November Journal: Weekend Baking
Welcome to our November Journal! This time of year, we usually turn our attention to topics like tablescapes and holiday decorating. But in the spirit of switching things up, we thought we’d share a recipe from a weekend bake we tried earlier this month! We’ll be the first to admit we’re far from expert bakers, which is why we’re always drawn to recipes that are simple to follow—and nearly impossible to mess up. And honestly, when apples and cinnamon are involved, can you ever really go wrong? We think not.
Introducing, the Apple Galette.
Ingredients
Crust
1 1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
12 tablespoon unsalted butter, refrigerated until right before you use it, cubed
1/4 cup (or more) very cold water
Galette
3 large Honeycrisp apples, peeled
1/4 cup packed dark brown sugar
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 to 3/4 teaspoon kosher salt
All-purpose flour, for the surface
1 large egg
1 tablespoon heavy whipping cream
2 tablespoon raw sugar
2 tablespoon unsalted butter, cut into 1/2-inch cubes
Directions
Step 1
Make the crust: In a large bowl, whisk the flour, sugar, and salt. Using your hands, toss the butter cubes into the flour mixture, working quickly and pressing the pieces between your thumbs and forefingers into pea-sized lumps. Stop once all the bits of butter are no larger than a piece of gravel—it’ll look like coarse meal.
Step 2
Drizzle in a little ice water in the middle and use your hands to gently toss from the sides and bottom of the bowl. Add a little more ice water and continue to toss (you’ll use about 1/4 cup of the ice water). Continue to toss until the dough holds together when pressed into a ball without big craggy cracks. Wrap loosely in plastic and chill in the fridge for about 2 hours.
Step 3
When it’s time to assemble, heat the oven to 400°F. Line a rimmed baking sheet with a silicone mat or parchment.
Step 4
Core the apples and cut into slices about 1/3 inch thick. In a large bowl, toss the apples, brown sugar, lemon zest, lemon juice, cornstarch, cinnamon, ginger, and salt.
Step 5
Roll out the chilled dough on a lightly floured surface to a circle with an even thickness, about 12 inches in diameter. (No need to be overly precise here! We’re going for “rustic.”) Patch any cracks in the dough by pinching it back together, or pressing thin scraps from the edges over any big cracks. Using a dough scraper, wrap the dough around your rolling pin, then gently unfurl onto the prepared sheet.
Step 6
Arrange the apple slices in single rows overlapping (like fallen dominos), leaving about 2 inches of dough overhang on all sides. Fold the dough overhang over the edges of the fruit, using the scraps to mend any tears.
Step 7
In a small bowl, beat the egg and cream, then brush the crust with this egg wash. Sprinkle the crust all over with the raw sugar. Dot the apples with the remaining cubes of butter. Bake, rotating halfway through, for 35 to 40 minutes, until the crust is golden brown and the apple slices are softened and bubbling.
Enjoy with vanilla bean ice cream!
Check out this recipe and others from Food52
