What is an apple galette?
A buttery pie-style crust is used to
make an apple galette, which is then topped with a generous amount of sweetened
fresh apples and baked until the fruit is soft, and the pastry is gorgeously
golden brown and incredibly flaky.
What distinguishes an apple galette
from an apple pie or an apple tart?
Pies are homey. A fancy tart. A
galette strikes a balance between the two whiles being simpler than either. A
galette is distinguished by the fact that it is a free-form pastry that is
baked without the support of a pie pan or tart ring.
It is a traditional French apple
tart that is usually a hit with the crowd. It is made with a handmade sweet
shortbread crust pastry, a simple apple sauce filling, and thinly sliced fresh
apples.
When making pies and tarts, the
crusts are crucial. While we frequently only consider them to be a shell for a
filling, we also need to consider how their flavour and texture will complement
the filling. I have been making shortbread crust for lemon cheesecake
tarts and key lime pies for years with a 9-inch tart pan.
Rich and sweet with a crisp cookie-like
structure, this shortbread crust is a delicious pastry. It takes only 15
minutes to chill in the freezer and is quick and simple to prepare. This pastry
can be prepared ahead of time and kept in the fridge for many days. Making both
large and tiny tarts, especially ones with fruit or cream filling, is great for
this shortbread crust.
I am planning to prepare my favorite
shortbread-crusted apple tarts in bite-sized portions today. And I have added
two extra ingredients to my classic shortbread crust, which are orange sweet potatoes
and instant oats.
DO I NEED TO BAKE THE SHORTBREAD
CRUSE IN ADVANCE?
This shortbread crust is frequently
prebaked. Before baking, it is standard procedure to line and fills the unbaked
pastry crust with pie weights or rice to prevent the pastry from puffing up and
shrinking. However, if you freeze the unbaked pastry crust for 15 minutes, you
can skip this step. This solidifies the crust, preventing these issues.
WHAT IS THE DURATION OF THE SHORTBREAD
CRUST?
The shortbread dough can be stored
in the refrigerator for up to three days. Before rolling out the crust for the
tart, let it come to room temperature. For up to three months, if it stores in
a freezer bag. Before filling, the baked pastry crust can be wrapped and kept
in storage for a few days.
INGREDIENTS
(Shortbread tarts)
100 g butter at room temperature
100g mashed orange sweet
potatoes
40g instant oats
45 g icing sugar
1 tsp vanilla extract
200g plain flour
25g cornstarch or rice
flour
METHODS
1) In a food processor, placed the
instant oat and process to finely crushed crumbs.
2) Smooth out the butter in the bowl
of your electric stand mixer or hand mixer. On medium speed, add the sugar and
mix until smooth. Beat in the vanilla extract.
3) If needed, scrape the bowl's
bottom and sides. Just combine the flour, cornstarch, mashed sweet potatoes,
and oat crumbs after adding them. Add a
little more flour if the dough is too soft. Refrigerate until firm if the
shortbread dough is too soft to form into balls.
4) Form a ball out of the dough by
taking about 1 tablespoon and rolling it between your palms. Put in the middle
of every tart pan. Press the dough onto the bottom and up the sides using your
fingertips. When you press the dough along the edges, the edges of the pan
should be slightly higher than the tart pan. It will shrink after baking.
5) Once the tart pan is filled with
the dough, cover it, and put the unbaked shells inside the freezer for about 15
minutes to allow the shortbread to set. This will lessen the shortbread's
tendency to puff during baking.
6) Preheat the oven to 180 degrees
Celsius and bake the tart shells for about 20 minutes, or until the edges are
golden brown. If the shortbread has puffed up halfway through the baking,
lightly prick the center of each shortbread with a fork.
7) Once they are fully baked, remove
them from the oven and place them on a wire rack to cool.
NOTE:
1) Dip the fingers and the palm in some
flour before kneading to prevent the dough from getting sticky.
2) This recipe can make about 12
tart shells – a 2.5” tart pan.
INGREDIENTS
FOR FRANGIPANE (ALMOND CREAM)
60g blanched almonds flour
1 tbsp plain flour
1/8 tsp salt
50g sugar
55g butter, at room
temperature
1 egg
½ tsp vanilla extract
METHODS
Mixed well the softened butter,
sugar, vanilla extract, and egg in a bowl. Then add all types of flour into the
butter mixture until you have a smooth paste. You can process all the
ingredients in a food processor as well. Covered and refrigerated for up to
three days.
INGREDIENTS
FOR APPLE FILLING
3 medium-size
firm texture apple
1 tbsp sugar
1/8 tsp ground cinnamon (optional)
METHOD
Cut the apples into thin slices.
Place in a bowl and toss with the sugar and ground cinnamon.
ASSEMBLED
1) Spoon a dollop of frangipane into
each tart shell using two small spoons. (The almond cream can also be put in a
piping bag with a tiny plain tip.)
2) Overlap the apple slices as you
place them on top of the frangipane.
3) With the oven preheated to 180
degrees Celsius, bake the tart for 15 to 20 minutes, or until the sides are
golden brown and the apples are lightly caramelized and tender.
4) Remove it out of the oven
and set it on the table. The apple tarts' tops can optionally be dusted with
icing sugar.
These bite-sized shortbread apple tarts
are irresistible. They are made with a sweet potato buttery shortbread that is wonderfully tender-crisp. Guests and family members can nibble on them
while waiting for the main courses.
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