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the urban baker

the urban baker

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Thursday, September 9, 2010

Mini Apple Galettes and a Happy New Year!

"Apples dipped in honey for Rosh Hashanah!   This time of year I hear my kids singing this song around the house, unconsciously, and it always makes me smile.  The apples, and especially the honey, represent a "sweet new year". So, this time of year, I try and incorporate both apples and honey into almost everything I make.

This year, I am making a plethora of goodies, however these mini apple galettes are something I am really excited about.  I love making galettes almost anytime of year.  Who doesn't like pie?  And better yet, who doesn't like an "unconstructed" pie?  There is nothing easier than rolling out some dough, in a not so perfect way, and throwing on some of your favorite fruit, mixed with a little citrus zest, some sugar and voila...a quick, easy, and delicious dessert.

This is one perfect dough!  I am adding this to the frozen food section in my freezer!

Galette Dough
adapted from rustic fruit desserts
yield: 9 minis (5"round)

ingredients:
dough
1 3/4 cups all-purpose flour
1 Tbls. sugar
3/4 tsp. fine sea salt
3/4 cup ( 6 oz.) cold, unsalted butter
3 Tbls. ice water ( plus a little extra)
1 tsp. fresh squeezed lemon juice

fruit
3/4 cup vanilla sugar
1 Tbls. corn starch
1/2 tsp. sea salt
zest of 1/2 a lemon
1 1/2 lbs. prepped fruit

instructions:
dough
• put the flour, sugar, and salt in a bowl, stir to combine, then put in the freezer for at least 10 minutes.
• cut the butter into 1/2" pieces , then add it to the flour mixture and toss until each cube of butter is coated with the flour mixture.  cut the butter into the flour using a pastry blender, just until the ingredients become coarse and crumbly.
• stir the water and the lemon juice and drizzle over the dough.  the dough will hold together when squeezed together in your hand.  add more water if needed.
• dump the pastry onto a floured surface and pat into a disk.  wrap in plastic wrap and chill for 1 hour.
• roll out dough and cut into several 5" circles.  line rolled pastry on parchment lined baking sheets.  set, covered in plastic wrap, in the refrigerator until ready to use.

fruit
• in a bowl, mix vanilla sugar, cornstarch, zest, and salt.  sprinkle 1/4 tsp. over each piece of dough, leaving a 1" border around the edge.
• toss the apples in the remaining sugar mixture.  arrange a few slices of apple on each piece of dough.  drizzle a little of the apple juices over the fruit.
• fold the outer edges of the dough over the outermost apples, pleating the dough as necessary.

baking:
• preheat the oven to 400*.  put the galettes in the fridge for at least 20 minutes to chill and relax the dough.
• sprinkle galettes with turbinado sugar.
• bake in the lower third of the oven for 25-28 minutes. then turn the oven down to 350* and bake for an additional 15 minutes or until the crust is golden and the fruit is bubbling.  cool for 30 minutes before serving.  these will last 2 days, covered with a tea towel.

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