My wonderful friend, Sofie hit the blogging world by storm…she was never shy to offer advice, and good sound advice at that, and I love seeing all the traditional German recipes on her blog, The German Foodie. She’s a fellow member of the Facebook group, Food Blogger Network…and has become our resident expert on computer coding and photography…kindly answering questions of those like me who aren’t so in the know! So when she asked if I was interested in guest posting while she was on vacation, I was honored to accept.
Please head over to her blog, The German Foodie, to see the details on how to make the insanely wonderful Apple Crostata I whipped up for Sofie, the German foodie.
Apple Galette…adapted from Bon Apetit
Crust:
1 3/4 cups flour
1/4 teaspoon salt
1 tablespoon sugar
3/4 cup (1 1/2 sticks) cold butter, cut into 1/2 inch cubes
4 tablespoons ice water (approximately)
Filling:
1 1/2 pounds Granny Smith apples (about 3-4 apples), peeled, cored and cut into 1/8 inch slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves, peach jam, or in my case some homemade peach-apricot jam
Cream, to glaze
Put flour, salt and sugar in food processor. Pulse a couple times to mix. Add butter and pulse till mixture resembles coarse cornmeal. Add 2 tablespoons of ice water and pulse till combined. Pinch dough to see if it holds together. If dry, add up to 3 more tablespoons of water a teaspoon at a time till a cohesive dough forms. Wrap in plastic and refrigerate about an hour.
Toss apples in 2 tablespoons of sugar and the lemon peel. Set aside and let cold dough soften at room temperature slightly. Roll dough into a 14 inch circle between 2 sheets of parchment, place on rimless baking sheet, then chill for 10 minutes.
Preheat oven to 450º. Remove top sheet of parchment. Spread preserves over center of dough, leaving the outer 1 1/2-2 inches of crust plain. Arrange apples in concentric circles over preserves, overlapping slightly. Use bottom sheet of parchment to fold apple-free edges of the dough over top of tart. Dough is quite fragile, so allow dough to warm up at room temperature if cracking occurs. Pinch together any cracks. Brush exposed crust with cream and sprinkle crust and apples with remaining 2 tablespoons of sugar.
Bake 20 minutes, then reduce oven temperature to 375º and bake another 30 minutes or till crust is golden and apples are tender. Remove to rack and run a knife between galette and parchment to allow for easier release when cooled.
Serve in wedges dusted with powdered sugar or with vanilla ice cream. Makes 8-10 servings.
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Linked to:
Scrumptious Sundays~
Apple Galette…adapted from Bon Apetit
Crust:
1 3/4 cups flour
1/4 teaspoon salt
1 tablespoon sugar
3/4 cup (1 1/2 sticks) cold butter, cut into 1/2 inch cubes
4 tablespoons ice water (approximately)
Filling:
1 1/2 pounds Granny Smith apples (about 3-4 apples), peeled, cored and cut into 1/8 inch slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves, peach jam, or in my case some homemade peach-apricot jam
Cream, to glaze
Put flour, salt and sugar in food processor. Pulse a couple times to mix. Add butter and pulse till mixture resembles coarse cornmeal. Add 2 tablespoons of ice water and pulse till combined. Pinch dough to see if it holds together. If dry, add up to 3 more tablespoons of water a teaspoon at a time till a cohesive dough forms. Wrap in plastic and refrigerate about an hour.
Toss apples in 2 tablespoons of sugar and the lemon peel. Set aside and let cold dough soften at room temperature slightly. Roll dough into a 14 inch circle between 2 sheets of parchment, place on rimless baking sheet, then chill for 10 minutes.
Preheat oven to 450º. Remove top sheet of parchment. Spread preserves over center of dough, leaving the outer 1 1/2-2 inches of crust plain. Arrange apples in concentric circles over preserves, overlapping slightly. Use bottom sheet of parchment to fold apple-free edges of the dough over top of tart. Dough is quite fragile, so allow dough to warm up at room temperature if cracking occurs. Pinch together any cracks. Brush exposed crust with cream and sprinkle crust and apples with remaining 2 tablespoons of sugar.
Bake 20 minutes, then reduce oven temperature to 375º and bake another 30 minutes or till crust is golden and apples are tender. Remove to rack and run a knife between galette and parchment to allow for easier release when cooled.
Serve in wedges dusted with powdered sugar or with vanilla ice cream. Makes 8-10 servings.
Linked to:
Scrumptious Sundays~
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