Rustic Apple-dried Cherry Galette/creme Fraiche/caramel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | c | All purpose flour |
| 1/2 | t | Salt |
| 1/2 | c | Unsalted butter, 1 stick |
| cut into 1/2" pc chilled | ||
| 4 | T | Ice water, about |
| 1 | T | Unsalted butter |
| 1 1/2 | lb | Tart green apples, peeled |
| cored cut into 8 wedges | ||
| 4 | T | Sugar |
| 1/4 | c | Dried tart cherries, about |
| 2 ounces | ||
| 2 3/4 | t | Ground cinnamon |
| 1 | c | Creme fraiche or sour cream |
| 1 1/2 | c | Sugar |
| 1/2 | c | Water |
| 3 | T | Unsalted butter |
| 1 | c | Whipping cream |
INSTRUCTIONS
For Crust: Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls, if dough is dry. Gather dough into ball; flatten into disk. Wrap n plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.) For Filling: Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Saute until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely. Preheat oven to 350øF. Roll out dough on floured surface to 12 inch round. Using 9 inch diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge. Bake galette 15 minutes. Increase oven temperature to 375øF. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes. Serve warm with creme fraiche and Caramel Sauce. For Caramel Sauce: Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes. Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Cool to lukewarm before serving. (Can be made 2 days ahead. Cover; chill. Rewarm over low heat, stirring occasionally.) Printed in Bon Appetit April 1998 Tarla Fallgatter has been teaching cooking classes for more than 15 years. She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Tarla Fallgatter Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 251
Total Fat: 28.5g
Cholesterol: 86.5mg
Sodium: 161.7mg
Potassium: 77.9mg
Carbohydrates: 64.8g
Fiber: 1.2g
Sugar: 45.3g
Protein: 3.3g