boston.com Arts and Entertainment your connection to The Boston Globe

Apple galette

Serves 8

PASTRY

1 1/4 cups flour
Pinch of salt
8 tablespoons butter, cut into small pieces
2 tablespoons sugar
4-5 tablespoons ice water
1 teaspoon distilled white vinegar

1. Have on hand a 10-inch French fluted tart pan with a removable base.

2. In a food processor, combine the flour and salt. Pulse just to sift them. Add the butter and pulse again until the mixture resembles coarse crumbs. Add the sugar and pulse several times.

3. In a small bowl, combine 4 tablespoons of the water with the vinegar. Sprinkle the mixture on the flour. Pulse just until the dough forms large, moist clumps. It should not come together to form a ball. Add the remaining water, 1 teaspoon at a time, if necessary, to make moist clumps.

4. Turn the clumps out onto a lightly floured counter and knead them gently to form a dough. Flatten the dough into a disk. Wrap it in foil and refrigerate for 30 minutes.

5. On a floured board, roll the dough to a 13-inch round. Lift it onto the rolling pin and ease it into the pan. Alternatively, roll the dough to an 8-inch round. Set it in the center of the pan and with the heel of your hand, press the dough into the bottom and the sides. In either case, the dough should come up to the top edge of the pan. Press it firmly against the fluted sides. With a fork, prick the bottom of the pastry well. Refrigerate.

FILLING

5 baking apples (see above )
2 whole eggs plus 1 extra yolk
1/3 cup granulated sugar
3/4 cup heavy cream
Confectioners' sugar (for sprinkling)

1. Set the oven at 400 degrees. Peel the apples; quarter and core them. Cut the quarters into thirds. Arrange the apples in concentric circles in the pastry. Set the pan on a rimmed baking sheet and transfer to the oven. Bake the tart for 30 minutes or until the pastry at the edges is lightly browned.

2. In a bowl, combine the eggs, extra yolk, and granulated sugar. Whisk for 1 minute. Whisk in the cream. Pour the custard over the apples; the custard should come only to the top of the pastry. Return the tart to the oven. Continue baking for 15 to 20 minutes or until the custard is set. Remove from the oven and cool slightly on a wire rack.

3. Carefully set the tart on an 8-inch bowl. Let the sides of the pan fall off. Transfer the tart to a flat platter or board. Sprinkle with confectioners' sugar. Cut into wedges for serving. Julie Riven

More from Boston.com

SEARCH THE ARCHIVES