November 9, 2012

Mini Apple Galette

I always use Martha Stewart's Pate Brisee Recipe for any recipe using pie dough. It's delicious and uses only butter. Although I hear using shortening makes a flakier crust, I'm happy with butter.

Pate Brisee

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
  • 1/4 to 1/2 cup ice water
  1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
  2. With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  3. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

For the fiilling I mixed sliced and skinned apples, lemon juice, brown sugar, salt cinnamon, butter and flour together. I also buttered these Brioche pans, pressed the dough in and added the filling. Egg washed then baked them for about 30mins on 350 Degrees F.

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