SALTED BUTTER APPLE GALETTE with MAPLE WHIPPED CREAM

There I was in a quiet corner of my gym (which bears the melodramatic motto “it’s not fitness, it’s life”). I had to escape the judgmental glare of the clean living cognoscenti who do the endurance spinning class with Tyler (“oh my gosh, he’s amazing”) every morning and Bikram yoga every evening with Jennifer. I too had come to sweat – to make myself a better human being – all until I spotted a glossy magazine on a wall-mounted rack promising “definitive” Thanksgiving recipes.

That’s when I found myself surreptitiously taking iPhone snapshots of the recipe and directions for this salted butter apple galette with maple whipped cream.

I had become that person.

I am that person.

Give this galette a go. Everyone who tasted it was blown away by its simplicity and soulfulness.

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SALTED BUTTER APPLE GALETTE
maple whipped cream

for the apple galette, recipe from Bon Appetit:
¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
basic tart dough (below)
all-purpose flour for dusting
1 ½ pounds baking apples (eg. Pink Lady, 3 large), cleaned, sliced
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
4 tablespoons pure maple syrup, to taste

 Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.

Roll out dough on a lightly floured surface into a rough 14×10” rectangle or 12″ oblong shape about ⅛” thick. Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular or oblong shape.

Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.

Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.

BASIC TART DOUGH

1 tablespoon sugar
½ teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
6 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend

Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together. Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm.

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