Caramelized Apple Galette Recipe

  1. On a lightly floured work surface, roll out an eighth of quick puff pastry dough recipe to about 1/8 inch thickness.
  2. Using a sharp parking knife, cut dough into a circle about 7 1/2 inches in diameter.
  3. Transfer to a parchment lined baking sheet, and place in refrigerator to refrigerateabout 15 min.
  4. Heat oven to 425F.
  5. Place the chilled pastry dough in a heavy cast iron skillet which measure 6 1/2 inches in diameter at the bottom.
  6. Peel, core and slice the apple in half lengthwise.
  7. Using a mandoline or possibly very sharp knife, slice apple halves, widthwise into twenty five 1/8 inch slices.
  8. Arrange the slices in a neat fanned pattern, overlapping he apples, keeping them 1/2 inch in from the edge of the pastry dough, fill in the center with smaller or possibly broken apple slices as you create the fanned out circle.
  9. Sprinkle two Tbsp.
  10. sugar over the apples, and dot with 1 Tbsp.
  11. butter, cut into very small pcs.
  12. Place skillet in the oven, and bake till the pstry has puffed up along the edges of te pan and is golden, about30 min.
  13. Remove the skillet from the oven.
  14. Using a spatula remove the tart from the skillet, and transfer to a plate, set aside.
  15. Add in the remaining Tbsp.
  16. butter to the skillet, and place over medium heat.
  17. Add in the remaining 2 Tbsp.
  18. sugar, and cook till the sugar dissolves and forms a light caramel, about 5 min.
  19. Measure Calvados into a glass then pour into the caramel, cook out the alcohol, about 2 to 3 min.
  20. Return the tart to the skillet, apple side down and cook 4 to 5 min, till the caramel bubbles up over the tart, and starts to look a litle thick.
  21. Remove the skillet from the heat, and carefully invert the tart onto a plate large sufficient to catch the warm caramel as it drips out of the skillet.
  22. Quick Puff Pastry Makes 2 lbs1 3/4 c. all purpose flour 2 c. cake flour 1 tsp.
  23. salt 2 c.
  24. (4 sticks) unsalted butter, very cool, cut into small pcs 1 c. to 1 1/4 c. ice water 2 Tbsp.
  25. fresh lemon juice
  26. Sift together the all purpose flour, cake flour and salt into a large chilled bowl.
  27. Cut in the pcs of butter, using a pastry knife till the butter is in very small lumps, about 1/2 inch in diameter.
  28. Combine the ice water and lemon juice, and stir into the flour mix, a little at a time pressing the dough together with your hands till it comes together.
  29. Turn the dough out onto a well floured work surface and roll it into a 1/2 inch thick rough rectangle, approximately 12 by 18 inches.
  30. The dough will be very crumbly.
  31. Fold bottom of the rectangle toward the center, then the top of the rectangle toward the center, overlapping the bottom third, like a letter, and give the dough a quarter turn to the right.
  32. Roll the dough into a large rectangle, 1/2 inch thick and fold into thirds again.
  33. This completes the first double turn.
  34. Remove any excess flour with a wide dry brush.
  35. Repeat rolling, folding, and turning process two more times to execute another double turn, refrigerating the dough for a few min if the butter becomes too hot.
  36. Wrap the dough in plastic, and put in refrigerator to refrigeratefor 1 hour.
  37. Remove chilled dough from the refrigerator.
  38. Repeat rolling, folding, and turning process again to execture one more double turn.
  39. There will be six turns in all.
  40. The dough needs to be rolled out to 1/2 inch thick rectangle each time.With each turn, the dough will become smoother and easier to handle.
  41. Store the dough, wrapped well in plastic in the refrigerator for up to 2 days or possibly in the freezer for 3 months.
  42. NOTES : This tart bakes best in a cast iron skillet

pastry, northern spy, sugar, butter, calvados

Taken from cookeatshare.com/recipes/caramelized-apple-galette-99928 (may not work)

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