Apple Galette

Ingredients:

Pastry:

1 1/4 cup all purpose flour

2 tsp sugar

1/4 tsp kosher salt

1/4 pound (1 stick) very cold unsalted butter, diced

2-4 Tbsp ice water

Filling:

1 1/2 pounds granny smith apples

1/4 cup raspberries (optional)

1/4 tsp lemon juice

1/4 cup flour

1/4 sugar

1/4 tsp ground cinnamon

3 Tbsp cold unsalted butter, diced

1. Preheat oven to 400 degrees

2. Dough: To make the dough by hand and a large bowl stir together the flour, sugar, and salt. Use a pastry cutter or two knives cut the butter into the flour mixture, until the texture resembles cornmeal with butter pieces no larger than small peas. Add the water starting with 2 tablespoons and add more as needed until the dough pulls together into a shaggy. It should be crumbly and flaky.

3. Flour are rolling pin and roll the pastry into an 8 to 9 inch circle on a lightly floured surface transferred to parchment lines or greased baking sheet. Refrigerate.

4. Filling: peel core and cut the apples into eighths cut each wedge into three chunks. Toss the chunks with the lemon juice and add raspberries if using cover the tart dough with the apple mixture leaving a 1-1/2 inch border.

5. Mix the flour, sugar, salt, and cinnamon into a bowl. Add the butter and rub it with your fingers until crumbly. Sprinkle evenly on the apples. Make five small slits around the circle about 1 inch up. Gently fold the slits up over the apples, putting it to make a circle.

6. Bake for 20 to 25 minutes, until the crust is golden and the fruit is tender.

redspoonbakery.com