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Apple Galette Recipe

Name: Tinker Street Restaurants Apple Galette Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 cups all-purpose flour; 0.5 cups unsalted butter; 2 tbs granulated sugar; 0.5 tsp salt; 4 tbs ice water; 4 cups apples (peeled, cored, and sliced); 0.25 cups brown sugar; 1 tsp cinnamon; 1 tbs lemon juice; 1 units egg (beaten, for egg wash); 2 cups heavy cream; 1 cup whole milk; 0.75 cups brown sugar; 2 tsp vanilla extract; 4 units egg yolks; 1 cup granulated sugar; 0.5 cups butter; 0.5 cups heavy cream

Inspired by Tinker Street Restaurant

Time2h

Serves8

Brown Sugar Ice Cream, Caramel Drizzle

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Ingredients

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For the Apple Galette

1 1/2 cups 00 bread flour

1/2 cups Unsalted butter

2 tbs granulated sugar

1/2 tsp Celtic sea salt

4 tbs ice water

4 cups apples (peeled, cored, and sliced)

1/4 cups Brown sugar

1 tsp Cinnamon

1 tbs ReaLemon lemon juice

1 units egg (beaten, for egg wash)

For the Brown Sugar Ice Cream

2 cups Heavy cream

1 cup whole milk

3/4 cups Brown sugar

2 tsp Watkins vanilla extract

4 units egg yolks

For the Caramel Drizzle

1 cup granulated sugar

1/2 cups Butter

1/2 cups Heavy cream

Method

For the Apple Galette

Prepare the Dough

In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Filling

In another bowl, toss the sliced apples with brown sugar, cinnamon, and lemon juice. Let sit for about 10 minutes to draw out juices.

Assemble the Galette

Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Arrange the apple mixture in the center, leaving a 2-inch border. Fold the edges over the apples, pleating as you go. Brush the edges with beaten egg.

Bake the Galette

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the apples are tender. Allow to cool slightly before serving.

For the Brown Sugar Ice Cream

Make the Ice Cream Base

In a saucepan over medium heat, combine the heavy cream, whole milk, and brown sugar. Stir until the sugar dissolves. Remove from heat.

Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly add about 1 cup of the warm cream mixture to the yolks, whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining cream mixture.

Cook the Mixture

Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F). Remove from heat and stir in the vanilla extract. Cool to room temperature, then refrigerate until chilled.

Churn the Ice Cream

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.

For the Caramel Drizzle

Make the Caramel

In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Carefully add the butter and stir until melted. Gradually add the heavy cream, stirring until smooth. Allow to cool slightly before using.