![]() If the pieces of butter get completely blended with the flour so that they melt during cooking, the pastry will be tough. “In a well-made pâte brisée the pieces of butter are visible throughout the dough. Into the flour, fill it, and level it with your hand)ġ cup (2 sticks) sweet butter, cold, and cut with a knife into thin slices or shavings Serve the galette lukewarm, cut into wedges.ģ cups all-purpose flour (dip the measuring cup Follow the design so that you do not disturb the little pieces of apple. Some can also be spread on the top edge of the crust. Dilute the apricot preserves with the alcohol (or use 1 tablespoon of water if the jam is thick and you prefer not to use spirits) and spread it on top of the apples with the back of a spoon. The discoloration will not be apparent after cooking.Ħ. Do not worry about the discoloration of the apples after you peel and arrange them on the dough. ![]() ![]() It should be very crusty, thin, and soft inside. Do not remove the galette from the oven too soon it should be very well cooked. Bring up the border of the dough and fold it over the apples.ĥ. Sprinkle the apples with the sugar and pieces of butter, and bake in a 400-degree oven for 40-50 minutes, until the galette is really well browned and crusty. Place smaller slices in the center to resemble the heart of a flower.Ĥ. Cover the dough completely with a single layer of apples, except for the border. Stagger and overlap the slices to imitate the petals of a flower. Arrange the large slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Sprinkle the chopped apple over the dough.ģ. Set aside the large center slices of the same size and chop the end slices coarsely. Peel (or not as you like) and cut the apples in half, core them, and slice each half into 1/4-inch slices. ![]() (The best cookie sheets are made of heavy aluminum that is not too shiny.) If the dough is not thin enough after you lay it on the cookie sheet, roll it some more, directly on the sheet.Ģ. If using the Basic Crust from "Art of the Pie", roll out dough to 14 inches. Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits roughly on a cookie sheet-approximately 16 X 14 inches using the Pate Brisse recipe below. Make pâte brisée (recipe below or Basic Crust recipe from "Art of the Pie" ). Recipe From: Jacques Pepin “Everyday Cooking”ġ/2 recipe pate brisée (see recipe below or use 1/2 recipe of the Basic Crust recipe from "Art of the Pie"ĥ large granny smith apples (or other firm cooking apple variety-Mutsu, Honey Crisp, Pink Lady, Jonagold, Northern Spy)ģ tablespoons butter, cut into small piecesġ tablespoon Calvados or Cognac (optional)ġ. ![]()
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