Apple Galette with a Hard Cider Glaze
Learn how to make this Apple Galette with a Hard Cider Glaze recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
4
Cook In:
60 minutes
Prep In:
90 minutes
Method:
Bake
Introduction
Apple Galette with a Hard Cider Glaze
By: Sous Chef Myka
Just about nothing is more comforting than a recipe that features warm apples and sugar. This Apple Galette with a Hard Cider Glaze is buttery, sweet, flavored with ginger and lemon, and brushed with a hard cider reduction.
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3 tbsp ice water
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1 & ¼ cups all purpose flour
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½ tsp salt
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2 tbsp sugar
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1 & ½ tsp sugar
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10 tbsp butter
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½ tsp ground ginger
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2 tsp lemon zest
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1 tbsp lemon juice
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1 tbsp honey
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2 apples, different types preferably
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12 oz cider
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1 stalk celery
Apple Galette with a Hard Cider Glaze
Hi Chefs, Myka here 👋
Apple pie fans, this one’s for you. This Apple Galette with a Hard Cider Glaze starts with a tasty (and simple) homemade dough, and you end up with a sweet, warm dessert topped with buttery apples. First, you’ll prepare a small bowl of ice water, and set to the side. Then, add flour, salt, and sugar to your food processor, pulsing to combine. Cut butter, and add that to your food processor, pulsing until the mixture is a coarse meal.
After that, add ice water, one tablespoon at a time, until the mixture just barely begins to clump together. Your goal is to keep the water to a minimum. After forming your dough into a disk, stick it in the fridge for at least an hour. While that chills, mix together sugar and ground ginger, and set aside. In a large bowl, mix lemon zest, lemon juice, honey and half of the sugar ginger mixture.
Now it’s time to core and cut your apples, and thinly slice them. Coat them in the mixture from your large bowl, and ensure they’re fully covered. Then, preheat your oven, grab your dough, and roll it out. After crimping the edges, lay your apples decoratively on the pastry, and brush with melted butter. Sprinkle the rest of your sugar and ginger, and bake your galette for about an hour.
You’re not quite done yet! While your galette bakes, add hard cider and a stalk of celery to a saucepan, bringing to a boil. Simmer the cider until it has reduced by ¾ . Remove the celery, and when your galette is done, brush the reduced cider onto the apples.
Enjoy warm, and happy cooking!
Step by Step Instructions
Step 1
Prepare a small bowl with ice water and set aside.
Step 2
In a food processor, combine 1 ¼ cups of all purpose flour, ½ teaspoon of salt and 1 ½ teaspoons of sugar. Pulse to combine.
Step 3
Cut 9 tablespoons of butter into ¼” pats and place into the food processor. Pulse approximately 15 times. You want the mixture to resemble a coarse meal and to see some butter pieces the size of a pea.
Step 4
One tablespoon at a time, slowly add 3-4 tablespoons of the ice water while pulsing. Only add enough cold water until the mixture just barely begins to clump together.
Note: If you pinch some of the crumbly dough and it holds together, it is ready. Try to keep the water to a minimum, as too much water will make your crust tough.
Step 5
Place the mixture onto a very clean, smooth surface and form into a disk, working only enough to just bring the dough together. Wrap the disk in plastic wrap and refrigerate for at least 1 hour.
Step 6
While the dough is chilling, in a small bowl combine 2 tablespoons of sugar and ½ teaspoon of ground ginger. Mix together and set aside.
Step 7
In a large bowl, add 2 teaspoons of lemon zest, 1 tablespoon of lemon juice, 1 tablespoon of honey and half of the sugar ginger mixture.
Step 8
Core and cut 2 apples in half. Then slice the apples into ⅛” slices and add them to the large bowl. Mix the apple slices thoroughly until they are fully coated to prevent them from browning.
Step 9
Preheat the oven to 375℉.
Step 10
Remove the dough from the refrigerator and let rest at room temperature for a few minutes.
Step 11
On a lightly floured work surface, roll out the dough into a 9 inch diameter and a ⅛ inch thickness. Then transfer to a baking sheet.
Step 12
Crimp the edges of the dough all the way around.
Step 13
Decoratively arrange the apple slices on the pastry in concentric circles.
Step 14
Melt 1 tablespoon of butter and then brush onto the apple slices. Sprinkle the remaining half of the sugar ginger mixture evenly over the apples.
Step 15
Place the galette into the oven and bake until the crust is golden brown and the apples are tender, approximately 45-60 minutes.
Step 16
While the galette is baking, in a medium saucepan, add 12 ounces of hard cider and 1 stalk of celery. Bring to a boil over medium-high heat.
Step 17
When the cider begins boiling, turn the heat to medium. Continue simmering until the cider has reduced by ¾, then remove from the heat and discard the celery.
Step 18
When the galette has finished baking, remove from the oven and transfer the pan to a rack to cool slightly. Brush the reduced cider onto the apples and serve warm.
