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
Line 2 sheet pans with parchment paper.
Place the pastry pieces on prepared sheet pans and refrigerate while you prepare apples.
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.
Dot with butter
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!
Brush galettes generously with the jelly mixture.
Loosen from the pan and paper.
Allow to cool before serving.