Cinnamon Apple Galette With Rum Sugared Strawberries

Estelle  Chait
by Estelle Chait
6 slices
55 min

Galettes have been in the spotlight for quite some time now- they are "trending"! Still, even with all the sweet and savory open faced pies out there I didn't get to try my hand until now. Honestly, what was I waiting for?! This tart starts with a super easy pie dough(my trick if you're short on time? freeze the dough for ten minutes instead of chilling it in the fridge for a half hour!). While the dough is chilling, you'll get the filling ready- couldn't be easier; apples, cinnamon, sugar. Then comes the fun part! Assembling, which when it comes to galettes means imperfect edges and a rustic look. You're going to be hooked!

Cinnamon Apple Galette With Rum Sugared Strawberries
Recipe details
  • 6  slices
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Pie Crust
  • 1 1/2 cup sifted white flour
  • 100 grams cold butter, cubed
  • 1/4 tsp salt
  • 1 tsp White sugar
  • 1 M egg
  • 1-2 Tbs ice water
Apple Cinnamon Filling
  • 3 M apples, skin on
  • 3 Tbs sugar
  • 2 tsp cinnamon
  • 1 small egg
  • 1 tsp Water
  • 50 gram cold butter, cubed
Rum Sugared Strawberries
  • 1/2 cup strawberries- fresh or frozen
  • 2 tsp rum
  • 2 tsp sugar
Galette Crust
To the bowl of a food processor fitted with the “S” blade, add the flour, cubed butter, salt, and sugar. Process until the mixture looks like coarse crumbs. Add the egg and one Tablespoon of ice water(just the water! not the ice!), and pulse 12-15 times. There should still be visible flakes of butter in the mixture. Unplug the processor and press a bit of the dough between your thumb and pointer finger. If the mixture holds together, and doesn’t fall apart in crumbs, it is ready! (if not, although you shouldn’t have the problem, just add 1/2 Tbs of ice water and blend again).
Empty the dough out onto a clean work surface and gently gather it into a ball. Do not knead the dough. You want to touch it as little as possible- an over-worked dough is NOT a flaky dough! Wrap the ball of dough in plastic wrap, or a sandwich bag, and place it in the fridge for 30 minutes, or if your’e in a rush, the freezer for 10-15 minutes to chill. Meanwhile, prepare the filling.
Apple Cinnamon Filling
Prep the apples: slice each apple into three chunks, around the core. Slice each third into thin slices, really as thin as possible. I leave the skin on- it has a lot of nutrients and looks beautiful! TIP: try to keep the shape of the apple as you cut them, and leave them in said shape until you are ready to place on the pie. Combine the cinnamon and sugar in a small bowl and set aside.
Whisk egg with water and set aside. Preheat oven to 350F/ 175C.
Rum Sugared Strawberries
Add the strawberries to a bowl, sprinkle over the sugar and pour in the rum. Mix to combine, cover, and set aside. The rum and sugar will draw out juices from the berries and make a delicious sauce.
Make it!
Lightly flour your work surface. Roll out the dough to the size of a small pizza- it shouldn’t be thick, it shouldn’t be paper-thin either(if you can see it’s going to rip when you pick it up that is too thin!)- use your better judgement. Transfer to a baking sheet fitted with a parchment paper.
Lay the apples in the centre of the dough disc, leaving about 2 inches around the edges to fold over. If you were able to keep the general shape of the apple thirds, all you have to do is press down on the apple slices and they’ll fan out into a pretty shape. Arrange them in the centre of the galette. Sprinkle over the cinnamon sugar mixture, leaving a bit for the crust. Fold over the edges of the crust towards the centre of the pie, overlapping as needed. Brush with egg, and sprinkle with cinnamon sugar. Sprinkle over the cold pieces of butter-50 grams. Just dot the apples with butter. You got this.
Bake for about 35 minutes at 350. Crust should be golden, apples soft. Remove from the oven, drizzle over the sugared strawberries, slice, and EAT!
Estelle  Chait
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