Apple Galette With Walnuts and Raisins and a Streusel Topping
Ready In: 1 hr 35 mins
Serves: 8
Ingredients
SWEET GALETTE DOUGH
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 8 ounces unsalted butter
- 1⁄4-1⁄3 cup ice water
FILLING
- 8 -10 medium granny smith apples, peeled,cored,sliced 1/2 inch thick
- 3 tablespoons lemon juice
- 1 cup sugar
- 1⁄2 cup all-purpose flour
- 1 tablespoon Grand Marnier or 1 tablespoon drambuie (or similar)
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup golden raisin
- 1 cup chopped walnuts
STREUSEL TOPPING
- 1⁄2 cup all-purpose flour
- 1⁄2 cup mixture of chopped pecans or 1⁄2 cup walnuts
- 1⁄4 cup brown sugar
- 1⁄4 cup sugar
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 6 tablespoons softened unsalted butter
DOUGH TOPPING
- 1⁄4 cup milk
- 1⁄8 cup turbinado sugar
Directions
- Preheat oven to 400 degrees.
- Prepare sweet galette dough.
- Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
- Add butter to mixture and blend until pea size chunks form.
- Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
- Do not overmix.
- Place dough on floured board and divide into 2 round disks.
- Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
- Prepare Apple filling.
- Fill a large bowl 2/3 full with ice water.
- Add 3 Tablespoons lemon juice to prevent browning of apples.
- Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
- In a smaller bowl mix together the remaining apple filling ingredients and set aside.
- Prepare Streusel.
- Mix all ingredients together to form small clumps.
- Set aside.
- FINAL ASSEMBLY.
- Roll each dough disk into 12 to 13 inch rounds.
- Dough should be about 1/4 inch thick.
- Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
- Some paper and dough will hang over ends of the tart pan.
- Drain liquid from sliced apples.
- Add remaining flling ingredients to apples and mix well to combine.
- Add one half of apple mixture to each tart pan.
- Pile mixture higher in the center.
- Sprinkle apple mixture with streusel topping.
- Heavier in the center, lighter towards the edges.
- Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
- The galette should be smaller than the tart pan.
- Brush exposed dough lightly with milk.
- Sprinkle turbinado sugar on dough.
- Place tart pans in oven and bake for 40 to 50 minutes.
- Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
- Bake until crust has a nice deep brown color.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off