Tart Lovin’: Honey Apple Galette

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This is no basic apple pie. It’s a tangy, spicy take on a classic dessert.

Preparation time: 15 minutes
Assembly time: 10 minutes
Baking time: 40-50 minutes
Serves 8 to 10

Ingredients
For the Crust

250 grams all-purpose flour
125 grams unsalted
butter, cold and cut into cubes
80 grams icing sugar
10 grams vanilla paste
3 grams salt
1 gram lemon zest
32 grams ice
cold water
2 egg yolks

For the Filling
3 Granny Smith apples, cut into thin wedges
110 grams granulated sugar
15 grams cinnamon
10 grams lemon juice
5 grams lemon zest
2 grams salt
50 grams honey
50 grams unsalted
butter, cut into small cubes
egg wash
Confectioner’s sugar, as desired

Procedure
For the Filling

1 Mix the apples, sugar, cinnamon,
lemon juice, and lemon zest into a mixing bowl. Let sit for 15 minutes to allow the water from the apples to seep out. Strain.
2 Sprinkle granulated sugar in the middle of the rolled dough.
3 Place the apples in a concentric circle (or any design you’d want for the top of the tart) and then drizzle with honey and top with the cubed butter.
4 Fold the side of the tart, midway to the center, and brush with egg wash.
5 Sprinkle crust with sugar, and bake for 45 minutes or until golden brown.
6 Cool tart and enjoy. Serve as is or with a dusting of powdered sugar or vanilla ice cream.

Procedure
For the Crust

1 Rub the flour and butter together until you get a grainy mealy mixture. Be sure not to overmix causing the butter to melt.
2 Add icing sugar, vanilla paste, salt, and zest. Mix gently.
3 Add the water and egg yolks, and mix until it comes together. Be careful not to overmix.
4 Wrap with cling wrap and let the dough rest for a minimum of 1 hour before using.
5 Preheat the oven to 350°F. Roll the dough and place onto a baking sheet lined with parchment.
6 Let rolled dough rest in tin for 30 minutes.

For the Filling
1 Mix the apples, sugar, cinnamon,
lemon juice, and lemon zest into a mixing bowl. Let sit for 15 minutes to allow the water from the apples to seep out. Strain.
2 Sprinkle granulated sugar in the middle of the rolled dough.
3 Place the apples in a concentric circle (or any design you’d want for the top of the tart) and then drizzle with honey and top with the cubed butter.
4 Fold the side of the tart, midway to the center, and brush with egg wash.
5 Sprinkle crust with sugar, and bake for 45 minutes or until golden brown.
6 Cool tart and enjoy. Serve as is or with a dusting of powdered sugar or vanilla ice cream.

Recipe by Cy Ynares of The Bald Baker
Photography by Justin de Jesus

This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.