Galettes aux pommes von Food with Style, fertig angerichtet
Galette

Galettes aux pommes

Nježne, zlatno pečene i prekrasno sjajne - elegantne pogačice s jabukama koje osvajaju svojom jednostavnom profinjenošću. Savršene uz kavu ili kao otmjen desert.

Podijeli
Pečenje 25 minuta

Sastojci

  • Za tijesto
  • Za nadjev
  • Za premazivanje i ukrašavanje

Priprema

  1. 1
    Pomiješajte brašno, šećer i sol. Dodajte kockice hladnog maslaca i vršcima prstiju ili sjeckalicom za tijesto utrljajte dok smjesa ne postane mrvičasta. Dodajte jogurt i lagano mijesite samo dok se tijesto ne poveže. Zamotajte u prozirnu foliju i ostavite u hladnjaku najmanje 30 minuta.
  2. 2
    Jabuke ogulite, izvadite im košticu i narežite na tanke ploške. Poprskajte s malo limunova soka da ne potamne. Zagrijte pećnicu na 350°F (180°C).
  3. 3
    Tijesto razvaljajte na lagano pobrašnjenoj radnoj površini i izrežite 6 jednakih krugova (promjera oko 5 inches / 12 cm). Svaki krug stavite na lim obložen papirom za pečenje i na sredinu namažite otprilike 1 žličicu marmelade od marelica, ostavljajući rub od ¾-inch (2 cm).
  4. 4
    Ploške jabuka posložite u obliku lepeze (tri male lepeze koje se malo preklapaju) i lagano pospite smeđim šećerom.
  5. 5
    Rubove tijesta preklopite oko ½ inch (1 cm) prema unutra, preko jabuka. Rubove lagano premažite sokom od jabuka i limuna te pospite listićima badema.
  6. 6
    Pecite 25-30 minuta, dok galette ne porumene.
  7. 7
    Dok su još tople, vrh s jabukama premažite s malo marmelade od marelica da dobiju sjaj. Prije posluživanja rubove pospite šećerom u prahu. Profinjeno pecivo koje izgleda kao iz slastičarnice - i jednako je izvrsnog okusa.

Video

Galettes aux pommes Questions

The most common cause is overworking the dough after adding the yogurt - knead only until it just comes together, as the recipe says, so the butter stays in visible pieces. Those cold butter pockets are what create the flaky layers, so if the butter softens while you rub it in, chill the dough before rolling. Warm hands and a heavy pastry cutter both work against you here.

Yes - the jam is used twice, once in the filling and once as a glaze after baking, and any smooth, light-colored jam will do the same job. Peach, quince, or apple jelly all glaze well and keep the apples glossy without overpowering them. If your jam has chunks, warm it briefly and press it through a sieve so it brushes on evenly.

Very juicy apples release liquid as they bake, which is why the recipe calls for slightly tart varieties like Elstar or Boskop - they hold their shape better than soft, watery apples. Slice the apples thinly and drain off most of the lemon-juice marinade before arranging them, keeping just a little for brushing the edges. A thin smear of apricot jam under the fruit also helps seal the dough.

The dough is the ideal make-ahead component: wrap it and refrigerate it for a day or two, or cut out the 12 cm circles and stack them between parchment. Slice and toss the apples with lemon juice only shortly before assembling, since they soften and darken as they sit. Assemble, then bake fresh at 180°C so the pastry edges stay crisp.

Keep them loosely covered at room temperature for a day or two rather than in the fridge, which makes buttery pastry limp. To bring back the crispness, warm them for a few minutes in the oven at the same 180°C, then dust with powdered sugar just before serving. Add the powdered sugar only at the end, since it dissolves on the warm apricot glaze.

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