Apple-Maple Galette

Yield:

Makes 8 servings (serving size: 1 wedge)

Recipe Time

Prep: 30 Minutes
Cook: 40 Minutes
Total: 0 Minutes
Cool: 20 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 294
Fat 11 g
Satfat 4.9 g
Monofat 2.7 g
Polyfat 2.6 g
Protein 4 g
Carbohydrate 45 g
Fiber 2 g
Cholesterol 19 mg
Iron 2 mg
Sodium 83 mg
Calcium 23 mg

Ingredients

Crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold butter, diced
2 tablespoons vegetable oil
1 teaspoon apple cider
3 tablespoons water
Filling:
3 medium apples, peeled,cored, halved, and sliced crosswise into 1/4-inch thick slices (about 2 1/2 cups)
2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1/4 cup maple syrup, divided
3 tablespoons all-purpose flour
1 tablespoon unsalted butter, diced
1 large egg white
1 tablespoon water
1 tablespoon coarse sanding sugar

Preparation

1. To make crust: Combine first 5 ingredients (through oil) in a food processor and pulse until mixture resembles coarse meal. Combine the cider and water in a small bowl and drizzle on the dough, while processing, until dough is moist and begins to stick together. Cover in plastic wrap; chill 30 minutes.

2. Preheat oven to 400°.

3. To make filling: Toss apples with lemon juice, brown sugar, 3 tablespoons maple syrup, and flour.

4. Unwrap dough and place on 16-inch square of parchment paper. Roll into a 15-inch circle. Place dough and parchment on rimmed baking sheet; arrange apples in center, leaving a 2-inch border. Fold edges in; press gently to seal. Dot apples with butter.

5. Whisk egg white and water together in a small bowl. Brush edge of dough with egg wash and sprinkle with coarse sugar. Loosely cover with foil; bake additional 25 minutes. Uncover; bake 15-20 minutes or until tender and golden.

6. Let stand 20 minutes. Brush apples with remaining 1 tablespoon maple syrup. Cut into 8 wedges; serve.

Note:

October 2011