Country Apple Galette – Banh Tao Nuong kieu Jacque Pepin

Vietnamese food

Thanks for all continue stopping by and learning with me.  I am so busy fixing up my little house with Ricky, my boyfriend, and blessed with a new hardwood floor and a new bathroom which almost finished.  I have to share this recipe with you because Apple Crostata was served at the White house a few day ago at the final State Dinner of Obama.   Apple Crostata is an Italian  baked tart very similar to Apple Galette of France.  This rustic look is enough to encourage you to bake right.

This recipe is from Jacque Pepin but I am adding a  little more sugar in and on the crust.   It is very easy to put together.  Galette means a flat round or freeform crusty cake can be filled with fruit or savoury.  The pie will be fluffed up a little bit when baking.

  • 1½ cups all-purpose flour
  • 1/2 to 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) plus 2 Tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup ice cold water
  • Filling:
  • 4 Golden delicious or any bake apples
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon honey or another Tablespoon sugar
  • 1 Tablespoon unsalted butter, cut into small pieces
  • 1 teaspoon sugar for the border.

 

    1. In a food processor, add flour, sugar, salt and butter.  Pulse about 5 seconds. Sprinkling cold water over the flour mixture.  Then pulse about 10 second until the dough just resembles coarse crumbs.  Transfer the dough into a plastic bag, form the dough into a round flat disk from outside the bag.  Chill in the fridge while you prepare the filling or overnight.
    2. Peel, halve and cored the apples and slice them crosswise 1/8 to 1/4 inch thick. Set aside large center slices and coarsely chop the rest (about 1/2 apple slices).
    3. Preheat oven to 400 oF with a rack at center position.  Roll out the dough on a slightly floured surface into 13-14 inch round.  Transfer the dough into a rimmed baking sheet.  Gently stir apple with sugar and cinnamon.  Then spoon apple into center of the dough, spreading to within 1 inch of the edge.  Drizzling honey or sugar over apple and dot with butter. Fold the edge up and over apple to create 1 inch border.  Pleating the dough as necessary.  Brush the border slightly with water and sprinkle 1 teaspoon sugar.
    4. Bake until the crush is golden brown and apple is tender. about 50 minutes to 1 hour. Transfer the baking sheet on a cooling rack and allow to cool.   Serve warm or room temperature with or without ice cream/whipped cream.

 

 

  • *If you really like soft apple: mix apple slices with sugar and cinnamon first then microwave 3 minutes, stir occasionally.  Drain the liquid out  and let apple cool down slightly before spreading on the dough.
  • *It can be baked at 450 oF in 30-40 minutes.

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