The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes
Free-Form Apple Tart (Apple Galette)
Page 288
| Course Type: Pies and Tarts
View photos (3)Recipe Reviews
Peckish Sister from Central, FL
I had a very similar experience to QS. I tried a new kind of apple, SweeTango. Very good for eating and cooking, both sweet and tart at the same time. The fragrance of the cooking apples was amazing. When I was ready to stop cooking the apples I had some juice in the bottom of the pan that I reduced to a syrup after taking the apples out. We also tried to eat it up warm. The galette was quite hard and not that flavorful.
Queezle_Sister from Salt Lake City, UT
The apples were perfect - just needs a better crust.
In this recipe, apple slices are sauteed in a bit of butter, and then sugar, cinnamon, and nutmeg is added. The smell in the kitchen was heavenly.
I used a dessert galette pastry in the freezer. Based on my prior experience with soggy crust, I added a layer of almond meal (not called for in this recipe), and encouraged everyone to finish it in one go (the four of us laugh at the suggested 8 servings!).
We ate it warm, and the crust didn't get soggy, but it was hard and not particularly good. I'm hoping though, that this approach (yeasted crust with little fat) will be tweaked so it turns out great.
If these apples had been used in a crisp instead of the galette dough, it would easily have been a 5.
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