Apple Galette

An Apple Galette with the first apples from my Gordon Apple Tree.

This recipe has hardly any sugar The only sugar is sprinkled on the tart before baking. If you like it sweeter add 1/4 cup of sugar to the dough mixture.

Food Processor Method

1 1/3 (6.5 oz, 184 g) cup all purpose flour (freeze the flour and butter for 30 min)
8 Tbs (4 oz, 113 g) unsalted butter cut into pieces     
pinch of salt
3 oz pkg (85g) cream cheese cut into pieces
1 1/2 Tbs  (21g) ice water
1 1/2 Tsp (14g) cider vinegar

Place flour and salt into bowl of processor, add the cream cheese and pulse for about 20 seconds.
Add the frozen butter cubes and pulse until the butter is the size of peas. Add the water and vinegar.
Pulse until the dough comes together. Form a disc and transfer it to a jumbo Ziploc bag (14x16 inch). These are great for rolling out pastry. No sticking. Refrigerate about 45 minutes or up to two days.

Roll the dough 1/8 inch thick (thickness of a knife)  and to a 16-inch (40 cm) circle. Sometimes, if the dough has gotten too soft I put the rolled out dough back into the refrigerator to firm up. This makes it easier to peel off  the bag. I cut the sides of the bag apart and gently transfer the dough to a steel pizza pan, an inverted baking sheet or my tart pan with removable bottom.

Preheat oven to 400F (204C)
Filling:
4 tart, firm-textured apples (21 oz , 604 g sliced) peeled, cored and sliced 1/8 inch thick.
2 Tsp freshly squeezed lemon juice
2 Tbs unsalted butter, cut into small pieces
1/4 cup (50g) of  sugar
1/2 cup (28g) apricot preserves
1 Tbs of Calvados or brandy of choice

Sprinkle the apple slices with the lemon juice to keep them from  browning
Arrange apple slices, overlapping in concentric circles starting from about 1- 1 1/2 inches from the outer edge of the dough. Fold the overhanging border of dough over the outer edge of the apples. Sprinkle the apples and the dough rim with the sugar. Dot the apples with the butter and bake for 40 minutes. If the apples get very dark cover them loosely with a piece of aluminum wrap. Cool the tart until warm, then glaze. The glaze is not essential but the tart will have a pretty, shiny finish.
 Glaze: heat the apricot preserves in a saucepan  over medium-low heat until boiling and strain it. Stir in the liqueur and brush onto apples.

GORDON APPLE
This apple has been better than any other that I have planted. I had one for 30 years before it died and this one is 6 years old.  It's squeezed in between a Lime and an Orange tree so it probably doesn't get enough sun. Nevertheless it has been  producing for 5 years. Medium to large, round. Red over green skin. Firm, crisp, fine texture, juicy, sweet-tart. Good aroma. For fresh use, baking and cooking. Very heavy production in mild winter areas. Ripens mid August to mid-October.