WSJ Apple Galette

 

I tried this Apple Galette recipe that was posted on WSJ by the Australian baker Louis Thompson. He has worked at working at Violet bakery and Spring restaurant in London. It was delicious but definitely takes some time to make this. I made some parts of this the day before.

 

WSJ Apple Galette (by Louis Thompson)

Total Time: 2 hours 15 minutes

serves: 8-10

 

Ingredients

For the pastry:

1¾ cups (230 grams) cold flour

1 tablespoon (15 grams) granulated sugar

1 teaspoon (5 grams) kosher salt

2 sticks (230 grams) cold unsalted butter

1 teaspoon (5 grams) apple cider vinegar

Ice water

 

For the almond frangipane:

⅓ cup (50 grams) whole almonds, toasted

2 tablespoons (30 grams) soft butter

2 tablespoons (30 grams) sugar

2 egg yolks

1 teaspoon pure vanilla extract

Pinch salt

 

For the apple butter:

2 medium apples, such as Honeycrisp

1 tablespoon (15 grams) unsalted butter

1 teaspoon brown sugar

1 teaspoon apple cider vine gar

 

For assembly:

5 medium apples, such as Honeycrisp (I only needed 4 apples)

1 egg white or heavy cream, for brushing

⅓ cup (65 grams) granulated sugar

1 tablespoon lemon juice

 

Directions

Make the pastry: In a food processor, combine flour, sugar and salt. Add butter and pulse to form pea-size pieces. Add vinegar, then add ice water 1 tablespoon at a time, just until dough comes together. Flatten dough into a disc. Wrap in plastic, and chill in refrigerator for 15 minutes.

Make the frangipane: In a food processor, finely grind almonds. Add butter, sugar, yolks, vanilla and salt. Pulse to combine.

 

Make the apple butter: Peel, core and quarter apples. (Reserve peels and cores.) In a saucepan, combine apple quarters and ¼ cup water. Cover and cook over medium-low heat, stirring and mashing frequently, until thick and spreadable, 10-12 minutes. Stir in butter, sugar and vinegar.

 

Roll the dough: On a floured surface, roll dough out evenly to a 14-inch circle. Carefully fold dough into quarters. Use a sharp knife to trim about 1 inch from edge to make a neat 13-inch circle. Line a large baking sheet with parchment paper, and unfold rolled dough onto it. Chill dough 15 minutes more.

 

If pleating the pastry: Working with a 1-inch border, using the width of your finger as a guide between each pleat, pinch a small section of dough border and fold it over to form a pleat. Repeat, turning dough as you go, to create an overlapping pleated edge. (I did pleat the dough and then chilled in fridge for 15 min)

 

Assemble and bake: Preheat oven to 350 degrees. Core and cut apples into 1⁄8-inch-thick slices. (Reserve cores.) Spread frangipane, then apple butter over pastry, keeping within pleated edge or unpleated 1-inch border. Overlap apple slices, working from outside in, in a spiral. Brush apples with egg white or heavy cream and sprinkle with sugar. If you have not pleated the dough, fold 1-inch border up and over apples.

 

Bake until crust is gold and apples are soft, 40-50 minutes (baked 35 min). Cool 5 minutes. Transfer to a rack.

 

Make the glaze: In a saucepan, over medium-high heat, boil reserved peels and cores in 3 cups water, 15 minutes. Strain, return liquid to saucepan, add sugar and reduce to a glaze, 10 minutes. Stir in lemon juice. Brush glaze liberally over galette before serving. (Did not make glaze. Just glazed with apply jelly)