APPLE GALETTE

I love this time of year for many things, superb weather, changing of the leaves, cashmere sweaters and apple picking! The recipes you can use with apples are endless. Baked apples, apple butter , maple-glazed roast pork loin with apples, apple crisp, apple pie, and of course my all time favorite apple galette!

This free-form tart was one of the first recipes I mastered in french cooking school. For a dinner party I roll the Pâte Brisée (recipe here) in the afternoon, assemble it before dinner, and bake it during dinner. You can also substitute the Pâte Brisée with pre-made Frozen Puff Pastry dough in your local grocers freezer section.


Ingredients

·  Pâte Brisée, or Frozen Puff Pastry Dough
·  ½ cup apricot jam or preserves
·  2 unpeeled Gala or Golden Delicious apples (about 1 pound), cut into 1/8-1/16 inch thick slices
·  1 tbsp sugar
·  2 tsp unsalted butter, cut into shavings
·  1 cup sour cream mixed with 1 tbsp sugar

Directions

Preheat oven to 450˚F.
Roll the Pâte Brisée dough (recipe below) (or Frozen Puff Pastry Dough, if using) into a rough 14-inch circle and trim it to a 13-inch circle. Refrigerate on a cookie sheet until ready to use.

In a small pan, heat the apricot jam with 2 tsp water. Brush half of the warm jam over the pastry dough.

Arrange slightly overlapping apple slices on the Pâte Brisée dough, leaving a 1-inch border. Fold the free edge over the apples. Brush the remaining jam over the apples and the pastry edge. Sprinkle the apples with sugar. Scatter shavings of butter on top of the apples.

Place the tart on the bottom rack of the oven and lower the temperature to 400˚ F. Bake for about 30 minutes, or until the bottom crust is golden (peek by gently lifting the tart with a long narrow spatula or with the blade of a long knife).

Serve with a bowl of sweetened sour cream.

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