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Apple galette ina garten full#

Transfer it to a parchment-lined baking sheet and add the fruit mixture to the middle of the crust. To assemble the crostata, you'll roll out your pastry until it's about a 12-inch circle. This recipe yields two crusts, so you empty the processor bowl onto a cutting board, slice the dough in half and wrap and refrigerate both halves. Pulse until the butter is in pea-sized pieces, then add ice water through the feed tube with the processor running. Then add very cold cubed butter and toss the butter in the flour mixture with your hands until the cubes are coated. You'll start by combining flour, sugar and salt in a food processor, pulsing the dry ingredients a few times. While you'll need more than a few ingredients to copy Ina's crostata-five ingredients for the pastry dough and eight for the filling-the recipe itself is pretty simple. Related: Ina Garten Serves Her Celeb Guests This Easy Berry Breakfast Cake That Fans Call "A Beautiful Slice of Breakfast Heaven" "The rhubarb is tart, the raspberries are sweet, and it all comes together in a buttery crisp crust. Allow to cool and serve warm or at room temperature.A post shared by Ina Garten are a great way to celebrate any season-peach in summer, apple in winter-but my favorite spring dessert is a Raspberry Rhubarb Crostata," Garten wrote on Instagram.

Loosen the galettes with a metal spatula so they don't stick to the paper. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. If the pastry puffs up in one area, cut a little slit with a knife to let the air out.

Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown.

Apple galette ina garten full#

Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Slice the apples crosswise in 1/4-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baler. Peel the apples and cut them in half through the stems.Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.

Unfold the sheets of puff pastry and cut each sheet into quarters.

Allow to cool and serve warm or at room temperature. Loosen the tart with a metal spatula so it doesn't stick to the paper. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.

(I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in 1/4-inch thick slices. Remove the stems and cores with a sharp knife and a melon baller.

Peel the apples and cut them in half through the stem.

Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges.

Roll the dough slightly larger than 10 by 14-inches.

Wrap in plastic and refrigerate for at least 1 hour. Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.