When we think of French patisserie bakes, we usually imagine those sophisticated looking entremets which show off a pastry chef’s finesse. Pastry chef would often cut and trim the edges of tart shells to achieve perfection in shape and structure. However, in recent years, I started to appreciate freedom and the beauty of it in baking.
The rustic free-form galette tart truly speaks of FREEDOM. Freedom in mixing any colours of apple fruit that I love, as long as they bring harmony to the eyes. Freedom in defining the shape of a tart. Freedom to create and express myself is the greatest joy and happiness of baking, isn’t it? Moulds are good to help us to achieve even and regular shape, but there is also limitation. We don’t have to always conform to a pre-determined shape or mould, including physical things as well as things unseen, such as our thoughts. It is the irregularity that makes each apple cinnamon galette unique and charming.
Let’s get baking!
(A) Tart dough
- Plain flour 200g
- Almond powder 30g
- Salt a pinch
- Butter (cold) 120g
- Icing sugar 60g
- Egg 30g
- Apple 3 no.
- Sugar 60g
- Lemon juice 1 Tbsp
- Plain flour 1 Tbsp
- Cinnamon powder 1 tsp
- Store bought apple jam 2 – 3 Tbsp
- Egg wash
- Granulated sugar for sprinkling
- Butter cubes, as needed
- Apricot jam or neutral glaze
- To make tart dough: Sieve and mix plain flour, almond powder and salt together. Add in cold butter cubes. Rub or cut the butter cubes into the dry ingredients until fine crumbs form.
- Add sifted icing sugar and mix well.
- Add egg and mix until the mixture is almost coming together to form a dough.
- Transfer the mixture to a clean surface on your work bench. Press mixture together to form a dough but do not knead them.
- Use the heel of your palm, press the dough forward and smear it (fraisage method) to ensure all ingredients are well mixed. Repeat this step once again.
- Press and combine into a dough. Wrap it with cling film and chill dough for at least 30 minutes to an hour.
- After sufficient chilling, roll out the tart dough in between two sheets of baking parchment paper, so that it forms a round disc with a diameter of 30cm and it is 3 to 4mm thick. Put the dough back into the refrigerator to chill and rest for later use.
- To make apple filling: Prepare some dilute salt water solution. Thinly slice 3 apples. Soak the sliced apples in salt water to prevent browning while you continue slicing. After that, drain the apples.
- Add sugar, lemon juice, plain flour and cinnamon powder to the sliced apples. Gently fold to ensure even coating.
- To assemble and bake: Prepare a baking tray. Preheat oven at 190 degree Celsius.
- Take the rolled tart dough out from refrigerator, and peel off the top layer of baking paper, but do not peel off the baking paper at the bottom. Then, transfer the tart dough together with baking paper over to the prepared baking tray.
- Apply some apple jam in the middle of the tart dough. Next, arrange apple slices on top of dough, leaving a 4cm border around the edge. Fold the edge nearest to you towards the center. Rotate baking tray slightly and repeat, until all edges are folded towards the apple filling. (Watch the video above for detailed steps)
- Brush egg wash over tart crust and sprinkle with granulated sugar. Put some butter cubes on top of fruit for more flavour.
- Bake at 190 degree Celsius until crust is golden and fruit is tender, which is about 45 to 50 minutes.
- Transfer to cooling rack and brush the fruits with a thin layer of apricot jam or neutral glaze immediately.
- Let cool completely before slicing.
#Apple #Cinnamon #Galette #Karlin #Patisserie