Cut the butter into 1/2 inch cubes and refrigerate. Mince the 2 Tbsp. butter - refrigerate. (Keep both cold in the refrigerator until ready to use.)
In a food processor, pulse the first four ingredients a few times to mix up.
Add the 12 Tbsp. of cubed butter. Pulse about 6 small pulses until there are some small pieces, but still large pieces.
Add 7-9 Tbsp. iced water, 1 Tbsp. at a time (remove processor lid and sprinkle all over, don't dump in hole!). Pulse one time after each addition. If it's humid, you may need less water.
Test after 7 Tbsp. It looks dry, but when you squeeze it in your hand, it holds together.
Lay dough out on counter in a column 3 or 4 inches wide. Starting at the end furthest away from you, "Fraisage" - smear/roll sections away from you with the palm of your hand. Gather the mixture into a column again. Fraisage again, this time larger pieces should collect together. Press into a tight, tidy 4x4x2 square, wrap in plastic wrap and refrigerate for 1/2 to 1 hour (can let it sit overnight).
Heat oven to 400 degrees F. Peel, core and slice apples very thin about 1/8 to 1/4 inch thick and set aside. Lay parchment on counter and dust with flour. Remove dough from refrigerator and roll out evenly to about 1/8 inch on the parchment. Add a little flour to the underside if it's sticking. Trim edges clean with a pizza cutter. Roll edges 1 inch in from the edge of the parchment. Brush off excess flour with a pastry brush. Press down on edges slightly, so they don't unravel. Transfer parchment and dough to a cookie sheet.
"Shingle" apples diagonally (start in a corner) on top of the dough, covering each other by about 1/2 (width and length - the apples shrink up when you bake.) Use small slices for ends and corners. Look for bald spots and slide in a piece of apple to cover. Dot with 2 Tbsp. minced butter. Sprinkle apples slices with 1/4 cup sugar, avoiding the crust. Bake in a hot oven of 400 degrees F for 45 to 60 minutes. Check underside of dough by gently lifting with a spatula - it should be golden brown; do not under bake. Crust should be very crisp and golden.
Mix and heat 2 Tbsp. apricot jam with 1 Tbsp. water in the microwave, stir and strain out solids. Brush the glaze over the apples. Lit sit and cool for about 15-20 minutes before cutting. Lift parchment and galette onto cutting board, slide out parchment. Make 6 servings, by cutting down the middle, then making two cuts across. Better served warm or at room temperature, not cold.
The picture is before it is baked - sorry, I don't have a "baked" photo.
|Servings:||6 to 8|
|Time:||60 Minutes Preparation Time|
60 Minutes Cooking Time
Source: I don't remember!
By ahastings7878 from Washington Township, NJ
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