Apple Galette Torta for SRC

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It is that time of the month. It is time for the Secret Recipe Club. I am so excited because I got Gloria from Canela Kitchen. I have known Gloria for a long time and I am very happy that I got her this month.

It was really odd, because she had just posted the Apple Galette Tarta and I was thinking it looked so good that I have to make that. Then BAM! I got the e-mail telling me I got her for my secret pal. I was really happy and now had a great reason to make this right away.

I hope your family enjoys it as much as mine did. Seriously yummy warm with a scoop of ice cream on top.

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Apple Galette Torta

Adapted from Canela Kitchen

Ingredients:

Dough
2 1/2 cups all purpose flour
1 tsp salt
1 tablespoon of sugar
3/4 cup cold unsalted butter cut
into pieces
1/3 to 1/2 cup ice water
Filling
7 to 8 apples Granny Smith
or Jonagold or other
peeled, cored and cut in slices
1/2 cup of sugar
2 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teasppon grated nutmeg
1/4 tsp salt
1 1/2 tablespoon cornstarch
1 egg lightly beaten
Sugar for sprinkling
1/4 cup apricot jam

Directions:

To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.

Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.

Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.

Place a baking sheet on the bottom rack of an oven. Position another rack in the lower third of the oven and preheat to 180°or 400 F. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray.
To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.

Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.

Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.

Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely.
Just before serving, in a small saucepan over medium heat, warm the jam. Brush the apples with the jam and let cool. Cut the galette into 8 slices and accompany each slice with a dollop of Vanilla Ice cream or whipped cream.

adapted from

Peace be with you,

Veronica