APPLE GALETTE
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h
Yield Six servings
Number Of Ingredients 10
Steps:
- To make the pastry, cut the butter into small pieces and freeze for 5 minutes. Put the butter, flour and salt in a food processor. Process for 10 seconds, add 2 tablespoons of water in humid weather or 3 tablespoons in dry weather. Process for another 10 seconds or until the mixture looks like cornmeal.
- Dump the mixture onto a counter and bind a small amount at a time with the heel of your hand, using a sliding motion to incorporate the butter and flour smoothly. Gather the dough into a ball and flatten it. Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter.
- Flour a work surface and rolling pin. Roll the dough to a 13-inch circle, keeping counter and rolling pin floured to prevent sticking. Refrigerate on a parchment-lined baking sheet until ready to use.
- Preheat the oven to 450 degrees. To make the filling, heat the jam with 2 teaspoons of water in a small saucepan. Brush half of the warm jam over the dough. Arrange slightly overlapping apple slices on top, leaving a 1-inch border. Fold the border over the apples. Brush the apples and pastry edge with remaining jam. Sprinkle the apples with the sugar, then with shavings of butter.
- Place on the bottom rack of the oven and lower the temperature to 400 degrees. Bake until the bottom of the crust (peek by gently lifting the tart with a long, narrow spatula) is golden, about 30 minutes. Serve warm with a bowl of sweetened sour cream.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 112 milligrams, Sugar 23 grams, TransFat 1 gram
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