flour, which is available throughout the US. It’s beautiful, yet simple to eat, pizza-style while standing.Īll you need is some good flours: all-purpose and whole wheat or the combination of both. Leave it to Jacques Pépin, he knows how to turn the ordinary into a delicate French dessert treat. But there is no compromising when it comes to making a country apple galette. Apples are all we can find in the country farm stand. Apple Galette Galette Recipe Desserts, Pastry Recipes, Tart Recipes, Gourmet Recipes, Baking.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |