![]() ![]() Remove galette from the oven and let cool completely (at least 2 hours) before slicing and eating, preferably with lots of ice cream. Place galette on a rimmed baking sheet (for easy cleanup should anything bubble over) and bake until the crust is deeply golden brown (about the color of a well-baked croissant), the apples are tender, and the juices are bubbling and thickened, 65 to 75 minutes. Sprinkle with sesame seeds, if using, the remaining 2 tablespoons of sugar and a little flaky salt. Whisk the egg with a teaspoon of water and use it to brush the exposed crust. (Feel free to trim any dough that feels truly excessive.) Drape the excess dough over the filling, covering the apples by about 1 1/2 to 2 inches. Transfer the apple mixture and any juices that have accumulated to the crust. Transfer dough to a lightly greased 9-inch springform pan, or a 9-inch deep-dish pie plate, letting it slump to meet the bottom of the pan and letting the overhang remain. On a lightly floured work surface, roll the dough into a circle about 18 inches in diameter. Toss the ingredients so every slice of apple is evenly coated. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.Īs dough rests, make the filling: Combine apples, honey, 1/2 cup sugar, the flour, the vinegar and the cinnamon in a large bowl. ![]() Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours. 4 Granny Smith apples, peeled, cored, and cut in thin slices. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. Resist the urge to add more water until you see that it’s absolutely necessary, and even then, use only an additional tablespoon or two. Like you’re running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Pop the bowl into the freezer for 5 or so minutes.Ĭombine vinegar and 1/3 cup water, and drizzle over the flour-butter mixture. Don't miss our favorite summer dinners, many of which also keep the oven off.Make the crust: Combine flour, sugar and kosher salt in a large bowl, and use your hands to mix well.Īdd the butter to the bowl, and use your palms and fingertips to smash the pieces into the flour until you’ve got large, flat butter pieces that are evenly distributed among the flour. Whether you're craving chocolate or looking for a light and fruit-forward option, we've got you covered. ![]() Thinly slice the apples and pears about 1/4-inch thick and toss with. Wrap the dough in plastic wrap and refrigerate while you prepare the fruit. If necessary, add the remainder of the water. Slowly process in 1/3 cup of ice water just until it comes together in a dough. The season's finest fruits (think: peaches, pineapples and all the strawberry desserts) taste incredible after getting a quick char on the grill, while you can use your microwave to quickly melt chocolate or make individual mug cakes and your stovetop to fry up Oreos. Pulse the flour, salt, sugar, and butter in a food processor until crumbly. That said, your grill, stovetop and microwave are great tools as well. Plus, you can keep a stash of fruit on hand (buy bags of frozen, or learn how to freeze strawberries or how to freeze bananas) for easy frosty desserts in a flash. ![]() Fortunately, there are tons of easy-to-make, no-bake summer desserts that are perfect for this time of year.įor many of these recipes, your freezer is your friend: Its cold temps come in clutch for setting up no-churn ice creams, ice pops and icebox cakes. But, that doesn't mean we're willing to ditch dessert any time the temps get too high. During summer's hottest days, we don't even want to *think* about turning on our ovens, let alone take on a baking project like making a layered cake or a big batch of cookies. ![]()
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