This year the only tree I had some fruits was my Apple tree, no peaches,no apricots, no quinces !
But this Granny Smith Apple tree all years give me apples!
So I saved some ones to makes some apples pies (my favorite)
some shots to Betsy who lovesAtumn like me lol
(visit Betsy has a lovely blog an beauty shots)
and still we have some roses....
(source: Williams Sonoma)
A galette is a rustic, free-form tart that is cooked on a baking sheet rather than in a tart pan. It can be prepared with a variety of seasonal fruits.
2 1/2 cups all purpose flour
1 tsp salt
1 tablespoon of sugar
3/4 cup cold unsalted butter cut
1/3 to 1/2 cup ice water
7 to 8 apples Granny Smith
or Jonagold or other
peeled, cored and cut in slices
1/2 cup of sugar
2 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teasppon grated nutmeg
1/4 tsp salt
1 1/2 tablespoon cornstarch
1 egg lightly beaten
Sugar for sprinkling
1/4 cup apricot jam
vanilla ice cream or lightly whipped cream
To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.
Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.
Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Place a baking sheet on the bottom rack of an oven. Position another rack in the lower third of the oven and preheat to 180°or 400 F. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray.
To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.
Just before serving, in a small saucepan over medium heat, warm the jam. Brush the apples with the jam and let cool. Cut the galette into 8 slices and accompany each slice with a dollop of Vanilla Ice cream or whipped cream.
Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.
Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely.
print recipe here
Galette de manzanas
Este año tuve poca fruta o casi nada por el problema de las heladas y además las plagas de loros que se comen todo. Terrible.
Nada de almendras, ni damascos ni peras ni membrillos.
Lo único que no falla es mi árbol de manzanas verdes.
Asi que he podido rescatar algunas para hacer algunas recetas.
Y una de ellas fue esta Tarta galette de manzanas.
También unas fotos de mis liquidámbar en que se ve ya que llega el otoño.
En el dia aún es caluroso pero en las noches está muy helado.