Rustic Apple Galette

Apple galette is a rustic pie that's a perfect dessert for a casual dinner or lunch. It's free-form shape makes individual portions a snap.

Recipe

Ingredients

• 1 cup all-purpose flour

• 1/2 teaspoon sugar

• 1/4 tsp. salt

• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes

• 1/4 cup ice water

• 4 large baking apples (I like a combo of granny smith and honey crisp), peeled, cored and sliced

• Juice from 1 lemon

• 6 Tbsp. melted butter

• 3/4 cup granulated sugar

• 3/4 cup brown sugar

• 1/2 tsp. salt

• Ground cinnamon, ground cloves, ground or freshly grated nutmeg, ground allspice, to taste.

• 2 tsp.instant tapioca (you can also use 1 Tbsp. cornstarch dissolved in water)

• 2-3 Tbsp. water

In a large bowl, mix the flour with the sugar and salt.

Using a pastry blender or a couple of knives, cut in the butter until the mixture resembles pea-sized gravel. (When the dough is rolled out, you'll see some obvious smears of unincorporated butter. That's normal and is what makes the dough flaky.)

Add the water slowly and stir it in. Gather up the dough and knead it 2 or 3 times. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.

While the dough is chilling, slice the apples and place in a large glass bowl and toss with the lemon juice.

Preheat the oven to 375F

Heat the melted the butter in a small sauce pan and add in the brown and white sugar, salt and the spices, tasting as you go.

Stir in the tapioca and water then bring the mixture to a boil.

After 1 minute of boiling, remove the sauce from the heat and set aside.

Divide the dough into the number of portions you want and roll each piece into a rough circle on a piece of parchment paper.

Arrange the sliced apples in the middle of the rolled out dough, leaving a 1-inch border all around.

Fold the edges of the dough up and over the fruit, pleating it as needed.

Spoon the warm sauce over the fruit in the center of the galette.

Lifting by the parchment paper, place the galette(s) on a baking sheet and into the oven.

Bake for 25-30 minutes, depending on the size of the galettes.

Cool on a rack for 10-15 minutes.

To serve, use a spatula to slide each galette from the parchment onto a plate.

Galettes should be served warm.

Full printable recipe at http://ift.tt/1NLlNRI

bon appetit