Search This Blog

Sunday, April 11, 2010

Laura Calder's Rough Apple Galette (

(Note: I have since tried this recipe and have to note that there is a level of difficulty that I hadn't anticipated: rolling out the dough and then transferring it, with the apples, to the baking sheet. Perhaps find a sheet without edges so it can be done on the cookie sheet?)

Bonjour mes amis. This easy French dessert recipe comes from my good friend, artist, writer, photographer, and bon vivant, Dan.

According to Dan: Laura Calder's "rough apple galette" has wowed family, in-laws and friends and is now part of my repertoire of "This old recipe? - Gosh it's just something I whipped up..." 100% delicious, easy and foolproof. You can play around with the sugar and cinnamon quantities (I've tried it with more of both with decent results) - of course, depending on how thick you make your pate sucree, you may need a bit less (rarely more) apple pieces. Seriously - this thing rocks, especially when you've already made something involved for dinner.

~ Enjoy!

Yield: 6

1 cup plus 2 Tbsps flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cut into pieces
1/2 teaspoon vanilla
About 2 Tbsps ice-cold water

4 tablespoons brown sugar, more to taste
1 tablespoon flour
1/2 teaspoon cinnamon
About 6 apples, peeled, cored and sliced
1 tablespoon butter (optional)

Make the pastry: Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix. Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
eat the oven to 450°F/230°C. Roll the pastry into a round and lay on a baking sheet.

Heat the oven to 450°F/230°C. Roll the pastry into a round and lay on a baking sheet. Stir together the sugar, flour, and cinnamon in a bowl. Toss in the apples to coat, and dump onto the pastry. Dot with the butter. Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won’t cover the apples completely. Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.

No comments:

Post a Comment