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Apple Galette - rustic tart

this may be rustic in looks but no one will complain while eating it.
Course Dessert

Ingredients
  

Dough

  • 1 1/2 cup all purpose flour
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 11 tablespoon unsalted cold butter diced or grated
  • 1 large egg yolk
  • 3 tablespoon milk

Fruit filling

  • 5-7 granny smith apples peeled, cored and sliced
  • 1/4 cup sugar
  • 2 tablespoon cinnamon

Instructions
 

  • In a stand mixer add the flour, sugar and salt. Using the paddle attachment combine the dry ingredients for a about 30 seconds. On low speed add the cold butter to the flour mixture until the flour is no longer white and it can hold together when you squeeze it together in your hand. Around 1-3 minutes. If there are any butter pieces larger than a pea squeeze them to break them up.
  • In a small bowl mix the egg yolk and milk and then add them to the flour mixture. On low speed mix until the dough just comes together, about 20 seconds. The dough will look crumbly and dry. Dump the dough onto a clean lightly floured surface. Working it with the heel of your hand, push and smear it away from you, gather it back up and repeat until the dough come together and is pliable.
  • Press it into a disc and wrap it in plastic wrap; let it rest in the fridge for 15-20 minutes. The dough can last up to 4 days in the fridge or a couple of months in the freezer. Place it in the fridge overnight to defrost. Let the dough sit on the counter for 15 minutes before the next step. Preheat the oven to 350’F
  • While the dough is resting prepare the fruit. Peel, core and slice the apples, add the sugar and cinnamon and some flour. Taste an apple and if it needs more sugar now is the time to add it. Roll the dough on a floured surface into a 13-14 inch circle. It does have to be a circle It doesn’t have to be perfect, remember it is called a rustic tart.
  • On a sheet pan covered with tin foil or a silpat mat. Place the round dough and add the apples to the center of the dough. If you want to make it pretty line up some of the apples that will be seen through the open part of the top. Fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Working your way around the dough pleating as you go.
  • Make an egg wash by beating a whole egg in a small bowl with a fork. Using a pastry brush, brush the pleated dough evenly with some of the egg wash. Sprinkle with whatever sugar you have on hand. I used sugar in the raw.
  • Make an egg wash by beating a whole egg in a small bowl with a fork. Using a pastry brush, brush the pleated dough evenly with some of the egg wash. Sprinkle with whatever sugar you have on hand. I used sugar in the raw
  • Bake until the pleats of the dough are golden brown, about an hour. Once done transfer to a rack to cool. When cool enough to handle, transfer to a cutting board or plate and slice. Serve it warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream.
Keyword apple galette, rustic tart