Rustic apple galette
Pastry for one single pie crust
1 egg yolk
1 tsp milk
¼ cup dark brown sugar
¼ cup + 1 tsp granulated sugar, divided
2 tbsp all-purpose flour
1 tsp each: lemon zest and juice
½ tsp cinnamon
¼ tsp allspice
4 cups peeled, cored and sliced apples
1 tbsp unsalted butter
Preheat oven to 425°F (220°C). Roll chilled pastry into a 12- to 14-inch diameter round, about 1/8-inch thick. Loosely fold pastry over rolling pin and transfer to a rimmed baking sheet lined with parchment paper. Whisk egg yolk with milk and brush over pastry.
Mix brown sugar with ¼ cup granulated sugar in a large bowl with the flour, lemon zest and juice, spices and salt. Add apples and toss to coat. Place mixture in centre of pastry round, spreading out evenly, but leaving a one-and-a-half-inch border. Dot fruit with butter and lift pastry borders up and just slightly over apples in about five to six folds to create pie edges. Pinch seams, brush pastry with more egg wash and sprinkle with remaining 1 tsp sugar mixed with cinnamon.
Bake on centre rack of 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C) and bake 30 to 40 minutes more, or until apples are tender and pastry is light brown. Loosen tart from parchment paper with spatula and cool on a baking sheet about 45 minutes. Serve galette with spice ice cream and whisky sauce (recipes below).
Spice ice cream (not shown)
makes 2 cups
1 tub Häagen Dazs vanilla ice cream
1 tsp cinnamon
¼ tsp each: nutmeg and allspice
Soften the ice cream in a bowl at least 3 hours before serving and stir in combined spices until evenly mixed. Spoon ice cream back into container, cover with lid, and return to freezer. Serve spice ice cream with pies or on its own.
Whisky sauce (not shown)
makes 2/3 cup
¼ cup unsalted butter
½ cup dark brown sugar
¼ cup whipping cream
2 tbsp whisky
Melt butter in a saucepan over low heat. Add remaining ingredients, stirring until sugar dissolves. Increase heat to medium and simmer until thickened, about 3 minutes. Serve warm, drizzled over desserts.
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