The cold, wet weather returned after an very short Indian summer. While I do enjoy basking in the warm sun once in a while, nothing is better than curling up with a movie and a cup of coffee, completely ignoring the fog outside. An even better cold day would be spent making fall goodies and pumpkin flavored everything. Try my favorite fall galette recipe below and spend a lazy day baking and catching up on your favorite television show.
Simple Apple Galette (adapted from Alice Water’s recipe)
1 cup all-purpose flour (I use a combination of whole wheat and white)
1 teaspoon granulated sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, softened and cut into chunks
3 tablespoons cold water (you may need more or less)
2 pounds (about 4 medium) Granny Smith or Golden Delicious apples- peeled and sliced
2 tablespoons unsalted butter, melted
6 tablespoons turbinado sugar
½ teaspoon each cinnamon and nutmeg (you can adjust to your liking)
½ tablespoon of lemon juice
OVERLAP… apples on dough in a spiral pattern until you reach the center (leaving about an inch of dough on the outside). Bring edges of dough onto apples and crimp with a fork.
BRUSH… melted butter over apples and onto the edge of dough. Sprinkle 2 tablespoons sugar over dough edge and 3 tablespoons over apples.
BAKE… on the center rack for about 45 minutes, until apples are soft and crust has become golden. Make sure to rotate the pan every 15 minutes during baking.
REMOVE… tart from oven and let cool for 15 minutes. Slice and enjoy with a mug of tea.
NOTE: You can also make a glaze for the top of the tart. Combine 3 tablespoons of honey, 3 tablespoons of water, a cinnamon stick and discarded apple peels. Simmer for about 25 minutes or until thick and drizzle over cooled tart.