Apple Galette
From America's Test Kitchens http://www.americastestkitchenfeed.com/recipes/apple-galette/
Makes one 14 by 10-inch tart
Serves 10 to 12
The most common brands of instant flour are Wondra and Pillsbury Shake & Blend; they are sold in canisters in the baking aisle. The galette can be made without instant flour, using 2 cups all-purpose flour and 2 tablespoons cornstarch; however, you might have to increase the amount of ice water. Make sure to cut the apples as thin as possible or they will be hard to shingle.
TART DOUGH
- 1½ cups (7½ ounces) all-purpose flour
- ½ cup (2½ ounces) instant flour (see note above)
- ½ teaspoon salt
- ½ teaspoon sugar
- 12 tablespoons (1½ sticks) unsalted butter, cut into ¼-inch pieces and chilled
- 7–9 tablespoons ice water
APPLE TOPPING
- 1½ pounds (3 to 4) Granny Smith apples, peeled, cored, and sliced ⅛ inch thick
- 2 tablespoons unsalted butter, cut into ¼-inch pieces
- ¼ cup (1¾ ounces) sugar
- 3 tablespoons apple jelly
1. FOR THE TART DOUGH: Process the flours, salt, and sugar together in a food processor until combined. Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses. Continue to pulse, adding the water through the feed tube 1 tablespoon at a time until the dough begins to form small curds that hold together when pinched with your fingers (the dough will be crumbly), about 10 pulses.
2. Following the photos, turn the dough crumbs onto a lightly floured counter and gather into a rectangular-shaped pile. Starting at the farthest end, use the heel of your hand to smear a small amount of dough against the counter. Continue to smear the dough until all the crumbs have been worked. Gather the smeared crumbs together in another rectangular-shaped pile and repeat the process. Press the dough into a 4-inch square, wrap it tightly in plastic wrap, and refrigerate for 1 hour.
3. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cut a piece of parchment to measure exactly 16 by 12 inches. Roll the dough out over the parchment, dusting with flour as needed, until it just overhangs the parchment. Trim the edges of the dough even with the parchment. Roll the outer 1 inch of the dough up to create a ½-inch-thick border. Slide the parchment paper with the dough onto a large rimmed baking sheet.
4. FOR THE TOPPING: Starting in one corner of the tart, shingle the apple slices into the crust in tidy, diagonal rows, overlapping them by a third. Dot with the butter and sprinkle evenly with the sugar. Bake the tart until the bottom is deep golden brown and the apples have caramelized, 45 to 60 minutes, rotating the baking sheet halfway through baking.
5. Melt the jelly in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Brush the glaze over the apples and let the tart cool slightly on the baking sheet for 10 minutes. Slide the tart onto a large platter or cutting board and slice the tart in half lengthwise, then crosswise into square pieces. Serve warm or at room temperature.
To make ahead: The tart dough, wrapped tightly in plastic wrap, can be refrigerated for up to 2 days or frozen for up to 1 month. Let the refrigerated or frozen dough sit on the counter until malleable, but still slightly chilled, before rolling out. Once baked, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to 4 hours before serving.