Update: Für das deutsche Rezept nach unten scrollen!
Some time ago I already introduced you to an apple tart. Which is very good indeed.
This is another apple tart, but the dough is folded like a galette and you can bake it freestyle without a baking pan, so I called it an apple galette. So no mix-ups possible. Also it’s a totally different kind of a „tart“.
I adapted the recipe from one of my all time favourite sites Smitten Kitchen. There it’s called the „simplest apple tart“, but I wouldn’t emphasize that, cause really my favourite apple pie is the simplest. But that’s another story. So this galette is a bit of work, but easy. And it rewards you with a thin and flaky, buttery, tender crust and apples, which are soft, but yet firm. And it looks like the perfect food. It’s a „wow-dish“. I would have tried it and bring it along somewhere, but after a blink or two it’s gone.
So this is my new favourite apple tart/galette. Following my favourite apple pie, which is a melt in the mouth, too. Really I love baked or fried apple dishes. As long as the apples aren’t to firm, because I really do not like apples.
Yeah, you’ve read right. I never ever eat an apple. I didn’t even liked them a kid. It’s not the taste, because as you see I like it in cakes, pies, tarts and yes apple fritters, as well as apple compote (but without bits) and of course apple juice. I’m only not befriend with the consistency of apples. And how it sounds when you bite into them. That gives me a chill. And if you now think this aversion is impossible and freaky, listen… I’ve already met one person, which has the same aversion as me. Apple juice yes and other product without fruit bits yes, raw apples no!
Vor einem Jahr: Blätterteigtarte mit Wurzelgemüse
Apfel Galette
nach einem Rezept von Smitten Kitchen
ergibt: eine 28 cm Galette
Zutaten:
Für den Teig:
-
150 g Mehl
-
1/2 TL Zucker
-
1 Prise Salz
-
140 g Butter, gewürfelt
-
3 EL kaltes Wasser
Für die Füllung:
-
1 kg saure, feste Äpfel = 5-6 Stück
-
2 EL Butter, geschmolzen
-
5 EL Zucker
Alle Zutaten für den Teig, bis auf das Wasser verkneten. So viel Wasser tröpfchenweise zugeben bis der Teig zusammenhält. Zu einer Scheibe formen und in Frischhaltefolie verpackt 30 Minuten kühlen.
Währenddessen die Äpfel waschen, schälen und entkernen. In Viertel schneiden und die Viertel in dünne Scheiben, dabei die gescheibelten Viertel nicht auseinandernehmen. Sie kommen am Stück auf den Teig.
Den Ofen auf 180° C vorheizen.
Den Teig ausrollen, bis er 35 cm Durchmesser hat. Der Teig ist dann sehr dünn, das ist normal.
Wenn ihr ohne Form backt, dann transportiert ihr den Teig jetzt zu einem Backblech mit Backpapier.
Ich habe eine Tarteform benutzt und das geht so: Einen Kreis aus Backpapier ausschneiden der etwas größer ist als die Form. Die Form und den Rand damit auslegen. Den Teig in die Form legen, er hängt dabei über den Rand.
Die Apfelviertel auf den Teig legen. Verwendet ihr eine Tarteform belegt ihr den ganzen Teig in der Form damit. Wenn ihr es auf dem Blech macht, lasst einen Rand von etwa 7 cm. Den Rand zurück auf die Galette legen, ab und zu muss er dazu gefaltet werden.
Die geschmolzene Butter über den Rand streichen. 2 EL Zucker über den Rand streuen, die anderen 3 EL über die Äpfel.
40-45 Minuten backen, bis die Galette goldbraun ist.
Auskühlen lassen und genießen! Schmeckt aber auch sehr gut, wenn sie noch lauwarm ist.
Some time ago I already introduced you to an apple tart. Which is very good indeed.
This is another apple tart, but the dough is folded like a galette and you can bake it freestyle without a baking pan, so I called it an apple galette. So no mix-ups possible. Also it’s a totally different kind of a „tart“.
I adapted the recipe from one of my all time favourite sites Smitten Kitchen. There it’s called the „simplest apple tart“, but I wouldn’t emphasize that, cause really my favourite apple pie is the simplest. But that’s another story. So this galette is a bit of work, but easy. And it rewards you with a thin and flaky, buttery, tender crust and apples, which are soft, but yet firm. And it looks like the perfect food. It’s a „wow-dish“. I would have tried it and bring it along somewhere, but after a blink or two it’s gone.
So this is my new favourite apple tart/galette. Following my favourite apple pie, which is a melt in the mouth, too. Really I love baked or fried apple dishes. As long as the apples aren’t to firm, because I really do not like apples.
Yeah, you’ve read right. I never ever eat an apple. I didn’t even liked them a kid. It’s not the taste, because as you see I like it in cakes, pies, tarts and yes apple fritters, as well as apple compote (but without bits) and of course apple juice. I’m only not befriend with the consistency of apples. And how it sounds when you bite into them. That gives me a chill. And if you now think this aversion is impossible and freaky, listen… I’ve already met one person, which has the same aversion as me. Apple juice yes and other product without fruit bits yes, raw apples no!
One year ago: Puff Pastry Tart with Root Vegetables
Apple Galette
adapted from Smitten Kitchen
yields: one 28cm galette in diameter
Ingredients:
For the dough:
-
150g flour
-
1/2 tsp. sugar
-
1 pinch of salt
-
140g butter, just softened, cut into cubes
-
3 Tbsp. cold water
For the filling:
-
1kg apples (tart and firm) = 5-6 apples
-
2 Tbsp. butter, melted
-
5 Tbsp. sugar
Mix the ingredients for the dough, except the water and knead with the dough hook of your stand mixer. Dribble in the cold water, until the dough comes together. Maybe you don’t need the whole 3 Tbsp. of the water. Roll it into a ball, flatten it and wrap it into foil. Refrigerate for at least 30 minutes.
In the meantime, wash, peel and core the apples. Cut into quarts and cut the quarts into thin slices. Do not separate the sliced quarts! Keep them together, so you can put them on the dough as an unit.
Preheat the oven to 180°C.
Melt the butter, if you haven’t done it yet. In the meantime, roll out the refrigerated dough, either on a floured surface or (as me) between two pieces of foil. It should be about 35 cm in diameter. The dough will be very thin. That’s right.
If you are working freestyle transport the dough to your baking sheet, which is already lined with parchment paper.
I bake it in a tart pan, because it is easier to transport and it looks like a freestyle galette, too. For that I am cutting a circle slightly bigger than the pan out of parchment paper and line the bottom of the pan, as well as the rim with it. Now line the pan with the dough. It will hang out over the pan, which is alright.
Now lay the sliced the apple quarts on the dough. Cover the whole dough with them in the tart pan. If you are doing it freestyle, leave a rim of about 7cm. Fold the overhanging dough back over onto the galette. Crimp the edges every now and then.
Brush the melted butter over the edges. Sprinkle two tablespoons of sugar over the edge and the other 3 tablespoons over the apples.
Bake in the center of the oven for about 40-45 minutes, until the edges are golden brown.
Remove the tart from oven. Let it cool.
Very delicious, when still slightly warm.
Tipp: If you forgot to refrigerate the dough, before rolling it out. Chill it after rolling out, before you layer it with the apples. The chilling step is necessary, because otherwise the dough would be too soft for baking and would not hold its shape. Although it would be wiser to chill it before rolling it out (it’s very soft then indeed and sticks to the foil).