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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

Recipe by Oxmoor House January 2006

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Oxmoor House

Recipe Summary

prep:
21 mins
cook:
25 mins
total:
46 mins
Yield:
8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

233 calories; fat 7g; saturated fat 3g; protein 1.7g; carbohydrates 40.8g; cholesterol 5mg; iron 0.1mg; sodium 216mg; calories from fat 27%; fiber 0.8g; calcium 5mg.
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