February 3, 2014 § 51 Comments
After baking this blueberry crostata I experimented using other fruits hoping to get the same heavenly results. However, my efforts fell short when I tried to make an apple crostata; it turned out very dry and so did my enthusiasm. I gave up, until two weeks ago when I read this gorgeous post from The Rustic Plate and knew I had to try one more time to get it right.
I really love making this type of “pie” considering it is both rustic and quite frankly…couldn’t be easier to put together. The galette was nicely moistened by the apricot preserves and baked without butter. Keep it on the lighter side or serve with vanilla ice cream, lightly sweetened softly whipped cream or a dollop of creme fraiche, either alone or stirred into whipped cream.
Please visit Serena’s beautiful blog and see her wonderfully photographed steps in making this galette.
I n g r e d i e n t s
- 5 granny smith apples, peeled, cored and sliced
- 2 tablespoons sugar
- zest of a full lemon
- 1/4 cup apricot preserves
- a little milk for brushing the pastry dough
- a sprinkling of sugar on the edges of pastry dough
- basic pie crust recipe
M e t h o d
Preheat oven to 450°F. Place the apple slices in a bowl with the sugar and lemon zest. Mix well and set aside. Roll out your pie dough and place on parchment paper lined baking tray. Cover the center of the round with ¼ cup of apricot preserves, leaving a 1 – 1 ½ inch border plain. Starting from the outermost circle, begin to arrange the apple slices in a circular fashion, overlapping them slightly. Most likely you will create three overlapping circles of apple slices. Fold the crust over and around the edges to make a circle. Brush the crust with milk and give it a light sprinkling of sugar.
Lower the oven temperature to 425°F. Place the galette into the oven and bake for 20 minutes. Reduce the temperature to 375°F and continue baking until the crust is nice and golden, approximately 30 minutes.