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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
Filling
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
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Gravenstein Apple Baby Galletes
Recipe From Sonoma - A Food & Wine Lovers' Journey
Sonoma...
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...
Method
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
Sonoma
A Food and Wine Lovers’ Journey enlarge Jennifer Barry, Robert
Holmes
List Price: $40.00
Price with Amazon.com : $28.00
You Save: $12.00 (30%)
Click
Here To Buy Online
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