![]() ![]() Gently fold the border of the pastry over the fruit, pleating it to make an edge.īake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Pour into a bowl and rub it with your fingers until it starts to hold together. Add the butter and pulse until the mixture is crumbly. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.Ĭombine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Transfer it to the baking sheet.Ĭut the peaches and plums in wedges and place them in a bowl with the blueberries. Roll the pastry into an 11-inch circle on a lightly floured surface. Line a baking sheet with parchment paper. If you only need 1 disk of dough The other disk of dough can be frozen. Wrap the disks in plastic and refrigerate for at least 1 hour. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. With the motor running, add the ice water all at once through the feed tube. Pulse 12 to 15 times, or until the butter is the size of peas. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Serve the galette lukewarm, cut into wedges.Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.With the back of a spoon, carefully spread the preserve mixture on the galette, lightly coating the crust edge as well, if you like. In a small bowl, mix the apricot preserves with the Calvados or Cognac (or, if you prefer not to use spirits, add 1 tablespoon of water instead). Slide the galette onto a cutting board.Sprinkle the apples with the sugar, dot them with the 3 tablespoons of butter, and bake the galette in the preheated 400-degree oven for 65 to 75 minutes, until it is very brown and crusty. Carefully lift the border or dough, and fold it over the apples at the edge. Cover the dough (except for the border) completely with a single layer of apple slices, arranging smaller slices in the center so they imitate the heart of a flower.Then, beginning about 1 1/2 inches from the dough edge and working inward, arrange the apple slices on top of the chopped apple, staggering and overlapping the slices so they resemble the petals of a flower. Sprinkle the chopped apple over the dough. Set aside the large center slices of about the same size, and chop the end slices coarsely. Peel and cut the apples in half lengthwise, core them, and, placing each apple half flat side down on a cutting board, cut it into 1/4-inch slices.Using a rolling pin, transfer it to a cookie sheet of approximately the same size as the dough rectangle. On a lightly floured surface, roll the pate brisée until the dough measures approximately 14 by 16 inches and is 1/16 to 1/8 inch thick.Remove the dough from the food processor, and gather it into a ball. The little pieces of butter should still be visible in the dough. Add the cold water, and process for about 5 seconds more, just until the dough starts gathering together. To mix by food processor, put the flour, butter, and salt in the bowl of a food processor.(If using it immediately, the butter will be soft, so you may need a little extra flour in the rolling process to absorb it.) Refrigerate the dough, wrapped well, for 1 or 2 hours, or use it right away. Gather the dough into a ball the pieces of butter should still be visible. Add the cold water, and mix it in quickly with your hands, stopping as soon as the dough coheres. To mix by hand, put the flour, butter, and salt in a large bowl, and mix them together very lightly with your fingertips, so that small pieces of butter remain visible throughout the dough. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |