In our country of eternal summer, the changing seasons evoked by this rustic fruit tart makes up a large part of its appeal. It appears in other blogs with impromptu visits from friends, farmer’s markets, and weather cool enough for dough to survive more than 2 mintues out of the fridge. I try to create these experiences by making galette.
The original recipe called for 2 pounds (910g) of apples, I used 700g apple, coring them and thinly slicing the intact fruit instead of cutting it in half first (half the slicing work, yo).
Alas, the crust showed signs of getting too dark 30 minutes into baking. Like a total buffoon, I panicked and took the whole thing out instead of covering the top with a piece of aluminium foil. The 15 minutes’ lack manifested itself in a slightly soggy bottom and a little uncooked crust. Apparently these shortcomings were minor, for only a single wedge of tart remained at the end of the day.
I’d definitely make this again. The glazed flaky crust paired with the perfume of the tender-crisp apples is quite addictive. This is why I love baking – creating delicious things from the most basic of ingredients. Next time, I’d bake at a slightly lower temperature for the full amount of time, and protect with foil in the last 15 minutes. Maybe it’s the dough recipe, but I’m too in love with Dorie to use any other just yet.
Update: I made this again with the original tart dough recipe (now included) and it was also delicious. Waters’ dough isn’t as short (less fat) and is easier to work with.
710g apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
30g unsalted butter, melted
3 tablespoons (38g) sugar
1/2 cup (100g) sugar
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.
PLACE dough on a parchment-lined baking sheet. Heat oven to 400°F (204°C). (If you have a pizza stone, place it in the center of the rack.)
OVERLAP apples on dough in a ring 2 inches from edge. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
BRUSH melted butter over apples and onto dough edge. Sprinkle 1 tablespoon of sugar over dough edge and the other 2 tablespoons over apples.
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes. If using GfAA dough, bake in lower third of oven and loosely cover top of galette with a piece of foil when it has browned to your liking, about 30 minutes.
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
BRUSH glaze over tart, slice with a sharp knife, and serve.
*Galette can be refrigerated for up to 2 days at this point, or wrapped well (after being frozen solid) and frozen for 2 months. Bake directly, adding more time to the baking.