YouTube Link: Apple Galette
More Videos: Helen's Kitchen Channel
Good apple varieties for baking: honey crisp, pink lady, granny smith, golden blushing, golden delicious, Northern spy, braeburn.
Bad apple varieties for baking: cortland, macintosh, red delicious
For apple filling:
4 medium apples, peeled, cored, cut into wedges
1/4 tsp cinnamon
1/2 tsp vanilla extract
Squirt of lemon (2-3 tsp depending on how sour the apples are)
4 Tbsp sugar
Tiniest pinch of salt
For shaping:
2 Tbsp sugar to put on the bottom of the dough under the fruit
1 Tbsp butter to brush dough and apples
1-2 Tbsp sugar to sprinkle on top of shaped galette
For glazing the apples:
Juice released by the apples
1 Tbsp apricot preserve
All instructions are in the video.
11 comments:
Hi Helen, thanks for the recipe. I'm going to try it out tomorrow, I've already made the dough. Now, I'm wondering, is "half a batch" the usual half of the entire thing or a half of the half, i.e. half the amount for a tarte?
Thanks, Jan
Hi Jan,
1/2 batch of dough (using my recipe) is 1 disk of dough. The whole dough recipe will produce 2 disks which will make 2 galettes of the size you see in the video.
Cheers,
-Helen
Thanks, Helen, it came out great :)
Helen,it came out great and tasty!! Will make another one today!
Jane Wong
My oven has the heating elements at the bottom so unable to place at the bottom. Will the first rack on the bottom do?
bottom is not the floor of the oven (that's where the heating element is). Bottom rack is first notch where the rack can go.
I tried your pie today. It was finished in 10 minutes. It was so much better than my American apple pie recipe!
I've been trying to do this with pears; I add a little cardamom into the spice mix. Trouble is, they're super juicy and don't release enough by maceration, so I literally have to cut a slit in the side of the galette, drain the pie (!) and then use it as more glaze. It still tastes great, but it's a little dangerous! Any thoughts on how to get juice out of pears before loading the galette?
Hi Holly,
What type of pears are you using? I would suggest bosc. Anything else will definitely produce way too much juice.
Can the dough be used sooner than overnight?
you can use it in 6 hours or so
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