Apple Galette

I have been experimenting with this kind of tart for a long time. Here is the result of many tries that our guests have been enjoying for afternoon tea.

for the crust:
1cup unbleached flour
1/4 cup yellow corn meal
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter cut into 12 pieces
4 tablespoons sour cream
1/3 cup ice water

for the apple topping:
2 large Golden Delicious Apples
1/4 cup granulated sugar
1 lemon zest and juice

In a small bowl mix sour cream and ice water. Keep refrigerated.
In the bowl of a food processor mix flour, cornmeal, sugar and salt. Pulse a couple of times to mix well.
Sprinkle butter pieces over flour mixture and pulse until the butter pieces are the size of peas.
Add sour cream mixture and pulse until the dough barely holds together. Dump onto a clean work surface and gently pat together using as little additional flour as possible until it dough is formed. Don’t over do it. Wrap in plastic wrap and refrigerate for at least one hour.

Preheat oven to 375 degrees.

Meanwhile prepare the apples. Peel, core and slice apples. Add lemon zest, sugar and 2 tablespoons of lemon juice. Reserve leftover juice for another use. Toss apples gently and set aside.

When dough is pretty firm roll it out into a 12 inch diameter circle. It doesn’t have to be perfect. Move the circle onto a cookie sheet lined with a piece of parchment paper. Leaving a 2 1/2 inch edge arrange apples on top of dough circle. This does not have to be very exact. Fold edges of dough over the apples towards the center leaving about a 6 inch opening in the middle. Sprinkle top with coarse sugar and bake for approx. 40 min. until top is golden and the apples are done.

Let cool on cookie sheet for 10 min. before removing to a cooling rack or a plate.

Serve warm with a scoop of vanilla ice cream.

Brampton Inn 
Danielle Hanscom
Bed and Breakfast Foodie

Leave a Reply

Your email address will not be published. Required fields are marked *