It’s magnificent in taste, flaky in texture and your pastry skills will get a quick upgrade with practice. If there is anything in which I’d dedicate my time and energy this winter, the country apple galette from Essential Pépin is a worthy candidate. Winter can be long especially when outdoor activities are not your thing. You can cut it with ease and eat a slice like a pizza. A crispy bottom is essential to a good galette. His mother made this famous apple tart every day in her small Lyon restaurant, Le Pelican. There is more to a pizza stone than baking pizza. About Posted by: marthabernie AugMEME’s APPLE TART (Jacques Pepin) Revisited This is a recipe for an apple tart that I found in one of Jacques Pepin’s cookbooks, Essential Pepin. Slits around the edges facilitate the foldings but that’s entirely optional.Ī second tip is to use a pizza stone, if you have one, to bake the galette. Then fold the edges over the apple slices arranged in a concentric circle in the center. In the summer, it’s always advisable to chill the dough when it gets too sticky to roll out to a 12- to 14-inch round. It’s not a bad idea to keep the butter and rolling pin in the freezer until you’re ready to make the dough. A joy to make! Another perennial advice in making the galette dough is to keep everything cold. (I used 50/50 organic all-purpose and whole-wheat flour from Champlain Valley Milling.) By the way, a food processor helps making the pastry dough come together in less than 20 seconds. I have no idea if the following are the original recipes, but no surprise that, as the recipe passed from one kitchen to the next, it kept changing. Then mix with the sugar, egg, and melted butter. I can’t stress enough the quality of the flour which decidedly makes a difference in taste, scent and texture of the finished pastry. Method Frangipane: Grind the almonds in the electric blender or food processor to a powder. The most reliable source goes to King Arthur Flour, which is available throughout the US. It’s beautiful, yet simple to eat, pizza-style while standing.Īll you need is some good flours: all-purpose and whole wheat or the combination of both. Add a dash of salt and pepper to each mold and. Leave it to Jacques Pépin, he knows how to turn the ordinary into a delicate French dessert treat. 2 tablespoons heavy cream 1 round crouton, toasted Generously butter two small cocottes or ramekins, soufflé or Pyrex molds of about ¾ cup capacity. This Rustic Peach tart with almond crust uses very basic ingredients in addition to a little bit of almond meal. It can be made by hands or with the food processor. But there is no compromising when it comes to making a country apple galette. Galette Pastry Making the Pastry for a Galette is essentially the same as making pastry for a pie or a tart - it is only shaped differently. Apples are all we can find in the country farm stand.
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