Captain’s Apple Galette
Ken and Ellen Barnes owned the Schooner Stephen Taber for 25 years before passing it on to their son and current captain, Noah Barnes. Ken and Ellen compiled all their favorite schooner recipes into their cookbook A Taste of the Taber. This apple galette was one of Captain Ken’s favorites! Galettes are great because they’re a bit easier to make than an apple pie, but taste just as delicious.
Ingredients:
- 1 ½ cups flour
- 1 pinch salt
- 1 tsp sugar
- 1 stick COLD unsalted butter
- 1/3 cup water
- 5 apples
- 3 heaping Tbsp of apricot preserves
- Cinnamon and nutmeg
- Brandy to taste (or could substitute water)
Preheat oven to 450 degrees
Peel all the apples. Cut one into small pieces and slice the others into crescent shapes.
Combine flour, salt and sugar in bowl. Slice the butter into the mixture. With your fingers, pinch the flour and butter together but leave a good amount of butter in lumps. Stir in enough water to form dough into a ball – not too moist, just barely moist enough to form the ball.
Wrap the ball in plastic and refrigerate for 1 hour. After the hour, roll dough out quickly into 12-inch circle on a lightly floured board and transfer to baking sheet.
Cover about 3 inches of the center with the chopped apple. Form a ring 2 inches from edge and build layers of the crescent-shaped apples. Top with a pinwheel of slices.
Fold dough edge over to form a crust lip and sprinkle with sugar, cinnamon and nutmeg to taste. Pat with several slices of butter.
Bake at 450 degrees for one hour.
Place apricot preserves in small bowl and thin with enough brandy (or water) to make it easy to spread over the top. Remove galette from the oven and immediately spread the apricot mixture over the fruit and cut into six pieces.
Serve warm or cool.
Category: Food and Recipes
