APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Categories Milk/Cream Fruit Dessert Bake Lemon Apple Brandy Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Fall
Yield 8 servings
Number Of Ingredients 12
Steps:
- Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
- Preheat oven to 425°F.
- While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
- Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
- While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
- Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
- Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.
PLUOT LIME GALETTE
This galette is very easy to make. It is very rustic looking and very delicious. Perfect for company. Pluots are a cross between a plum and an apricot. Try different fruits; any of them will work.
Provided by Yoly
Categories Desserts
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Combine flour, 2 tablespoons sugar, and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Pour in water and pulse until dough comes together.
- Shape dough into a disc; wrap with plastic wrap. Chill until firm, about 30 minutes.
- Cut pluots into thin slices using a mandoline slicer. Place pluot slices, 1/3 cup sugar, cornstarch, and lime juice in a bowl; toss to combine.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Roll dough out into a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange pluot slices in concentric circles over the dough, leaving a 1-inch border. Fold the border up over the pluot slices, pleating to hold slices in. Brush beaten egg over the border.
- Bake in the preheated oven until dough is golden brown, about 45 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 31.5 g, Cholesterol 53.8 mg, Fat 12.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 163.9 mg, Sugar 15 g
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