Prep: 30 Cook: 50<\/p>\n
For the galette dough:<\/strong><\/p>\n For the filling:<\/strong><\/p>\n Make the galette dough:<\/strong><\/p>\n Cut 1 stick of very cold\u00a0 butter<\/strong> into 16 pieces. Prepare a small bowl of ice water<\/strong>. Place 1\u00bd cups AP flour,<\/strong> 2 TBS granulated sugar,<\/strong> and \u00be tsp kosher salt<\/strong> in a food processor fitted with the blade attachment. Pulse a couple of times to blend. Scatter the pieces of butter<\/strong> over the dry ingredients<\/strong> and pulse until the butter<\/strong> is cut into the flour,<\/strong> about 6 to 10 pulses. At first you\u2019ll have a mixture that looks like coarse meal and then, as you pulse more, you\u2019ll get small flake-size pieces and some larger pea-sized pieces too.<\/p>\n Add 2 TBS of the ice water<\/strong> and pulse, then add the remaining 2 TBS ice water<\/strong> and pulse and continue until all the water<\/strong> is in. Then work in longer pulses, stopping to scrape the sides and bottom of the bowl if needed, until you have a dough<\/strong> that forms nice, bumpy curds that hold together when you pinch them.<\/p>\n Turn the dough<\/strong> out onto a work surface and knead it gently to bring it together. Gather the dough<\/strong> into a ball, flatten it into a disk, and put it between two large pieces of parchment paper. Immediately roll the dough<\/strong> into an 11- to 12-inch round. Don\u2019t worry too much about getting the exact size or about having the edges of the round be perfect – ragged is pretty for a galette<\/strong> or other rustic tart.<\/strong> The dough<\/strong> will be thicker than you think it should be, and that\u2019s fine – it\u2019s what you need for a free-form pastry.<\/strong><\/p>\n Slide the rolled-out dough,<\/strong> still between the sheets of paper, onto a baking sheet or cutting board and refrigerate for at least 2 hours.<\/p>\n Assemble and bake the galette:<\/strong><\/p>\n Arrange a rack in the middle of the oven and heat the oven to 400\u00baF.<\/p>\n Peel, halve, and core about 1\u00bd pounds sweet apples.<\/strong> Working with one half apple<\/strong> at a time, place cut-side down on a cutting board and slice crosswise into pieces that are about \u00bc-inch thick (a little thinner is fine). Toss the slices into a large bowl and squeeze most of the juice<\/strong> from \u00bd medium lemon<\/strong> (about 2 TBS) over the apples.<\/strong><\/p>\n Add 1 TBS granulated sugar,<\/strong> \u00bc tsp ground cinnamon,<\/strong> and \u00bc tsp ground ginger,<\/strong> and stir everything around until the apples<\/strong> are coated. Taste a slice to see if you want more lemon juice<\/strong> or sugar.<\/strong> (You can keep the apples at room temperature for up to 1 hour.)<\/p>\n Slide the galette dough<\/strong> onto a baking sheet. Remove the top sheet of parchment and let it sit at room temperature for a few minutes, just so that it\u2019s pliable enough to lift and fold without cracking.<\/p>\n Using a slotted spoon (or your hands), lift the apples<\/strong> out of the bowl and mounding them in the middle of the dough.<\/strong><\/p>\n Pick up the edges of the dough<\/strong> and fold them up against the apples.<\/strong> As you fold, the dough<\/strong> will bend, ruffle and pleat on itself, and that\u2019s what you want. Don\u2019t worry about being neat or about getting everything even. If you see any cracks, fix them by smoothing them with a little water on your finger. If there\u2019s any liquid left in the bowl, pour it over the apples.<\/strong> (You shouldn\u2019t have a lot, but if you do, just pour over 1 to 2 TBS of it.)<\/p>\n Brush the dough<\/strong> lightly with water<\/strong> and then sprinkle with 1\u00bd tsp turbinado sugar.<\/strong><\/p>\n Bake the galette<\/strong> until the apples<\/strong> are tender\u2014poke them with a skewer or the tip of a paring knife to test, 45 to 50 minutes. (Check at 30 minutes and loosely tent the crust or the apples with aluminum foil if you think the crust<\/strong> or apples<\/strong> are browning too quickly.)<\/p>\n Place the baking sheet onto a wire rack. If you want to glaze<\/strong> the apples,<\/strong> warm 1 TBS honey<\/strong> or jelly<\/strong> (add a splash of water<\/strong> to the jelly)<\/strong> until it liquefies (you can do this in the microwave or on the stovetop), then brush a thin layer over the apples.<\/strong> Wait until the galette<\/strong> is just warm or reaches room temperature to serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6 to 8 Prep: 30 Cook: 50 For the galette dough: stick (8 TBS) very cold unsalted butter 4TBS ice water, divided 1\u00bdcups AP flour 2TBS granulated sugar \u00betsp kosher salt For the filling: 1\u00bdlb sweet apples (3 to 4 medium), such as Golden Delicious, Fuji, Gala \u00bdmedium lemon 1TBS granulated sugar, plus more as needed \u00bctsp ground cinnamon \u00bctsp ground ginger 1\u00bdtsp turbinado, sanding, or granulated sugar 1TBS or so of honey or apple jelly, for glazing (optional)…<\/p>\n\n
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