Ina Garten Apple Galettes Recipe

The BEST LowCarb Apple Galette Recipe Elana's Pantry

WebSep 11, 2023 · Roll into a rectangle, approximately 11 x 9 inches, ⅛-inch thick. Remove top piece of parchment. In a medium bowl, toss apples …

1. Divide Paleo Pie Crust dough in half
2. Place half of dough on a piece of parchment paper
3. Form dough into a rectangular log
4. Cover with another piece of parchment

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Rustic Apple Galette • The View from Great Island

WebSep 18, 2020 · For the galette. Preheat oven to 375F and line a large baking sheet with a piece of parchment paper. Toss the sliced apples …

Rating: 5/5(11)
1. (This recipe also makes 2 pie crusts, which is perfect because pie dough freezes beautifully. Just pop one in the freezer and you're halfway to your next galette or other fall pie.)To make the pie crusts, add the flour, butter, sugar and salt to the bowl of a food processor. Pulse several times until the butter is broken up and no large pieces remain.
2. Preheat oven to 375F and line a large baking sheet with a piece of parchment paper.

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Barefoot Contessa Apple Crostata Recipes

Web4 tablespoons cold unsalted butter (1/2 stick), diced. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a …

1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry.
2. Preheat the oven to 450 degrees.
3. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
4. For the filling, peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border.

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