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- 1/2 c
- granulated sugar
- 1/4 tsp
- ground cinnamon
- granny smith apples
- 2 c
- orange marmalade or apricot jam
- 1/4 c
- melted butter
- 1 large
- 2 Tbsp
- cold milk or water
- 3 3/4 c
- whole wheat flour
- 1/2 tsp
- 1/4 c
- flax seeds
- 1 c
- cold, unsalted butter, cubed
- 1 c
- ice water, or as needed
WHOLE WHEAT FLOUR DOUGH
How to Make Rustic Apple Galette
- 1Preheat the oven to 350 degrees F. Combine the sugar and cinnamon in a bowl and set aside. Peel the apples, cut in half, and remove the core. Slice the apples about 1/8 inch thick.
Transfer the dough rounds to parchment paper-lined baking sheets. Spread about 1/3 cup of marmalade onto each dough round, leaving a ½-inch margin around the outside. Arrange the apples in an overlapping circle on top of the marmalade.
Brush the 1/2-inch perimeter of each dough round lightly with egg wash. Fold the dough edges in toward the center, over the fruit, pinching and folding the dough to seal the edge and create a pleated border.
Brush the apples with melted butter and sprinkle with cinnamon and sugar. Brush the pleated edge of the dough with more egg wash. Bake in the oven until the dough takes on a little color and the apples are soft, approximately 20 minutes.
Remove the tart from the oven and cool on the baking sheet on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Chef's note: You can substitute sour cherries, apricots, peaches or pears for the apples.
- 2Whole Wheat Pie Dough
Combine the flour, salt and flax seeds in a large bowl and scatter the butter pieces over the dry ingredients.
Using a pastry blender, or rubbing the mixture between your fingers, work quickly to cut or rub the butter into the dry ingredients until it is in pieces the size of small hazelnuts.
Sprinkle half of the ice water over the butter mixture. Using your using your hands or a rubber spatula, lightly toss the dry mixture until the dough just begins to hold together. Continue to add water in small amounts until it becomes a rough but pliable dough. The dough should just hold together when pressed to the side of the bowl.
Turn the dough out onto a lightly floured work surface. Shape the dough into five 8-inch-diameter flat, round disks and wrap them tightly in plastic wrap. Chill the dough in the refrigerator for at least 45 minutes to two hours, or preferably overnight.