Apple Galette

Name: Apple Galette
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces); 1/2 cup (2 1/2 ounces), Wondra flour; 1/2 teaspoon, salt; 1/2 teaspoon, sugar; 12 tablespoons, cold unsalted butter, cut into 5/8-inch cubes (1 1/2 sticks); 7-9 tablespoons, ice water; 1 1/2 pounds, apples (3-4 medium or 4-5 small), see note above; 2 tablespoons, unsalted butter, cut into 1/4-inch pieces; 1/4 cup, sugar; 2 tablespoons, apricot preserves; 1 tablespoon, water

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Appears in Cook's Illustrated September/October 2007, America's Test Kitchen TV

Desserts or Baked Goods

SERVES8 to 10

TIME2 hours

has video

WHY THIS RECIPE WORKS

Our galette recipe had to have the buttery flakiness of a croissant, with the strength to support a generous layer of apples. Choosing the right flour—a blend of all-purpose and instant—for the dough put us on the right track, since it gave...

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