Pink Apple Galette

by Rebekahcooked up on November 4, 2014

I wrote this morning’s blog post from my hotel room in Los Angeles. Annnd just a few hours later, I’m back in Portland and ready to eat this delicious apple tart.

Pink Apple Galette | PDXfoodlove

It’s the last of the produce we have from the Montavilla Farmers Market, which I volunteer on the board for. It makes me sad to that the regular market season is over, but I’m really treasuring this tart. Of all of the things I made with things from the market this year, it’s one of my favorites.

Pink Apple Galette | PDXfoodlove

I wish I could eat it but not have it be gone. Hm, isn’t there some kind of a phrase about that? 🙂

Here’s what you need:

For the crust:
1 3/4 cups AP flour
1/3 cup sugar
1/4 cup cornmeal
1/4 tsp. salt
1/2 cup cold butter, cut into cubes
1/3 cup milk minus 1 tsp.
1 tsp. white vinegar

For the filling:
4-5 medium apples – I used Ambrosia apples from Kiyokawa Orchards. There are several types with pink on the inside. You may want to peel them. I did not.
1/4 cup white sugar
3 tbsp. butter, cut into 1/4 inch cubes
Pinch of salt

Pink Apple Galette | PDXfoodlove

Combine all crust ingredients in the bowl of a food processor and pulse until the mixture comes together into a ball. Press to form a disk, wrap in plastic wrap and refrigerate for at least one hour.

Pink Apple Galette | PDXfoodlove

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using additional plastic wrap to cover both sides, roll the pastry out to an approximately 15-inch circle. Transfer to the baking sheet on top of the parchment.

Slice the apples at 1/8 inch thickness and toss with the sugar and pinch of salt. Arrange in spiral pattern, starting about 3 inches from the outside of the crust and ending in the middle. The circles should overlap each other by a little. Dot the apple filling with butter and fold and pinch the crust over the edge. Bake for one hour, or until the crust is golden brown.

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