Monday, September 8, 2008

Apple Galette

Apple Galette

This is such an easy and versatile recipe. Make this on the Silpat as this recipe is created for or create Apple Tarlet's in the Flexipan Tartlet Tray. You can also substitute other fruits such as pears or peaches.

ingredients: 1 pie crust (9 inch)
3 baking apples, cored and sliced thin
4 Tablespoons sugar
2 Tablespoons flour
1 Tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1 large egg white
1 Tablespoon half and half or whipping cream
1 Tablespoon unsalted butter, cut 1/2" thick

Ice cream (optional) Caramel Sauce or Dulce De Leche (Optional)
directions:Preheat to 400ºF. Place Silpat on a baking sheet or Demarle's Perforated Baking Sheet.

Combine the cut and cored apples with 3 Tbsp sugar, 1 Tbsp flour, lemon juice, and cinnamon in a large bowl and set aside.

On Roul'pat roll out the pie crust slightly and transfer onto Silpat. Spoon apple mixture in the middle of the pie crust leaving about 2 " from the sides. Gently fold and pinch the dough on top of the apples, creating your rustic galette.

For the topping, work the 1 tbsp of flour, 1 tbsp sugar and 1 tbsp of butter with your fingers or pastry cutter to make crumbs. Sprinkle topping over apples and drizzle with half and half or whipping cream.

Whisk egg white with 1 Tbsp of water and brush along the pie crust.

Bake until the crust is golden and filling bubbles, about 20 minutes. Serve warm or at room temperature. Make it extra special and accompany each piece of galette with a serving of vanilla ice cream and drizzle everything with caramel sauce or Dulce De Leche.

Copied from Betty. Check out her site for more great Demarle recipes!!!

No comments: