APPLE GALETTE WITH PINE NUTS AND CANDIED LEMON

APPLE GALETTE WITH PINE NUTS AND CANDIED LEMON image

Yield 6-8 people

Number Of Ingredients 9

Candied Lemon, following recipe
Make GALETTE DOUGH
1-1/2 to 2 pounds apples, peeled, cored, and halved
1/3 cup currants, golden raisins, or monukka raisins
2 tablespoons sweet sherry or Calvados
1/4 cup toasted pine nuts
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

First make the candied lemon slices. Make the dough, roll it into a large circle 1/8 inch thick, and set it on the back of a sheet pan or on a cookie sheet without sides. Preheat the oven to 400°F. Thinly slice half of the apples crosswise and toss them with the currants, sherry, pine nuts, 4 teaspoons of the sugar, and the cinnamon. Finely chop the remaining apples, then toss them with 4 teaspoons sugar. Mound them in the center of the dough, forming a 7-inch circle, and arrange the sliced apples over the top. Add the juice from the bowl. Cut about half the lemon slices in half and tuck them among the apples. Fold the edges of the dough over the fruit, pleating it as you go, partially covering the apples. Brush with the melted butter and sprinkle with the remaining sugar. Pour any extra butter over the apples. Bake until the crust is richly glazed and the apples are tender, about 45 minutes. Serve warm with Tangy Whipped Cream. Candied Lemon Slices: Bring a cup of water and a cup of sugar to a boil in a small heavy saucepan. Add 2 thinly sliced lemons and simmer, covered, for 25 minutes. Let cool, then transfer to a covered container. They will keep for at least a month, refrigerated.