[CHRISTMAS-RECIPE] Apple Galette With Orange - {galette De Pommes a L'orange} and Pastry Crust Dough - {pate Sucree}

Apple Galette With Orange - {galette De Pommes a L'orange}

Serving Size : 8


1/4 cup unsalted butter - (1/2 stick)
2/3 cup sugar
1/2 vanilla bean -- split lengthwise
2 teaspoons grated orange peel
6 cups coarsely-grated peeled Golden Delicious
apples - (abt 3 lbs)
3 tablespoons honey
Pastry Crust Dough -- (see recipe below)
= (2 dough disks)
1 egg -- beaten for glaze

Melt butter in heavy large pot over medium heat. Add sugar; stir until
mixture turns deep golden, about 8 minutes. Scrape in seeds from
vanilla bean; add bean and orange peel. Stir 1 minute. Add apples.
Reduce heat to medium-low; cook until mixture is thick, golden and
reduced to 2 1/4 cups, stirring often, about 40 minutes. Mix in honey.
Cool to room temperature. Discard vanilla bean. (Can be made 1 day
ahead. Cover; chill.)

Preheat oven to 375 degrees. Roll out 1 dough disk on floured surface
to 12-inch round. Transfer crust to 9-inch-diameter tart pan with
removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in
and press, forming double-thick sides. Spread filling evenly in crust.

Roll out second dough disk on floured surface to 12-inch round. Cut
into fourteen 3/4-inch-wide strips. Arrange seven strips diagonally
atop filling, trimming ends of strips at tart pan edges. Form lattice
by placing seven dough strips diagonally atop first seven strips; trim
ends of strips at tart pan edges. Brush lattice with egg glaze.

Bake galette until crust is golden, about 55 minutes. Cool on rack. Serve slightly warm or at room temperature.

This recipe yields 8 servings.

Comments: A country-style fruit tart with a lattice top.

Source:
"Bon Appétit, May 1999"
S(Formatted for MC6):
"03-21-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

NOTES : Recipe from the article "Desserts: Sweet Traditions" by Jeanne Thiel Kelley


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Pastry Crust Dough - {pate Sucree}


2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon grated orange peel
1 cup unsalted butter - (2 sticks) -- chilled, and
cut into 1/2" pieces
3 large egg yolks -- beaten to blend

Mix first 4 ingredients in large bowl. Add butter; rub in with
fingertips until mixture resembles coarse meal. Add yolks; mix with
fork until dough begins to clump together. Shape dough into 2 balls for Apple Galette or 1 ball for Apricot Tart. Flatten ball(s) into disk(s); wrap in plastic. Chill 30 minutes. (Can
be made 2 days ahead. Keep chilled. Let dough soften slightly at room
temperature before rolling out.)

This recipe yields plenty of dough for the  "Apple
Galette With Orange".

Source:
"Bon Appétit, May 1999"


NOTES : Recipe from the article "Desserts: Sweet Traditions" by Jeanne Thiel Kelley

 
Enjoy!
Connie W.


[Non-text portions of this message have been removed]



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