5.07.2014

Apple and Berry Galettes


Spring has finally come to Boston; it came slowly and tentatively, but I think I can safely say it is actually here. Precipitation no longer carries the chance of being snow. It's windy and still chilly, but the wind has finally lost its bite. I've gotten used to it still being light outside after I finish my dinner, and I love waking up to sunlight streaming through my windows (well, on the three days of the week when it actually is sunny).

Of course though, Boston couldn't go into spring without a bit of mockery; it also happens to be final exam season. I'm taking a break from working on a Spanish paper right now to do this post (As you might guess, it's not going as fast as it should be...hence the posting two days late).

Anyways, I made these galettes on a spring day a week or two ago for a brunch with designers at the newspaper. There's nothing particularly remarkable about them--I mean, they're delicious, but they're not creative or innovative or particularly unique.



But that's okay, because that wasn't what I was looking for. I like that it's humble and simple, letting the few basic ingredients shine through, making it a perfect treat to enjoy on a sunny, slightly cold, very busy, cheerfully spring-like Sunday afternoon.

Enjoy!
Caroline


Click here for the printable recipe.

Apple and Berry Galettes
Yields: 4 Galettes
Adapted from The Candid Appetite


Ingredients:
For the Crust
2 ½ cups all-purpose flour
¼ cup granulated sugar
1 teaspoon salt
1 cup butter, cold and cubed
½ cup buttermilk, very cold
For the Fruit Filling
1 cup berries, such as strawberries, raspberries, or blueberries
4-5 medium apples, cored and thinly sliced
2 tablespoons all-purpose flour, divided
2 tablespoons granulated sugar, divided
2 teaspoon lemon juice, divided
½ teaspoon cinnamon
Assembly
1 egg
1 tablespoon buttermilk
¼ cup raw sugar, for sprinkling (granulated can be substituted)


Directions:
  1. Make the crust. Mix together the flour, sugar, and salt.
  2. Add the cubed butter, and either with your hands or in a food processor (NOT with your hands IN the food processor!), work the butter into the flour mixture until it resembles coarse crumbs.
  3. Mix in the buttermilk 1 or 2 tablespoons at a time, adding just enough so that the dough comes together. It should be very crumbly.
  4. Gather the dough together and cover with plastic wrap. Refrigerate for at least one hour, or overnight..
  5. Mix together the apples, 1 tablespoon of flour, 1 tablespoon of sugar, 1 teaspoon lemon juice, and the cinnamon. In another bowl, mix together the berries, 1 tablespoon of flour, 1 teaspoon lemon juice, and 1 tablespoon of sugar.
  6. Divide the dough into 4 equal pieces.
  7. Place one piece of the dough between two pieces of wax paper or plastic wrap. Roll the dough into about a 10-inch circle.
  8. Take off the top piece of wax paper, and lay the circle on a greased baking sheet. Peel off the other piece of paper.
  9. Arrange about ¼ of the apple slices on top of the dough. Add about ¼ cup of berries.
  10. Fold the dough around the fruit.
  11. Repeat for the other 3 pieces of dough.
  12. Refrigerate the galettes for at least 30 minutes before baking.
  13. Preheat the oven to 375 degrees Fahrenheit.
  14. Whisk together the egg and buttermilk, and brush the mixture over the crust of the galettes. Sprinkle with raw sugar.
  15. Bake at 375 for 15 minutes, then lower the heat to 350 and bake for another 15 - 20 minutes, until the crust is golden brown.
  16. Let cool and enjoy!

6 comments:

  1. So pretty! And what a great idea to make these for a brunch. Good luck on your finals!

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  2. These galettes look delicious. We were in Boston a few weeks ago for Spring Break - it's always a fun town to visit though I didn't envy all the busy students we saw. Good luck with your finals.

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    1. Thanks, Monica! I'll definitely need it, haha (:

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  3. I think these are VERY creative and look delish!! Spring finally arrived here, too....emphasis on FINALLY :)

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  4. Such lovely little galettes! I love this form, because it is so easy and freeform, and so forgiving. You can put just about any fruit in there, so how perfect to welcome in spring! Or, summer, for that matter. And by the way, perhaps I am behind on this, because I've been out of the loop for so long, but your new blog design is so perfect!

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