For the Dough
2 cups unbleached all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
12 tablespoons (6 oz) cold unsalted butter, cut into 5/8-inch cubes
7-9 tablespoon ice water
For the Apples
1 1/2 pounds Granny Smith apples, about 3-4 medium
2 tablespoon unsalted butter, cut into 1/4-inch pieces
1/4 cup granulated sugar
2 teaspoons freshly squeezed lemon juice
2 tablespoons apricot preserves
1 tablespoon water
Combine flour cornstarch, salt, and sugar in a food processor with three1-second pulses. Scatter butter pieces over flour, pulse to cut butter into flour until butter pieces are the size of large pebbles, about six 1-second pulses. Sprinkle 1 tablespoon over water mixture and pulse quickly to combine;repeat, adding water 1 tablespoon at a time and pulsing, until dough begins to form small curds that hold together when pinched with fingers (dough should look crumbly and should not form a cohesive ball).
Empty dough onto work surface and gather into a rough rectangular mound about 12 inches long and 5 inches wide. Starting at the farthest end, use the heel of your hand to smear a small amount of dough against the counter, pushing firmly down and away from you, to create a separate pile of dough (flattened pieces of dough should look shaggy). Continue process until all the dough has been worked. Gather the dough into a rough 12 by 5-inch rectangle mound and repeat. Dough will not have to be smeared as much as first time and should form a cohesive ball once entire portion is worked. form dough into a 4-inch square, wrap in plastic, and refrigerate until cold and firm, but still malleable, 30 minutes to 1 hour.
Adjust the oven rack to middle position and preheat to 400º. Peel, core and halve the apples. Cut the apples into thin 1-8-inch slices and toss with the lemon juice.
Place the dough on a floured 16 by 12-inch piece of parchment paper and dust with more flour. Roll dough until it just over hangs the sides of the parchment and is about 1/8-inch thick, dusting top and bottom of dough and rolling pin with flour as needed to keep dough from sticking. Trim dough so edges are even with the parchment paper.
Roll up 1-inch of each edge and pinch firmly to create a 1/2 in border. Transfer dough and parchment to rimmed baking sheet.
Starting in one corner, shingle sliced apples to form even rows across bottom of dough, overlapping each slice by about one-half. Continue to layer apples in rows, overlapping each row by half. Sprinkle the apples evenly with the sugar and dot with the butter. Bake until bottom of tart is deep golden brown and apples have caramelized, 45-6o minutes.
While the galette is cooking, combine apricot preserves and water in a small microwave-safe bowl. Microwave on medium power until mixture begins to bubble, about 1 minute. Pass through a fine-mesh strainer to remove any large apricot pieces. Brushed baked galette with the glaze and cool on a wire rack for 15 minutes. Transfer to cutting board. Cut into individual portions and serve now or at room temperature. Enjoy!
Printed from thegalleygourmet.net