For a fitting end to a hearty autumn meal, serve this free-form French tart. Golden-colored turbinado sugar is coarse raw sugar. It makes the pastry glisten and adds crunch and a slight molasses flavor to the dessert. You can substitute 2 teaspoons granulated sugar
Oxmoor House JANUARY 2006
Preheat oven to 425°.
Line a large baking sheet with parchment paper; coat paper with cooking spray. Roll dough into a 13-inch circle on prepared parchment.
Combine apples and next 6 ingredients in a large bowl; toss well. Place apple mixture in center of dough, leaving a 3- inch border (apples will be piled high on dough). Fold edges of dough toward center, pressing gently to seal (dough will only partially cover apple mixture). Combine water and egg white; brush over edges of dough, and sprinkle galette with turbinado sugar.
Bake at 425° for 25 minutes or until golden brown (filling may leak slightly during cooking). Drizzle with caramel topping, and serve warm.
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