ContactMessage BoardsLinks  Home  
Featured Chefs
Gourmet Articles
Environmental Kitchen
Cookbook Reviews
Recipe File
Soups & Salads
Seafood & Shell Fish
Meat & Poultry
The Wine Guy
Career Center
Ask An Expert
Gravenstein Apple Baby Galletes
recipe filedessertgravenstein apple baby galletes
Apple Galletes
Serves Four

Gallette Dough
2 cups All Purpose Flour
1 tsp Sugar
¼ tsp Salt
¾ cup (1 ½ Sticks) Cold Unsalted Butter Diced
½ cup Cold Water

1 pound Gravenstein Apples - peeled, cored and cut into ¼ inch thick slices
4tsp Flour
4tbs Plus 4 tsp Sugar (plus more for sprinkling)
4 pinch Ground Cinnamon
2tbs Unsalted Butter, melted

Gravenstein Apple Baby Galletes

Recipe From Sonoma - A Food & Wine Lovers' Journey

Nestled within the lush landscape of Northern California’s wine country, Sonoma County has a unique and rich heritage of food and wine production that is recognized worldwide for its stellar quality and admirable craftsmanship. In SONOMA, editor/art director Jennifer Barry, acclaimed Bay Area photographer Robert Holmes, and writer Mimi Luebbermann take a scenic, culinary journey through Sonoma’s meandering back roads, visiting notable wineries, food producers, restaurants, and outstanding holiday destinations. Whether for your kitchen or coffee table this book is not to be missed - here is a sample recipe...

For the dough, combine the flour, sugar, and salt in a bowl. Stir to blend. Using a pastry cutter or your fingers cut or rub in the butter until the mixture looks like cornmeal. Gradually stir in the water just until the mixture holds together. On a lightly floured surface, form the dough into a ball, press onto a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, or up to an hour.

Divide the dough into 4 pieces. On a lightly floured surface, form each piece into a ball and roll into a 6-inch-diameter round about 1/8 inch thick. Place on a baking sheet lined with parchment paper and refrigerate while preparing the filling. It is very important to keep this dough chilled at all times.

For the filling, preheat the oven to 400 F. Divide the fruit into 4 portions, about ¾ cup per tart. Remove the gallette dough from the refrigerator and sprinkle with 1 teaspoon of flour and 1 teaspoon of sugar in the center of each round, spreading to cover the entire round. Place 1 portion of apples in the center of each round leaving a 1-inch-border. Sprinkle 1 tablespoon of sugar and a pinch of cinnamon over each portion of apple. Fold the pastry border over the apples, pleating as you go. Brush the pastry edge with the melted butter and sprinkle with a little more sugar. Bake for 20 to 25 minutes, or until the apples are tender and the pastry is browned. Transfer to a wire rack. Serve warm or at room temperature.

Recipe From
A Food and Wine Lovers’ Journey enlarge Jennifer Barry, Robert Holmes
List Price: $40.00
Price with : $28.00
You Save: $12.00 (30%)

Click Here To Buy Online

Copyright © 2008