ROUGH APPLE GALETTE
Posting for ZWT 5 Frenc Region From Laura Calder of French Food at Home The heat seems a bit high but that is what the recipe stated ???
Provided by wicked cook 46
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pastry.
- Put the flour, salt, and sugar in a large bowl.
- Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water.
- Quickly work in the flour to create dough.
- Do not over-mix.
- Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
- Preheat the oven to 450°F/230°C.
- Roll the pastry into a round and lay on a baking sheet.
- Filling.
- Roll the pastry into a round and lay on a baking sheet.
- Stir together the sugar, flour, and cinnamon in a bowl.
- Toss in the apples to coat, and dump onto the pastry.
- Dot with the butter.
- Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won't cover the apples completely.
- Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.
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