FRENCH APPLE GALETTE
(Recipe originally courtesy of Ina Garten, Food Network)
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- sheets puff pastry, thawed
- apples, good for baking
- 3/4 c
- sugar (I used slightly less)
- 6 Tbsp
- unsalted butter, cold, small diced
- 3 Tbsp
- water, rum, or calvados
- 3/4 c
- apricot or apply jam
1Preheat oven to 400 degrees.
Line 2 sheet pans with parchment paper.
2Unfold pastry sheets, and cut each into quarters.
Place the pastry pieces on prepared sheet pans and refrigerate while you prepare apples.
3Peel the apples, and cut through the stems.
Remove the stems/cores with a melon baller.
Slice the apples crosswise in 1/4" slices.
Place overlapping slides diagonally across each piece of pastry and a slice on each side.
4Sprinkle each square with sugar (yes it will looks like ALOT).
Dot with butter
5Bake for 40 minutes, or until pastry is browned and apple edges start to brown.
Rotate pans once during baking.
If puffs puff-up, poke with a knife to release air.
Juices will brown in the pan .. but galettes are fine!
6Beat the jelly with the fluid.
Brush galettes generously with the jelly mixture.
Loosen from the pan and paper.
Allow to cool before serving.