FLAKY AP­PLE GALETTE WITH OAT STREUSEL

Canadian Living Comfort Food - - Home-style Desserts -

Hands-on time: 20 min­utes To­tal time: 2¾ hours Makes: 12 serv­ings

This free-form pas­try tastes just as de­li­cious as ap­ple pie, but with no up­per crust or flut­ing to worry about. The crispy oat­meal streusel helps in­su­late the fill­ing while bak­ing, keep­ing the ap­ples juicy. Serve at room tem­per­a­ture or warm with a scoop of vanilla ice cream.

Pas­try:

2½ cups all-pur­pose flour

2 tbsp gran­u­lated sugar

¼ tsp salt

¾ cup cold but­ter, cubed

¾ cup ice wa­ter (ap­prox)

Fill­ing:

6 cups chopped cored peeled Em­pire

or Gala ap­ples (about 5)

¾ cup gran­u­lated sugar

2 tbsp corn­starch

1 tsp cin­na­mon

pinch each nut­meg and salt

Oat Streusel:

½ cup all-pur­pose flour

½ cup gran­u­lated sugar

¼ cup cold but­ter, cubed

¼ cup quick-cook­ing (not in­stant)

rolled oats

Egg Wash:

1 egg yolk

Pas­try: In bowl, whisk to­gether flour, sugar and salt. Us­ing pas­try blender or 2 knives, cut in but­ter un­til mix­ture re­sem­bles coarse crumbs with a few larger pieces. Driz­zle with ice wa­ter; toss with fork to form ragged dough, adding up to 2 tbsp more ice wa­ter if nec­es­sary. Shape into disc; wrap in plas­tic wrap. Re­frig­er­ate un­til chilled, about 1 hour. (Make-ahead: Re­frig­er­ate for up to 3 days or freeze for up to 1 month.)

On lightly floured large sheet of parch­ment pa­per, roll out dough into 17-inch cir­cle. Us­ing parch­ment pa­per, trans­fer dough to large rimmed bak­ing sheet.

Fill­ing: In large bowl, toss to­gether ap­ples, sugar, corn­starch, cin­na­mon, nut­meg and salt un­til well coated.

Spoon over dough in even layer, leav­ing 3-inch bor­der. Trim any ex­cess pas­try. Fold over pas­try edge to make about 12-inch round. Trim off ex­cess parch­ment pa­per.

Oat Streusel: In bowl, whisk flour with sugar. Us­ing fingers, rub in but­ter un­til mix­ture re­sem­bles coarse crumbs; stir in oats. Sprin­kle over fill­ing.

Egg Wash: Whisk egg yolk with 2 tsp wa­ter; brush over pas­try.

To fin­ish: Bake on bot­tom rack of 425°F oven for 20 min­utes. Re­duce heat to 350°F; bake un­til pas­try is golden brown, ap­ples are ten­der and juice is thick­ened and bub­bling, about 1 hour. Let cool com­pletely on pan.

PER SERV­ING: about 386 cal, 5 g pro, 17 g to­tal fat (10 g sat. fat), 56 g carb (2 g di­etary fi­bre, 29 g sugar), 57 mg chol, 158 mg sodium, 101 mg potas­sium. % RD I: 2% cal­cium, 13% iron, 14% vit A, 3% vit C, 22% fo­late.

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