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Friday, November 22, 2013

Friday Recipe: Apple-Walnut Galette

With Thanksgiving next week, I thought I'd post a scrumptious Thanksgiving desert. And if you don't do Thanksgiving, the dessert is still scrumptious! I've included the Food Network's recipe for the dough. I did not make the dough. I bought it. Who has time to make both the dough AND the pie?

For the Dough:
1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
Pinch of salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 large egg

For the Filling:
1 cup walnuts
1/4 cup plus 1 tablespoon granulated sugar
1 large egg
3 tablespoons unsalted butter, diced
1/4 teaspoon vanilla extract
Pinch of salt
3 Golden Delicious or other firm baking apples (about 1 1/4 pounds)
1/4 cup apricot preserves
Confectioners' sugar, for dusting (optional)

Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.

Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.

Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.

Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.

Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired. 

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