Apple Cinnamon Galettes Recipes

APPLE GALETTE RECIPE BY TASTY

Steps:

• Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
• Add the butter and work into the flour with a fork until only pea-size lumps remain.
• Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
• Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
• Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
• Bake the galette for 25 minutes, until the crust is golden brown.
• Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
• Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
• Drizzle the caramel sauce over the galette, then slice and serve.
• Enjoy!

APPLE GALETTE

Steps:

• Cut 8 tablespoons of the butter into 3/4-inch cubes. Wrap in plastic wrap and freeze 30 minutes. Place flour and salt in a large freezer bag, and freeze for 30 minutes.
• Place flour mixture in a food processor, and process for a few seconds to combine. Cut the cream cheese into 3 or 4 pieces, and add to flour. Process 20 seconds. Add frozen butter, and pulse until none of the butter is larger than a pea. Add water and vinegar, and pulse until butter is the size of small peas. The mixture will not hold together.
• Spoon mixture into freezer bag. Knead in the bag until it holds together in one piece and feels slightly stretchy. Remove from bag, wrap in plastic wrap, flatten into a disk and refrigerate at least 45 minutes, preferably overnight.
• Preheat oven to 400 degrees and set rack on lowest shelf. Place dough between two sheets of lightly floured plastic wrap. Roll out to 1/8 inch thick and, using a cardboard template, cut a 16-inch circle. Transfer to a 12- to 14-inch round steel pizza pan or an inverted baking sheet.
• Sprinkle apple slices with lemon juice. Arrange slices on the dough, cored sides facing toward the center, overlapping in concentric circles, starting from the outer edge of the pan. Fold the border of dough over the apples' edge, pleating it. Brush rim with milk. Sprinkle apples and rim with sugar. Dot apples with remaining butter, and bake 40 minutes, or until apples are tender when pierced and dough is crisp. Cool tart on the pan on a rack until warm.
• In a saucepan over medium-low heat, heat apricot preserves until boiling; strain. Stir in liquor, and brush onto the apples.