Caramelized apple galette

4 Servings

Ingredients

Quantity Ingredient
1 Recipe Quick Puff Pastry
1 Northern Spy, Or
Date: 09/26/96

Directions

: -(Recipe Follows)

: Other Firm Baking Apple ¼ c Sugar

2 TB Unsalted Butter

1 TB Calvados -- french apple

: brandy

On a lightly floured work surface, roll out an eighth of quick puff pastry dough recipe to about ⅛ inch thickness. Using a sharp parking knife, cut dough into a circle about 7½ inches in diameter. Transfer to a parchment lined baking sheet, and place in refrigerator to chill about 15 minutes. Heat oven to 425F. Place the chilled pastry dough in a heavy cast iron skillet that measure 6 ½ inches in diameter at the bottom. Peel, core and slice the apple in half lengthwise. Using a mandoline or very sharp knife, slice apple halves, widthwise into twenty five ⅛ inch slices. Arrange the slices in a neat fanned pattern, overlapping he apples, keeping them ½ inch in from the edge of the pastry dough, fill in the center with smaller or broken apple slices as you create the fanned out circle. Sprinkle two tablespoons sugar over the apples, and dot with 1 tablespoon butter, cut into very small pieces. Place skillet in the oven, and bake until the pstry has puffed up along the edges of te pan and is golden brown, about 30 minutes. Remove the skillet from the oven. Using a spatula remove the tart from the skillet, and transfer to a plate, set aside. Add the remaining tablespoon butter to the skillet, and place over medium heat. Add the remaining 2 tablespoons sugar, and cook until the sugar dissolves and forms a light caramel, about 5 minutes. Measure Calvados into a glass then pour into the caramel, cook out the alcohol, about 2 to 3 minutes.

Return the tart to the skillet, apple side down and cook 4 to 5 minutes, until the caramel bubbles up over the tart, and starts to look a litle thick. Remove the skillet from theheat, and carefully invert the tart onto a plate large enough to catch the hot caramel as it drips out of the skillet.

Quick Puff Pastry Makes 2 lbs

1 ¾ cup all purpose flour 2 cups cake flour 1 teaspoon salt 2 cups (4 sticks) unsalted butter, very cold, cut into small pieces 1 cup to 1 ¼ cups ice water 2 tablespoons fresh lemon juice Sift together the all purpose flour, cake flour and salt into a large chilled bowl. Cut in the pieces of butter, using a pastry knife until the butter is in very small lumps, about ½ inch in diameter.

Combine the ice water and lemon juice, and stir into the flour mixture, a little at a time pressing the dough together with your hands until it comes together. Turn the dough out onto a well floured work surface and roll it into a ½ inch thick rough rectangle, approximately 12 by 18 inches. The dough will be very crumbly. Fold bottomof the rectangle toward the center, then the top of the rectangle toward the center, overlapping the bottom third, like a letter, and give the dough a quarter turn to the right. Roll the dough into a large rectangle, ½ inch thick and fold into thirds again. This completes the first double turn. Remove any excess flour with a wide dry brush. Repeat rolling, folding, and turning process two more times to execute another double turn, refrigerating the dough for a few minutes if the butter becomes too warm. Wrap the dough in plastic, and put in refrigerator to chill for 1 hour. Remove chilled dough from the refrigerator. Repeat rolling, folding, and turning process again to execture one more double turn. There will be six turns in all. The dough needsto be rolled out to ½ inch thick rectangle each time.With each turn, the dough will become smoother and easier to handle. Store the dough, wrapped well in plastic in the refrigerator for up to 2 days or in the freezer for 3 months.

Recipe By : Martha Stewart Oct. 1996

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