Recipe Apple galette with calvados sauce : Practical and Delicious

Recipe Apple galette with calvados sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Apple galette with calvados sauce. You are currently reading Recipe Apple galette with calvados sauce : Practical and Delicious. This recipe is the creation of the chef David Prior. Recipe Apple galette with calvados sauce requires 1h 50m, cook 45m and serve 6. Caution: allergy Contains gluten, milk, soy, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Inspired by a dish from Chez Panisse, this rustic apple tart never fails to impress.

Ingredients:

9 Ingredients

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  4 (about 650g) Granny Smith apples
  
  
  


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  20g unsalted butter, melted
  
  
  


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  3/4 cup (165g) caster sugar
  
  
  


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  2 cups (500ml) cloudy apple juice
  
  
  


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  1-2 tbsp Calvados (see note)
  
  
  


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  Cardamom ice cream (see note) or vanilla ice cream, to serve
  
  
  



• Pastry



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  125g plain flour
  
  
  


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  1 tsp caster sugar
  
  
  


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  80g chilled unsalted butter, chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  For pastry, combine ingredients with 1 teaspoon salt in a processor, then pulse until mixture resembles coarse crumbs. add 1-2 tablespoons iced water and pulse until dough comes together in a ball. flatten into a disc, then enclose in plastic wrap and chill for 1 hour.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, peel, core and quarter apples. Place peel and cores in a pan and set aside. thinly slice apple quarters (a mandoline is ideal), reserving end pieces. Roughly chop end pieces and a few slices to give 1/2 cup chopped apple. Set aside.
  
  
  


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  Step 3
  
  
  
  
  On a lightly floured board, roll pastry into a 30cm round, then place on a baking tray lined with baking paper. arrange apple slices in a circle, slightly overlapping, 4cm in from the pastry edge. Spread chopped apple inside the circle, then arrange remaining slices in concentric circles on top, working towards the centre and overlapping slightly so there aren't any gaps. fold pastry edge over to create a crust, pressing to seal. Chill for 15 minutes.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 200°C. brush the pastry edge of the galette with butter. Sprinkle apples with 1 1/2 tablespoons sugar, then sprinkle a further 1 1/2 tablespoons sugar over pastry edge. bake for 40-45 minutes until golden. transfer to a wire rack to cool.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, add juice and remaining 1/2 cup (110g) sugar to the pan with peels and cores. Cook over medium heat, stirring occasionally, for 20 minutes, then strain through a fine sieve, discarding solids. Return to pan and simmer for a further 10-15 minutes, stirring occasionally, until syrupy. Stir in Calvados and keep warm.
  
  
  


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  Step 6
  
  
  
  
  Cut galette into slices, pour over Calvados sauce and serve with ice cream.
  
  
  

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