kjh01
09-26-2003, 10:49 AM
OMG!
OMG!
O M G!!!!
This tart is absoultely AMAZING. We had it for dessert last night and we all raved about it! It's a definite keeper - DH has even requested it for Thanksgiving!
I made the pastry and applesauce the night before, and then baked the tart in the AM. It sat at room temp for about 8 hours before we served it - just stuck it back in the oven for a few minutes to warm it up. It is rich, definitely not light, but oh so YUMMY. I read reviews on Epicurious about people using different kinds of apples, and I'm sure that would work just as well.
APPLE AND CALVADOS TART (Galette de Pommes au Calvados)
Active time: 45 min Start to finish: 3 3/4 hr (includes making pastry dough and applesauce)
All-butter pastry dough (recipe below)
1 3/4 lb Gala apples (I used organic)
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados Applesauce (recipe below)
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados (I used 3/4 tsp Amaretto)
Special equipment: parchment paper; a large baking sheet (at least 14 inches wide) (I used my Exopat - brilliant)
Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
Preheat oven to 425°F.
While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.
Cooks' note:
• Galette can be made 8 hours ahead and kept at room temperature.
Makes 8 servings.
Gourmet
January 2003
_________________________________
ALL-BUTTER PASTRY DOUGH
Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible, such as Plugrá or Land O Lakes Ultra Creamy Butter. (I used Ces sur Belles, and it was fabulous!)
Active time: 15 min Start to finish: 1 1/4 hr
2 1/2 cups all-purpose flour (not unbleached) (I used KA)
2 teaspoons sugar
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
9 to 12 tablespoons ice water
Special equipment: a pastry or bench scraper (or 2 knives! :) )
Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Cooks' note:
• Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
Makes enough for a 12-inch single-crust galette or a 9-inch double-crust pie.
______________________
CALVADOS APPLESAUCE (or Amaretto, in my case which worked just fine)
Active time: 10 min Start to finish: 1 hr (includes cooling)
1 lb Gala apples (I used organic)
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados (or Amaretto, or brandy, or cognac...)
Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cooks' note:
• Applesauce can be made 3 days ahead and chilled, covered.
Makes about 1 1/4 cups
OMG!
O M G!!!!
This tart is absoultely AMAZING. We had it for dessert last night and we all raved about it! It's a definite keeper - DH has even requested it for Thanksgiving!
I made the pastry and applesauce the night before, and then baked the tart in the AM. It sat at room temp for about 8 hours before we served it - just stuck it back in the oven for a few minutes to warm it up. It is rich, definitely not light, but oh so YUMMY. I read reviews on Epicurious about people using different kinds of apples, and I'm sure that would work just as well.
APPLE AND CALVADOS TART (Galette de Pommes au Calvados)
Active time: 45 min Start to finish: 3 3/4 hr (includes making pastry dough and applesauce)
All-butter pastry dough (recipe below)
1 3/4 lb Gala apples (I used organic)
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados Applesauce (recipe below)
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados (I used 3/4 tsp Amaretto)
Special equipment: parchment paper; a large baking sheet (at least 14 inches wide) (I used my Exopat - brilliant)
Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
Preheat oven to 425°F.
While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.
Cooks' note:
• Galette can be made 8 hours ahead and kept at room temperature.
Makes 8 servings.
Gourmet
January 2003
_________________________________
ALL-BUTTER PASTRY DOUGH
Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible, such as Plugrá or Land O Lakes Ultra Creamy Butter. (I used Ces sur Belles, and it was fabulous!)
Active time: 15 min Start to finish: 1 1/4 hr
2 1/2 cups all-purpose flour (not unbleached) (I used KA)
2 teaspoons sugar
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
9 to 12 tablespoons ice water
Special equipment: a pastry or bench scraper (or 2 knives! :) )
Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Cooks' note:
• Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
Makes enough for a 12-inch single-crust galette or a 9-inch double-crust pie.
______________________
CALVADOS APPLESAUCE (or Amaretto, in my case which worked just fine)
Active time: 10 min Start to finish: 1 hr (includes cooling)
1 lb Gala apples (I used organic)
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados (or Amaretto, or brandy, or cognac...)
Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cooks' note:
• Applesauce can be made 3 days ahead and chilled, covered.
Makes about 1 1/4 cups