Side Pannel
Caramelized Apple Galette
Caramelized Apple Galette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit
Ingredients List
- 1 Recipe Quick Puff Pastry
- -(Recipe Follows)
- 1 Northern Spy, Or
- Other Firm Baking Apple
- 1/4 c Sugar
- 2 Tbls Unsalted Butter
- 1 Tbls Calvados; french apple
- -brandy
Directions
On a lightly floured work surface, roll out an eighth of quick puff pastry
dough recipe to about 1/8 inch thickness. Using a sharp parking knife, cut
dough into a circle about 7 1/2 inches in diameter. Transfer to a
parchment lined baking sheet, and place in refrigerator to chill about 15
minutes. Heat oven to 425F. Place the chilled pastry dough in a heavy cast
iron skillet that measure 6 1/2 inches in diameter at the bottom. Peel,
core and slice the apple in half lengthwise. Using a mandoline or very
sharp knife, slice apple halves, widthwise into twenty five 1/8 inch
slices. Arrange the slices in a neat fanned pattern, overlapping he
apples, keeping them 1/2 inch in from the edge of the pastry dough, fill in
the center with smaller or broken apple slices as you create the fanned out
circle. Sprinkle two tablespoons sugar over the apples, and dot with 1
tablespoon butter, cut into very small pieces. Place skillet in the oven,
and bake until the pstry has puffed up along the edges of te pan and is
golden brown, about
30 minutes. Remove the skillet from the oven. Using a spatula
remove the tart from the skillet, and transfer to a plate, set aside. Add
the remaining tablespoon butter to the skillet, and place over medium heat.
Add the remaining 2 tablespoons sugar, and cook until the sugar dissolves
and forms a light caramel, about 5 minutes. Measure Calvados into a glass
then pour into the caramel, cook out the alcohol, about 2 to 3 minutes.
Return the tart to the skillet, apple side down and cook 4 to 5 minutes,
until the caramel bubbles up over the tart, and starts to look a litle
thick. Remove the skillet from the heat, and carefully invert the tart onto
a plate large enough to catch the hot caramel as it drips out of the
skillet.
Quick Puff Pastry Makes 2 lbs
1 3/4 cup all purpose flour 2 cups cake flour 1 teaspoon salt 2 cups
(4 sticks) unsalted butter, very cold, cut into small pieces 1 cup to 1 1/4
cups ice water 2 tablespoons fresh lemon juice
NOTES : This tart bakes best in a cast iron skillet
dough recipe to about 1/8 inch thickness. Using a sharp parking knife, cut
dough into a circle about 7 1/2 inches in diameter. Transfer to a
parchment lined baking sheet, and place in refrigerator to chill about 15
minutes. Heat oven to 425F. Place the chilled pastry dough in a heavy cast
iron skillet that measure 6 1/2 inches in diameter at the bottom. Peel,
core and slice the apple in half lengthwise. Using a mandoline or very
sharp knife, slice apple halves, widthwise into twenty five 1/8 inch
slices. Arrange the slices in a neat fanned pattern, overlapping he
apples, keeping them 1/2 inch in from the edge of the pastry dough, fill in
the center with smaller or broken apple slices as you create the fanned out
circle. Sprinkle two tablespoons sugar over the apples, and dot with 1
tablespoon butter, cut into very small pieces. Place skillet in the oven,
and bake until the pstry has puffed up along the edges of te pan and is
golden brown, about
30 minutes. Remove the skillet from the oven. Using a spatula
remove the tart from the skillet, and transfer to a plate, set aside. Add
the remaining tablespoon butter to the skillet, and place over medium heat.
Add the remaining 2 tablespoons sugar, and cook until the sugar dissolves
and forms a light caramel, about 5 minutes. Measure Calvados into a glass
then pour into the caramel, cook out the alcohol, about 2 to 3 minutes.
Return the tart to the skillet, apple side down and cook 4 to 5 minutes,
until the caramel bubbles up over the tart, and starts to look a litle
thick. Remove the skillet from the heat, and carefully invert the tart onto
a plate large enough to catch the hot caramel as it drips out of the
skillet.
Quick Puff Pastry Makes 2 lbs
1 3/4 cup all purpose flour 2 cups cake flour 1 teaspoon salt 2 cups
(4 sticks) unsalted butter, very cold, cut into small pieces 1 cup to 1 1/4
cups ice water 2 tablespoons fresh lemon juice
NOTES : This tart bakes best in a cast iron skillet
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