RUSTIC APPLE GALETTE HOW TO

You can use any type of fruit you want, so during the summer try using peaches, cherries, or raspberries. I just used two apples, after all, we are not making a pie that is piled high with fruit. There are so many reasons I love making and eating galettes. It's worth having leftover dough just to have these tarts.

RUSTIC APPLE GALETTE HOW TO

For other tips on pie dough make sure to check out How to Make A Flaky Pie Crust.Īnd for those times you have left-over pie dough you can make my favorite treat, Jelly Roll Pie Tarts.You don't want the butter or shortening to be melty, you want to see pieces of the fat in the dough.On really hot days you can even chill the flour to get it cold.If you are using shortening, put that in a measuring cup and put that in the freezer too.Cut the butter into small cubes and put them in the freezer.Get everything cold, the colder the better.Important - at this time you need to transfer the dough to a baking sheet.

To make rolling dough easy I love using a muslin pastry cloth and a french rolling pin. Next cut the dough into a 12' round circle. My dough recipe is for a double-crust pie so I always have plenty of dough for rolling. Make your pastry dough and roll the dough into a large circle. That means you get a warm slice of pastry-fruity goodness quicker. With the simplicity of this galette, you can quickly make this rustic tart, and unlike a pie that needs to sit for a while, you can slice your galette almost immediately. You simply roll pastry dough into a circle, add your filling, then fold the edges in and bake. For those of you that don't like all the rolling and fitting pie dough into a pie pan, you should try making a galette. I am a true pie lover, but making galettes is really so much easier to make than a pie.Ī true galette is a French pastry that is flat and made with bread dough or pastry dough.

Rustic apple galette