What’s Cooking in Gail’s Kitchen? Timeless Classics: Apricot-Glazed Apple Galette! It’s apple-picking time of year. Pay a visit to the nearest orchard for an afternoon of relaxation and sipping cider slushes. Local farmers encourage and invite visitors to catch a glimpse of the family farm in celebration of Harvest. Not only can you nibble on caramel-dipped apples and warm apple dumplings, but don’t be surprised if you find yourself taking a hayride to the corn maze or pumpkin patch. Me? I grab my French market bag and load up on Galas and Granny Smith apples!
APRICOT-GLAZED APPLE GALETTE
Ingredients for crust:
1/3 cup plus 1 tablespoon butter, cold
1 cup flour
1/2 teaspoon sea salt
2 tablespoons ice water
Ingredients for filling:
2 large gala apples, core removed, peeled, and sliced
Scant lemon juice
1/4 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup apricot jam
1-2 tablespoons apricot brandy
3 tablespoons butter
1 egg yolk
Instructions:
This recipe makes two individual galettes. Preheat oven to 425°. Using a food processor, pulse cold butter, flour, and salt to the size of small peas. Sprinkle in ice water one tablespoon at a time until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 an hour. Remove wrap and place dough on a lightly floured surface. Cut in half. Roll each half into an 8″ circle. Place on parchment paper-lined baking sheet. Beginning in the center, spiral apple slices like a fan. Be sure to leave a border. Fold edges of dough toward the center, creating a rustic crust. Press gently to seal. Repeat for second galette. Sprinkle apples with lemon juice. Cover apples with sugar, nutmeg, and cinnamon. Spread apricot jam over apples. Pour apricot brandy over all. Dot with butter. Whisk together egg yolk and water. Brush the egg wash along the edges of the dough. Bake 10 minutes. Reduce oven temperature to 350° but do not remove the galettes. Bake an additional 45 minutes until lightly browned. Transfer the galettes from the baking sheet by lifting with the parchment paper. Cool on wire rack to keep the bottoms from getting soggy. Serve warm with ice cream or whipped cream.
I love galettes and this looks so lovely and you’re right it IS a timeless classic!
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Apricot adds such an elegant compliment to the apples. 🍎🍃
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I like the size.. better than one big galette..
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It’s so much easier to manage as well. 🍃🍎
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It sounds wonderful. Happy New Year!
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Blessings to you in 2020. 🌟✨💫
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Thank you. Same to you.
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The glaze turns everything into a show stopper!
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Nailed it! (Applause) 👏👏👏
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Now, take your bow!
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OMG! I love apricots! My favorite fruit spread on muffins or in yogurt and on ice-cream! Never-mind any New Year resolution to cut down on the treats I’m a gonna! TOO YUMMY!
Still appreciate all you do Gail! After all I’m ultimately responsible for what goes into my mouth and tummy!
Happy Yummy Year!
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I always have a jar of apricot jam on hand. 💕
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Ha Ha me too! I like Polaner a lot. 💕
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My fav is Bonne Maman. Thank goodness I’m seeing more of it in the US. 🍃🍓
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I meant, I’m Gonna eat what my eyes and tummy like; so I’m a GONER!
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No you’re not. This portion size, when shared, is just enough to enjoy without feeling full. 🍃🍎
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🍃🍎 OK then, you made it even more inviting to me if that was possible, lol! But, I do have some self-control. 🙂
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That crust! That filling! That mine?
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It can be, if you play your cards right! 😜
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Sold!
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I love how you remind us not to forget the classics.
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I think my son is catching on. lol 😜
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Looks Delish! X
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I’d be lying if I said it wasn’t. lol 🤣🍃🍎
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Oh my this is beautiful.
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Thank you, Lacey. Galettes are so rustic and forgiving. 🍃🍎
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