These individual galettes are spiced with the warm winter flavours of cinnamon and allspice. For a spectacular restaurant-style finish, serve each one surrounded by a drizzle of sauce on the plate and finish with a dollop of whipped cream.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2011
- 2 tart apples (such as Braeburn or Spy), peeled, cored and chopped
- 1/4 cup granulated sugar (approx)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 egg
- 1 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed
- 1/3 cup ice water (approx)
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 3 tablespoons whipping cream
- 1 pinch salt
- 3 tablespoons whisky (such as rye or bourbon)
- 1/4 teaspoon vanilla
MethodPastry: In bowl, whisk together flour, sugar and salt; using pastry blender or 2 knives, cut in butter until in coarse crumbs. Stir in water all at once just until mixture begins to come together, adding up to 2 tbsp more water if needed. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Divide pastry into sixths; form each into ball. On lightly floured surface, roll out each into 7-inch (18 cm) circle. Arrange on 2 parchment paper–lined baking sheets.
In bowl, toss together apples, sugar, cinnamon and allspice. Spoon about 1/2 cup onto centre of each pastry circle. Lift pastry edge up and over filling to form about 4-inch (10 cm) circle, letting pastry fall naturally into folds and leaving centre uncovered. Whisk egg with 1 tsp water; brush over pastry. Sprinkle galettes with about 1/2 tsp more sugar.
Bake in top and bottom thirds of 375?F (190?C) oven, switching pans halfway through, until pastry is golden and apples are tender, 25 to 30 minutes. Let cool slightly on pan on rack. (Make-ahead: Lightly cover and set aside on baking sheet for up to 24 hours; warm in 300?F/150?C oven for 10 minutes before serving.)
Whiskey Caramel: In small saucepan, melt butter over medium heat. Whisk in sugar, cream and salt; bring to boil.
Boil, whisking, until thickened, about 3 minutes. Remove from heat. Stir in whiskey and vanilla.
Place each galette on centre of plate; drizzle with caramel sauce.
Nutritional facts Per Serving: about
- Sodium 215 mg
- Protein 5 g
- Calories 517.0
- Total fat 27 g
- Potassium 166 mg
- Cholesterol 102 mg
- Saturated fat 17 g
- Total carbohydrate 62 g
- Iron 16.0
- Folate 36.0
- Calcium 4.0
- Vitamin A 24.0
- Vitamin C 2.0