apple galette

 

the goods:

 

pie crust:

1 and 1/4 cups flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

5 tablespoons very cold water

 

3 Granny Smith apples, peeled, cored, and sliced

2 tablespoons flour

juice of 1/2 a lemon

1/4 cup granulated sugar

1/4 cup firmly packed brown sugar

1/8 teaspoon salt

6 tablespoons unsalted butter

sanding sugar

Make the crust: In a medium bowl, stir together the flour, sugar, and salt. Cut in the butter using two knives or a pastry cutter. Add water and mix with a fork until dough pulls together. Shape into a disc, and wrap in plastic wrap. Store in refrigerator until ready to use.

Preheat oven to 375 degrees.

In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar, and salt.

Roll out pie crust into a large circle and place on a rimmed baking sheet lined with parchment paper. Place the apple mixture on the crust. Fold over the edge of the crust so that it covers 2 to 3 inches of the apple mixture. Dot the top of the galette with chunks of butter and sprinkle with sanding sugar. 

Bake for 30 to 40 minutes, until the filling is golden and bubbly. 

Allow to cool slightly, then slice into wedges with a pizza cutter. 

plum galette

the goods:

2 and 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 tablespoons plus 1 teaspoon sugar
1 teaspoon salt
1/2 cup ice water
1/4 cup almonds toasted
5 to 6 plums, halved, pitted, and 1/4 inch thick (keep slices together)
1 to 2 tablespoons heavy cream



In a food processor, combine 2 and 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal.



Sprinkle with 1/4 cup ice water. Pulse until dough holds together (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix.



Remove dough from processor and shape into a disc; wrap in plastic and refrigerate 1 hour.



Meanwhile, wipe out food processor and add almonds, 3 tablespoons sugar and 2 tablespoons flour; pulse until ground to a coarse meal.



Preheat oven to 350 degrees. On a floured work surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet.



Sprinkle almond mixture over dough. With a spatula, transfer plums to dough; pressing lightly to fan out, leaving a 2-inch border.



Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar.



Bake until crust is golden and underside is cooked through, about 70 minutes.