Caramelized apple galette
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Caramelized apple galette
Last updated 6/12/2012 12:43:04 AM. Recipe ID 2131. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Caramelized apple galette
 Categories: Desserts, Fruits, Martha stew
      Yield: 4 Servings
        1    Recipe Quick Puff Pastry
  :          -(Recipe Follows)
        1    Northern Spy, Or
  :          Other Firm Baking Apple
      1/4 c  Sugar
        2 TB Unsalted Butter
        1 TB Calvados -- french apple
  :          brandy
  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 theheat, 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
  Sift together the all purpose flour, cake flour and salt into a large
  chilled bowl. Cut in the pieces of butter, using a pastry knife until
  the butter is in very small lumps, about 1/2 inch in diameter.
  Combine the ice water and lemon juice, and stir into the flour
  mixture, a little at a time pressing the dough together with your
  hands until it comes together. Turn the dough out onto a well floured
  work surface and roll it into a 1/2 inch thick rough rectangle,
  approximately 12 by 18 inches. The dough will be very crumbly. Fold
  bottomof the rectangle toward the center, then the top of the
  rectangle toward the center, overlapping the bottom third, like a
  letter, and give the dough a quarter turn to the right. Roll the
  dough into a large rectangle, 1/2 inch thick and fold into thirds
  again. This completes the first double turn. Remove any excess flour
  with a wide dry brush.  Repeat rolling, folding, and turning process
  two more times to execute another double turn, refrigerating the
  dough for a few minutes if the butter becomes too warm. Wrap the
  dough in plastic, and put in refrigerator to chill for 1 hour. Remove
  chilled dough from the refrigerator.  Repeat rolling, folding, and
  turning process again to execture one more double turn. There will be
  six turns in all. The dough needsto be rolled out to 1/2 inch thick
  rectangle each time.With each turn, the dough will become smoother
  and easier to handle. Store the dough, wrapped well in plastic in the
  refrigerator for up to 2 days or in the freezer for 3 months.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 2131 (Apr 03, 2005)

[an error occurred while processing this directive]