Apple Galette

Fall seems to be the perfect season for anything apple. Who doesn't crave a warm slice of apple pie with a scoop of smooth ice cream? Galettes are beautiful pastries that are kind of a cross between a pie and a tart. It's great because you don't need a pie pan or tart shell to make it! The free form crust is a simple, elegant finish to a lovely seasonal dessert.

Apple roses seem to be all the rage lately. They are so beautiful with an understated elegance. It's the perfect way to finish any apple dessert. The key to creating something with a slight delicacy is to have the apples shaved thin. I used a mandolin to shave my apples, and it allowed me to be able to form the flowers without breakage. It requires some additional patience, but it is well worth it.

Apple Galette
Crust
9 oz Flour
1.5 stick Butter
.5 tsp Salt
3 oz Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a lima bean.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Frangipane (Almond Cream)
.5 stick Butter
2 oz Sugar
1.5 oz Almond Flour
1 egg
.5 oz Flour
.5 tsp Vanilla

1. Cream butter, sugar, and almond flour together in a bowl.
2. Add egg and vanilla.
3. Scrape the bowl to make sure that the ingredients are well incorporated.
4. Add flour and mix until incorporated.

Assembly
3 Medium Apples
3 tbsp Sugar
.5 tsp Cinnamon
.25 tsp Nutmeg
.25 tsp Ginger
1 Egg

1. Preheat oven to 350 degrees F.
2. Roll the pie dough into a circle, about 1/4 inch thick all the way through. Transfer to a sheet of parchment.
3. Use a spatula or spoon to spread the frangipane in the center, moving outward. Leave about 1.5 inches of space around the edges, so that you can close your pie.
4. Shave your apples using a mandolin. You should cut your apples into quarters, slice out the core, and then shave them carefully with the skin on.
5. Once the apples are shaved, arrange them over the top of the frangipane. I like to start from the center and move outward.
6. Once the apples are arranged, bring up the edges and fold gently to keep the round shape.
7. Gently whisk the egg and use a brush to egg wash the exposed dough.
8. Mix the sugar and spices in a small bowl and sprinkle it over the apples and onto the crust.
9. Bake for about 1.5 hours or until the crust is golden brown.

I like to bake my galette in a cast iron skillet. It heats very well and evenly, and it's just nice and homey. If you don't have a cast iron large enough, you can bake it on a cookie sheet. This tart is beautiful, and tastes as good as it looks! I took it to a potluck, and it was a huge hit!