Apple and Cinnamon Galette
(0)
90 min
Under an hour
Sezamo
Descoperă farmecul unei galete cu mere rustice, un desert franțuzesc simplu și elegant. Aluatul fraged, pregătit în casă cu unt rece și coajă de lămâie, îmbrățișează felii subțiri de mere aromate cu scorțișoară și zahăr brun. Este desertul perfect pentru o după-amiază relaxată, fiind delicios atât cald, cât și rece, eventual alături de o cupă de înghețată de vanilie.
Ingredients
Preparation method
Ingredients overview
- 150 g cold unsalted butter
- 190 g superior 000 white wheat flour
- 30 g vanilla powdered sugar
- 1 pinch of table salt
- 3 tablespoons cold still water
- 1 chicken egg yolk
- 1 teaspoon grated organic lemon zest
- 5 large red apples
- 50 g cane brown sugar
- 1/2 teaspoon ground cinnamon
In a food processor or manually, using only your fingertips, mix the cold butter cut into cubes with the flour, powdered sugar, and a pinch of salt until you get a sandy texture. Then add the 3 tablespoons of ice-cold water, egg yolk, and grated lemon zest. Knead quickly until you get a homogeneous and slightly sticky dough, being careful not to leave any unincorporated butter pieces. Wrap the dough in cling film and leave it in the refrigerator for at least 45 minutes.
After the dough has rested, prepare the apples. Peel them, remove the core, and cut them into thin slices. Place them in a bowl and mix them with half the amount of brown sugar and cinnamon. Preheat the oven to 180 °C and prepare a large baking tray. Roll out the dough directly onto a piece of baking paper sprinkled with a little flour, forming a circle about 0.5 cm thick. The edges do not have to be perfect, as the rustic look is characteristic of this dessert. Transfer the paper with the dough to the tray.
Arrange the apple slices evenly on the dough, leaving a free edge of about 3-4 cm. Fold the edges of the dough over the apples and press gently. Sprinkle the remaining brown sugar over the entire galette and place the tray in the preheated oven. Bake for 35 minutes or until the apples are soft and the dough has turned lightly golden. If the dough browns too quickly but the apples are not ready, cover with aluminum foil. Let the galette cool slightly in the tray before serving. It can be served warm, possibly with a scoop of ice cream.
Chef's tip
For extra flavor, you can brush the edges of the dough with a little beaten egg before baking and sprinkle brown sugar for a crispy crust.
15 min
Under an hour
