You want to use cold water for the best results. Add 6 tablespoons water to the mixture.For a mixing bowl, do the same thing using a pastry cutter. If using a food processor, pulse the cold butter with the other ingredients until it’s in coarse crumbs.Add 2 cups all-purpose flour, ½ cup chilled butter, 1 tablespoon sugar, and 1 teaspoon salt to a food processor or mixing bowl.The creamy toppings will melt into the warm tart and pastry crust for the ultimate comforting dessert.Īlthough using a prepared pie crust is easy, you could also make your own pastry dough. You could even make your own Vanilla Ice Cream and top that off with some delicious Whipped Cream. To take your Rustic Apple Galette up a notch serve it with your favorite ice cream on top. You get a buttery crust and sweet apple filling with minimal effort. There’s no need for any fancy pastry skills. It has the warm flavors of an Apple Pie, but in an everyday dessert that you can make quickly. The fresh apples, ground cinnamon, and pastry crust all come together so easily. It’s right up there with other delicious Fall recipes like Pumpkin Pie and Apple Cider. In our house, Apple Baked Tart is a must-have treat around Thanksgiving. This simple Galette is sure to become a favorite Fall dessert. The fresh fruit is folded easily into the chilled pie dough and cooked on a baking sheet for a wonderfully simple Dessert Recipe. There’s no need for a pie pan, or for making a lattice crust. Think of Apple Galette as a simplified Apple Pie. Don’t use granny smith (too tart) or red delicious (too mushy).Rustic Apple Galette (Pie Tart) is even easier than pie! Fresh apples are baked with vanilla and cinnamon in a flaky pastry crust for a perfect dessert. Tip: Use firm and sweet apples for best results. The lemon juice will prevent the apples from browning. Thinly slice the apples and gently toss them with sugar, cinnamon, and lemon juice. I always have these ingredients at home, so I can make yummy puff pastry apple tarts whenever I want! They only need 20 minutes in the oven. Confectioner’s sugar: For dusting (optional).Honey: For drizzling on top after they come out of the oven.Granulated sugar and brown sugar: I use both for extra caramelization (granulated sugar) and deep molasses-y flavors (brown sugar).Lemon juice: Prevents apples from browning.Honeycrisp apples: They are perfect for this recipe – firm and sweet. ![]() Each box is 1.1 pounds (or 17.3 ounces) and they come with 2 sheets, perfect to cut into 6 rectangles total.
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