Apple Galette

Name: Apple Galette
Yield: 6 to 8 servings
Ingredients: 2 cups unbleached all-purpose flour; 1/2 teaspoon salt (omit if using salted butter); 12 tablespoons (1 1/2 sticks) cold unsalted butter; 1/3 to 1/2 cup ice-cold water; 4 or 5 medium apples (Sierra Beauty, Gravenstein, or any flavorful variety); Sugar; 1 egg; Whipped cream (optional)

December 20, 2011

If I’m going to make a fruit tart or pie, it is most often a galette—a thin, free-form open-face tart. The pastry is easy to make and roll out, and is crisp and light when baked. The dough is not sweet and can be used for savory tarts as well as dessert. This recipe makes enough dough for 2 tarts. The dough will keep in the refrigerator for 2 days or in the freezer for several months.

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