Apple Baby Galette
Source: Kathleen Stewart, Downtown Bakery & Creamery
This recipe was demonstrated at CUESA’s Market to Table program on September 27, 2008.
Makes four 4-ounce pieces
2 cups (10 ounces) all-purpose flour
1 teaspoon sugar
¼ teaspoon salt
6 ounces cold sweet butter
½ cup cold water
Approximately 1 pound (2 – 3 large) tart cooking apples
1 tablespoon flour
4 -5 tablespoons sugar
Pinch of cinnamon
2 tablespoons butter, melted
For the dough
- Combine first three ingredients and cut in the butter until mixture looks like cornmeal. Stir in ice water until mixture just holds together. Press into a ball, flatten and wrap in plastic wrap. Put in refrigerator to relax dough and chill for at least 30 minutes.
- To make individual galettes: divide dough into four pieces. Press each piece into a small circle and roll into a 6-inch diameter circle, ⅛-inch thick. Put dough on a baking sheet lined with parchment paper and place in refrigerator while preparing apples. It is very important to keep this dough chilled at all times.
For the filling
- Pre-heat oven to 400 degrees. Peel, quarter and core apples; slice into ¼-inch slices. Divide fruit into 4 portions, approximately ¾ cup per tart.
- Remove galette dough from refrigerator and put one teaspoon flour and one teaspoon sugar in the center of your circle of dough, spreading to cover entire round. Put apples in center of circle, leaving approximately 1 inch of uncovered dough around edge. Put one tablespoon sugar and pinch of cinnamon on top of apples. Fold uncovered edge of pastry over apples, pleating to make it fit. Brush edge with melted butter and sprinkle with sugar. Bake for 20 – 25 minutes. Cool on rack.