Apple-Walnut Galette

This recipe comes from the NY Times. The recommended pastry recipe is a yeasted recipe that requires kneading, rising, punching, rising, rolling, resting, rolling and keeping track of time - not at all something I’m inclined to do during a busy apple season. If you have a favorite tart pastry recipe, use it here. If not and you have some time on your hands, a link to the original is provided. This galette works well with Gravensteins - it’s not too sweet but the caramelized apples add a richer flavor than usually found in pies and tarts.

Ingredients:

  • 1 dessert galette pastry (1/2 recipe)

  • juice of 1/2 a lemon

  • 2 pounds slightly tart apples, like Gravenstein or Duchess,
    cored and cut in wedges (about 1/2 inch thick at the thickest point)

  • 2 TBS unsalted butter

  • ¼ cup plus 1 TBS dark brown sugar or turbinado sugar

  • 1 tsp vanilla extract

  • ¼ cup lightly toasted walnuts, chopped

  • ¾ tsp cinnamon

  • ¼ tsp grated nutmeg

  • ¼ cup almond flour

  • 1 egg beaten with 1 tsp milk, for egg wash

Directions:
1.   Line 2 sheet pans with parchment paper. In a large bowl combine the lemon juice and apples, and toss together.
2.   Heat a large, heavy frying pan over high heat, and add the butter. Wait until it becomes light brown, and carefully add the apples and 1/4 cup of the sugar. (Unless you have a pan large enough to feed a logging camp, it works better to do this in two batches.) Do not add the apples until the pan and the butter are hot enough or they won’t sear properly and retain their juice. (WARNIING - Once you add the apples, turn the heat down to medium or watch carefully because the lovely caramelized apples can quickly become burnt apples.) When the apples are brown on one side, add the vanilla, 1/2 teaspoon of the cinnamon and the nutmeg, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the walnuts, then scrape out onto one of the lined sheet pans, and allow to cool completely.
3. Preheat the oven to 350 degrees.
4. Remove the pastry from the fridge and roll it out. Lay it on the second parchment-lined baking sheet.
5.  Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter.
6.  Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling.
7. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.