Apple Walnut Ginger Galette Recipes

Steps:

• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
• Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.
• Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
• Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired.

Steps:

• To make the pastry, cut the butter into small pieces and freeze for 5 minutes. Put the butter, flour and salt in a food processor. Process for 10 seconds, add 2 tablespoons of water in humid weather or 3 tablespoons in dry weather. Process for another 10 seconds or until the mixture looks like cornmeal.
• Dump the mixture onto a counter and bind a small amount at a time with the heel of your hand, using a sliding motion to incorporate the butter and flour smoothly. Gather the dough into a ball and flatten it. Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter.
• Flour a work surface and rolling pin. Roll the dough to a 13-inch circle, keeping counter and rolling pin floured to prevent sticking. Refrigerate on a parchment-lined baking sheet until ready to use.
• Preheat the oven to 450 degrees. To make the filling, heat the jam with 2 teaspoons of water in a small saucepan. Brush half of the warm jam over the dough. Arrange slightly overlapping apple slices on top, leaving a 1-inch border. Fold the border over the apples. Brush the apples and pastry edge with remaining jam. Sprinkle the apples with the sugar, then with shavings of butter.
• Place on the bottom rack of the oven and lower the temperature to 400 degrees. Bake until the bottom of the crust (peek by gently lifting the tart with a long, narrow spatula) is golden, about 30 minutes. Serve warm with a bowl of sweetened sour cream.

Steps:

• 1. Heat oven to 400°. In a bowl, toss apples with walnuts, ginger, 2 tbsp sugar, flour and cinnamon. Roll piecrust into a 12-inch circle, about 1/8-inch thick. Coat a baking sheet with cooking spray; place piecrust on sheet. (It's OK if the piecrust hangs over the sides.) Arrange apple slices in one layer to form a circle about 3 inches from edge of piecrust; fill in circle with more slices. Scrape any remaining walnuts and ginger from bowl onto apples. Gently fold edges of piecrust over outer edge of apple filling to form a thick crust. Spray outer rim of crust with cooking spray; sprinkle crust with remaining 2 tsp sugar. Bake until crust is golden brown and apples are soft, 35 minutes. Cut into 8 slices and serve

Steps:

• Line 2 sheet pans with parchment. In a large bowl combine the lemon juice and apples and toss together.
• 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. Do not add the apples until the pan and the butter are hot enough or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. 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.
• Remove the pastry from the freezer and place it on the other parchment-lined baking sheet. Leave to thaw while the apples cool, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
• 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. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
• Meanwhile preheat the oven to 350 degrees. Remove the galette from the freezer. 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. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.