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      RECIPE TITLE "Apple Galette" Author: Recipe from The Pie and Pastry Bible, copyright 1998 by Rose Levy Beranbaum. Published by Simon & Schuster. All rights reserved.

    yields6-8 people time60 min. difficultyeasy


    • Flaky Cream Cheese Pie Crust for a 14-inch free-form tart (14.3 ounces/406 grams) [see below]
    • 4 firm-textured tart baking apples (1-2/3 pounds), such as Greening, Granny Smith, or Golden Delicious, peeled, cored, and sliced 1/8 inch thick (5-1/3 cups sliced/21.25 ounces sliced/604 grams)
    • freshly squeezed lemon juice (2 teaspoons)
    • 1/4 cup sugar (1.75 ounces/50 grams)
    • 2 tablespoons unsalted butter, cut into small pieces (1 ounce/28 grams)
    • Optional Glaze
    • 1/2 cup apricot preserves (6 ounces/170 grams)
    • 1 tablespoon apricot eau-de-vie (Barack Palinka) or Calvados (apple brandy) (0.5 ounces/14 grams) .


    1. Make the dough. Preheat the oven to 400F. at least 20 minutes before baking. If not using a black pan, plan to bake the galette directly on the oven floor; alternatively, set an oven rack at the lowest level and place a baking stone or cookie sheet on it before preheating.
    2. Using a floured pastry cloth and sleeve rubbed with flour or two large sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 16-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife to cut the circle. If the dough softens, slip it (still on the cloth or plastic wrap) onto a baking sheet and refridgerate it, covered, for about 30 minutes or until firm before lining the pan. The pastry is too large to slip your hands under and support it adequately. To transfer it to the pan, roll it loosely over the rolling pin or dust it lightly with flour and fold in quarters. Leave the overhang.
    3. Sprinkle the apple slices with the lemon juice to keep them from browning. Arrange the apple slices, cored sides facing toward the center, overlapping in concentric circles, starting from the outer edge of the pan. If you run out of room, push a few slices of the fruit closer together and insert the remaining slices evenly in between. Fold the overhanging border of dough over the outer edge of the apples, helping it to pleat softly at even intervals, and brush this dough rim with a little milk or water. Sprinkle the apples and the dough rim with the sugar. (This will give the border a crunchy texture.)
    4. Dot the apples with the pieces of butter and bake for 40 minutes or until the apples are tender when pierced with a skewer and the dough is crisp. Toward the end of baking, with a metal spatula, carefully lift up the crust and check to make sure it is not burning. If it is very dark, lower te heat to 375F. or remove the tart (without the stone) to a higher rack to finish cooling.
    5. Cool the tart on the pan on a rack until warm, then glaze if desired.
    6. Make the Glaze (optional) In a saucepan over medium-low heat, heat the apricot preserves until boiling and strain them. Stir in the liqueur and brush the glaze onto the apples. (This creates a shiny finish and piquant taste.)
    7. VARIATION Pear Galette: Replace the apples with 2 large firm but ripe Barlett pears (about 12 to 14 ounces total); they should have a pronounced pear aroma. Peel, halve lengthwise, and core the pears. Slice lengthwise into 1/8-inch slices. Arrange the slices, pointed ends toward the center, in overlapping circles on the pastry. To form a center pear-shaped decoration, trim 2 slices to make them shorter but maintain the pear shape and place them, slightly overlapping, curved sides out. Cut a small piece of stem or vanilla bean and place it on the pointed end. Use only 2 tablespoons of sugar to sprinkle on top.
    8. STORE Room temperature, up to 2 days
    9. NOTE A half-size galette can be made using a 9-inch pan. Roll the dough less than 1/8 inch thick and large enough to cut an 11-inch circle.
    10. UNDERSTANDING The flaky cream cheese pie crust is ideal for this tart because of its mellow, buttery flavor and its texture, which is slightly softer than the Basic Flaky Pie Crust, but the flaky pie crust or one of its variations can be substituted. For the crispiest, flakiest effect of all, puff pastry is your dough.

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