Show #408

Recipe By: ©2000 eric villegas
Serving Size: 1

Ingredients:

1/2 of 1 recipe apple pate brisée, see recipe
5 large apples, seasonal antique varities, preferably from Michigan
1/4 cup beet sugar, granulated, preferably from Michigan
3 tablespoons unsalted "sweet" butter, cut into small pieces
1 small whole lemon, juiced
4 tablespoons apricot preserves
1 tablespoon apple brandy, optional, preferably from Michigan

Directions:

Make one recipe of the apple pâte brisée. Use half for one galette and wrap the remainder and reserve. Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits roughly on a cookie sheet or approximately 16 X 14 inches.

Peel and cut the apples in half, core them, and slice each half into 1/4-inch slices. Set aside the large center slices of the same size and chop the end slices coarsely.

Sprinkle the chopped apple over the center of the dough. Arrange the large slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Stagger and overlap the slices as you go.

Cover the dough completely with a single layer of apples, except for the border. Bring up the border of the dough and fold it over the apples. Sprinkle the apples with the beet sugar and spot with the pieces of butter. Finally squeeze the fresh lemon juice over all and bake in a 400-degree oven for 65 to 75 minutes, until the crust is really well browned and crusty like a pizza.

Slide it onto a board. Warm the apricot preserves with the apple brandy (or use 1 tablespoon of water if the jam is thick and you prefer not to use alcohol) and spread it on top of the apples with a pastry brush or back of a spoon.

Its best to serve the galette lukewarm or room temperature, cut into wedges.
Notes:

traditionally a galette is free form and resembles a pizza more than a tart with its thin and large crust. Also in the european manner this dessert is at its best when its served warm or at the least room temperature.

Do not worry about the discoloration of the apples after you peel and arrange them on the dough. The discoloration will not be apparent after cooking.