Flaky, buttery Apple Galette. Perfect with a scoop of vanilla ice cream!
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all purpose flour
chilled, cut into small cubes
to brush the crust
to sprinkle [raw sugar]
peeled & cored, cut into ⅛ inch thick slices
In a bowl whisk together all purpose flour, sugar, salt and lemon zest.
Take 9 tablespoons of chilled unsalted butter [cut into cubes] and cut it into the flour with a pastry cutter. You can also use your hands or fork to do the same.
Cut the butter till the mixture resembles coarse bread crumbs.
Add ice water, little by little till the mixture starts coming together as a dough.
Transfer dough to a plastic wrap sheet and shape it in a disc form.
Wrap the dough and chill in the refrigerate for 1-2 hours. I chilled mine for an hour.
While the dough chills, peel and core your apples.
Cut apples into slices of 1/8 inch thickness. Add granulated sugar and cinnamon powder and mix. Set aside.
Take out the chilled dough and sprinkle some flour on your working surface. Also sprinkle some flour on top of the dough.
Roll the dough into a 25 cm circle of 1/4 inch thickness. Don't try to make this perfect and all round, this is supposed to be rustic.
Using the rolling pin transfer the dough onto an un-rimmed baking pan lined with parchment paper.
Apply apricot jam in the center of the dough leaving around 2 inch border.
Arrange apples in concentric circles starting from out and then going inside and filling the center. [see pictures]
Now overlap and fold the dough so that it covers the apples. Press the dough where it overlaps.
Take little milk in a bowl and apply the milk with a pastry brush all over the folded dough crust and NOT over the apples.
Sprinkle turbinado (raw) sugar on the folded dough.
Bake at 400 F degrees for 25 minutes and then lower the temperature to 350 F degrees and bake for additional 30 minutes.
Get recipe at: https://www.cookwithmanali.com/apple-galette/