An apple galette is a classic fall dessert. This rustic version is paired with a butterscotch sauce spiked with Grand Marnier.
Source: https://www.countryliving.com/food-drinks/recipes/a3454/rustic-apple-galette-recipe-clv0910/

Ingredients
Galette:
2 1/2
c.
all-purpose flour
1
tbsp.
all-purpose flour
6
tbsp.
sugar
1/4
tsp.
Sea Salt
1 1/2
stick unsalted butter
1
tbsp.
unsalted butter
3
tbsp.
shortening
4
large Calville Blanc d’Hiver, Empire, or Granny Smith apples
Zest of 1 large orange
2
tbsp.
fresh orange juice
Butterscotch Sauce:
1
c.
packed light-brown sugar
4
tbsp.
unsalted butter
c.
half-and-half
1/4
tsp.
vanilla extract
1
tbsp.
orange liqueur, such as Grand Marnier (optional)
Directions
- Galette: In a large bowl, combine 2 1/2 cups flour, 3 tablespoons sugar, and salt. Add cubed butter and shortening; cut into flour with a pastry blender. Mix in 3 to 4 tablespoons ice water. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- In a large bowl, toss apples with orange zest and juice. Preheat oven to 425 degrees F.
- Roll out dough on a well-floured surface to a 14-inch circle. Transfer to a parchment-lined baking sheet.
- In a small bowl, mix together remaining 1 tablespoon flour and 2 tablespoons sugar; sprinkle over dough. Layer apples on dough, leaving about a 2-inch border. Fold edges over apples; lightly brush apples with melted butter and dough with 1 tablespoon water. Sprinkle remaining 1 tablespoon sugar over dough and apples.
- Bake until crust is golden and apples are tender, about 40 minutes. Lift parchment to transfer galette to a rack to cool.
- To make butterscotch sauce: In a medium saucepan over medium-high heat, cook brown sugar and butter until mixture begins to bubble. Stir in half-and-half and return to a boil. Boil for 5 minutes, stirring frequently, then remove from heat and stir in vanilla and orange liqueur, if desired. Serve alongside galette.
Source: https://www.countryliving.com/food-drinks/recipes/a3454/rustic-apple-galette-recipe-clv0910/
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