BAKED APPLE TART

There are many reasons why I love a good Baked Apple Galette. They're relatively easy to make, and the ingredients are inexpensive and simple: flour, butter, sugar, water and, of course, apples (the one's I used are from one of my favorite San Francisco spots, Bi-Rite Market). There really is nothing better than apples, butter and sugar baked to a warm bubbly golden perfection. This classic apple tart is a combination of multiple recipes: Chez Panisse, Smitten Kitchen, my Le Cordon Bleu schooling, and my own experience. The result: an absolutely delicious treat that you and your friends will love! 

Baked Apple Tart Galette-Style

Serving: 6-8 people  | Preheat oven to 400ºF

Dough:

1 cup all-purpose flour

1/2 teaspoon sugar

1/8 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, cold + cubed

3 1/2 tablespoons chilled water

Filling:

2 pounds apples (Granny Smith, Golden Delicious or another tart firm variety)

2 tablespoons unsalted butter, melted

5 tablespoons sugar

Glaze: 

1/2 cup sugar
Apple peels
Water

1. Mix flour, sugar, and salt in a large bowl; add cold cubed butter butter.
2. Rub in with fingers until it resembles coarse cornmeal, with the biggest pieces the size of large peas.
3. Dribble in water, stir with hand, then dribble in more, until dough just begins to hold together. Do not over mix. Should be a bit ropy with some dry patches. If dry patches dominate, add another teaspoon or two of water. Mix with hand until dough can form a ball.
4. Flatten into a disk; refrigerate for at least 30 minutes.
5. Peel apples, half them and remove cores with mellon baller. Set peels and cores aside for later use. (Note: to prevent apples from browning, place peeled apples into a bowl of cold lemon water. Pat dry before cutting or placing on dough.) Slice apples into thin 1/8 inch thick strips, keeping them together which will help later when laying/fanning them out on the dough.
5. Remove dough from fridge; let soften slightly so it’s still cold but workable. Smooth out the cracks at edges.
6. On a lightly floured surface, roll dough into a circle about 1/8 inch thick and 12-14 inches across. Dust excess flour from both sides and place dough onto a parchment-lined baking sheet.
7. Overlap apples on dough in a circle 2 inches from edge and continue to work your way inward until you reach the center.
8. Fold excess dough back over the apples; crimping edges at 2 inch intervals.
9. Lightly brush melted butter onto dough edge and over apples. Sprinkle 3 tablespoons of sugar over the apples and 2 tablespoons over the sides of dough.
10. Bake about 45 minutes (rotating every 15 minutes) until crust is a dark golden brown and apples are soft and browned at edges.
11. While the galette is in the oven, make your glaze by putting peels, cores and sugar in a saucepan. Pour in just enough water to cover the tops of the apple peels. Stir once then let simmer for 25 minutes. Strain glaze.
12. Remove tart from oven. Slide off parchment paper onto cooling rack. Let cool at least 20 minutes.
13. Brush glaze over tart.
14. Enjoy!

Note:
• Dough can be made up to 2 days ahead and refrigerated until ready for use.
• Serve with vanilla ice cream or creme fraiche for an added bonus treat.
• Another fun option could be to make individual mini tarts so each of your guests can have their own. Trust me, it will be difficult to share.

{photo by Julia Ferguson of Room for Dessert}