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Recipe by:
Jenny Elliot
Courtesy of Sustainable Table ® Description:
A ’galette’ is also often referred to as a ’tart’, because it uses only one crust and the edges are lifted up and pleated over the filling, leaving the center of the dish visible. Ingredients:
1 Recipe pastry crust, cold
1 cup all purpose flour
1 cup granulated cane sugar
1 cup (scant) brown cane sugar
Pinch of salt
1 cup sliced almonds
2-4 Wealthy apples, cored, sliced, and sprinkled with lemon juice
1 pint raspberries
Handful of Edna’s Caramels
2-3 tablespoons cane sugar
1-2 tablespoons butter Directions:
Preheat oven to 400 degrees.
Roll out the pastry dough to an eighteen-inch circle and put into the center fourteen-inch area a mixture of a cup of all purpose flour (I use ’swany’, an unbleached flour with the wheat germ in it), a cup granulated cane sugar, a scant half-cup of cane brown sugar, and a pinch of salt, spreading it out evenly over the surface of the crust.
Next, sprinkle a liberal layer of sliced almonds.
Onto that put concentric circles of thinly sliced Wealthy apples with the skin on, slightly overlapped so each apple slice shows its peel edge and the next slice rests upon it about half-way. The apples should be cored, cut and generously sprinkled with lemon juice to keep them white and add a bit of sharpness.
Over the apples place an arrangement of raspberries, sitting so the caps are upright and fairly close together - about half a box of berries.
Then, snip small bits of Edna’s Caramels over all, followed by generous ’dots’ of butter.
Next, carefully trim the un-covered area -leaving an edge of 2 inches- so it is even all around the pie. Gently turn up this edge over the filling and pleat in soft folds so that it embraces the filling.
Add a generous sprinkling of granulated cane sugar and place in oven. Start at 400 degrees for ten minutes and reduce heat to 350 degrees to finish baking. Watch carefully so it does not over-brown too quickly. When the apple slices yield to the point of a thin knife, it is ’done’. This takes 30 to 40 minutes, depending on the size of the tart and the thickness of the apples. Remove from oven and let sit at least 20 minutes so the juices can set up. You may allow it to cool completely before serving. Cut in as many slices as you have guests and enjoy! Recipe Number 214 added on 2007-08-29
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