Ingredients for pastry: -2 sticks (1 cup) cold unsalted butter, cut into 1/2 -inch pieces -2 1/2 cups unbleached all-purpose flour -1 teaspoon kosher salt -1 teaspoon sugar -1/4 to 1/3 cup ice water To make the pastry: Place flour, salt, and sugar a medium bowl and place in freezer for 20 minutes to chill. Place the flour, salt, and sugar into the bowl of food processor fitted with blade, pulse once to combine. Add the cold butter pieces and pulse until it resembles a course meal. Slowly add the 1/4 cup of ice water through the feed tube and pulse. If dough seems too dry, slowly add a tablespoon at a time until correct consistency (dough should hold together when pressed between fingers, but still look crumbly). Gather dough into a ball and flatten into disk shape. Wrap with plastic wrap and refrigerate for one hour or overnight. Filling ingredients: -4 large or 6 small golden delicious apples, peeled, cored, and sliced into 1/8-inch slices -3 tablespoons butter cut into small pieces -1/3 cup sugar -1/2 teaspoon ground cinnamon To assemble the tart: Preheat oven to 350 degrees. In large bowl, toss apples with sugar and cinnamon to coat and set aside. Roll out pastry into a 14-inch round and transfer to sheet pan that has been lined with parchment paper. Arrange apples overlapping each piece in a nice circular pattern. Keep apples 2 inches from edge of pastry. Dot the apples with the butter pieces. Make the glaze for the apples and using a pastry brush, brush glaze over all the apples. Fold edges of pastry over apples, pleating pastry as needed. Make the glaze for the pastry. Apple glaze ingredients: -3 tablespoons apricot preserves -1 tablespoon cognac or brandy To make the glaze for the apples: Place the preserves and cognac in small saucepan over medium heat. Stir to combine and cook mixture until it melts, about 2 minutes. Pastry glaze: Beat 1 large egg yolk beaten with 1/2 teaspoon water. Brush pastry glaze over edges of pastry and evenly sprinkle with sanding sugar. Bake for 50 to 60 minutes, until the pastry is lightly browned. Carefully transfer galette to cooling rack. Serve warm with vanilla ice cream or fresh whipped cream.
Posted on: Tue, 03 Sep 2013 05:51:22 +0000
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