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Days are shorter. Mornings are colder. Leaves are changing color and scattered on the ground. It’s fall, y’all. In case you haven’t noticed.
Apples are all around me. They’re great to keep the doctor away, or to douse in rum and layer on an apple galette. Why not start the day with yoga and a booze soaked dessert? Wonder what my doctor would say to that?
Anyway, I’ve been into cooking dishes that let me play with my food, (see meatballs), so I baked up an easy galette to serve for dessert after E’s poached halibut with pecan, pancetta and celery hash the other night. This Jacques Pepin recipe served as a great guide, and then I tweaked it by soaking my apples in vanilla-flavored rum before I stacked the apples on the dough. I’m not sure it’s how the French do, but it’s certainly how we do.
This easy to make dessert is also great for breakfast, served warm, with coffee, which we had the next day.
Crust:
1 1/2 cup flour (I used whole wheat, but all-purpose white works, too)
1/1/2 teaspoons sugar
1/4 teaspoon (a pinch) kosher salt
1 stick and two tablespoons (10 tablespoons) cold unsalted butter, cut into small piecesFilling:
4 apples (I used Gala apples)
2 tablespoons sugar
1/2 teaspoons cinnamon
1 oz rum
1 tablespoon honey
1 tablespoon unsalted butter, chopped into small pieces
In a food processor, combine flour, sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and blend until the pastry just begins to come together, about 10 seconds. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled.
Preheat the oven to 400°. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside in a bowl. Chop half the slices into small pieces. Then, pour in the shot of rum and toss the apples in the rum so the fruit is coated well. In a another small bowl, combine the sugar and cinnamon.
Lightly flour a work surface, then roll out the pastry to a 12-by-14-inch rectangle. Transfer to a large rimmed baking sheet. Scoop on the chopped apples over the pastry, then layer chopped apples over the pastry in neat rows to within 1 inch of the edge. Drizzle honey over the chopped apples. Sprinkle the cinnamon sugar evenly over the apples and scatter pieces of butter over top. Fold the pastry edge up and over the apples to create a 1-inch border.
Bake for 1 hour, until crust is brown and apples are tender. Transfer the pan to a rack and let cool. Serve warm or at room temperature. A scoop of vanilla ice cream is a great addition, too.
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