A Galette is a
free-form tart. I made this galette once on the spur of the moment,
after dinner. I had cold pastry dough in the refrigerator and apples in
a bowl. We ate the galette hot from the oven and it was a real treat.
For a dinner party I roll the dough in the afternoon, assemble it
before dinner, and bake it during dinner.
Serves 6
- Short crust dough (Pate brisee)
- ½ cup apricot jam or preserves
- 2 unpeeled Gala or Golden Delicious apples (About 1 pound), cut
into 1/8-to 1/16-inch-thick slices
- l tablespoon sugar
- 2 teaspoons unsalted butter, cut into shavings
- 1 cup sour cream mixed with 1 tablespoon sugar
Preheat the
oven to 450 degrees.
- Roll the dough into a rough 14-inch circle and trim it to a
13-inch circle. Refrigerate on a cookie sheet until ready to use.
- In a small pan, heat the apricot jam with 2 teaspoons water.
- Brush half of the warm jam over the pastry dough.
- Arrange slightly overlapping apple slices on the dough, leaving a
1-inch border. Fold the free edge over the apples.
- Brush the remaining jam over the apples and the pastry edge.
Sprinkle the apples with sugar.
- Scatter shavings of butter on top of the apples.
- Place the tart on the bottom rack of the oven and lower the
temperature to 400 degrees. Bake for about 30 minutes, or until the
bottom crust is golden (peek by gently lifting the tart with a long
narrow spatula or with the blade of a long knife).
- Place the tart on the bottom rack of the oven and lower the
temperature to 400 degrees. Bake for about 30 minutes, or until the
bottom crust is golden (peek by gently lifting the tart with a long
narrow spatula or with the blade of a long knife).
- Serve with a bowl of sweetened sour cream.