Transfer the dough to a baking sheet lined with parchment paper. Roll the dough into a circle or rectangle about 1/4″ thick. Place the filling in the fridge while you roll out the crust. Stir in brown sugar, cinnamon, and nutmeg. Toss the slices in a bowl with lemon juice to prevent browning. Peel and core 4–6 apples, and cut them into 1/4″-thick slices. 1 tablespoon honey (plus more if your apples dry out while cooking).4–6 apples (I used a mix of empire and granny smith).If you don’t plan on letting the dough rest in the fridge, I recommend making the apple filling first so you can assemble the galette as soon as the dough is rolled out.
I always let my pie crusts chill so the butter doesn’t get too warm before baking (which would ruin the flakiness), but the original recipe I was working from says you can roll out the dough immediately. Wrap it in plastic wrap and place it in the fridge. At this point, dump the mixture onto a floured surface and shape the dough into a disk. Then, drizzle water into the processor in small parts, mixing after each addition until the dough begins to come together. Add the butter and process until the mixture resembles coarse meal-there should be some pea-sized pieces of butter visible. In a food processor, pulse the flour, sugar, and salt a few times to combine. 1 egg (beaten with a splash of water for the egg wash).
#Jacques pepin apple tart recipe plus#
1 stick plus 2 tablespoons of cold butter (cut into 1/2-inch cubes).
(But, really, who’s complaining?) Don’t worry, the recipe below reflects the amount of apples I SHOULD have used-not what I actually sliced up.įor the crust (adapted from Jacques Pepin via Food&Wine) I had so much filling I was able to make an additional apple crisp, too. Hence, this caramel apple galette.įull disclosure, I wanted to use all my leftover apples before they started rotting so I cut them all up, not realizing how few I needed for this dessert. In my effort to get the most out of my increasingly expensive trip to the local farm (especially once you add in the price of a dozen cider donuts and a scoop of pumpkin ice cream), I ended up with double the amount of apples I needed for a pie. Side note: does anyone else think the bags the orchards give you are getting smaller but simultaneously more expensive? All the more reason to really cram the apples in, I say. I eat way more than my usual one-a-day quota, and shove as many apples into my bag as I can. So, of course, I always make a point to go apple picking at the first sign of fall. I just have a genuine love for these crispy, sweet, tart little fruits.
I’ve had one a day for as long as I can remember, and that’s not because of an irrational fear of doctors (though I 100% have that).
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