Friday, September 02, 2016
Apple Galette with Maple Whipped Cream
I’ve got one last recipe to share from what I made over the summer with lactose-free cream. It’s Bon Appétit’s salted-butter apple galette with maple whipped cream. I didn’t have salted butter, so I used some butter and added fleur de sel; that being said, you could also use vegan margarine instead of butter and skip the browning step, though it wouldn’t be as good. I used 1 ½ cups of cream instead of 2 cups and still had more than I needed, so I recommend adjusting those quantities to taste. Also, I made the dough as directed, but the amount was insufficient: I couldn’t have rolled it out any thinner than I did, but it was smaller than stated and I couldn’t fit all my apples in it (There are 2 apples in that picture instead of the 3 it would have taken to make up the full pound). Therefore, I suggest doubling the amounts (since it was delicious), and that’s what I’m writing below. Also, I should have taken that out of the oven 5 minutes sooner, so I’m adjusting the baking times accordingly. This was absolutely delicious!
For the dough
2 Tbsp. sugar
1 tsp. kosher salt
2 cups all-purpose flour, plus more for surface
12 Tbsp. (1 ½ sticks) chilled unsalted butter, cut into pieces
2 large eggs, beaten to blend
Whisk sugar, salt, and 2 cups flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together. (I did all this in the food processor.)
Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
For the tart
¼ cup (½ stick) salted butter (see note above)
½ vanilla bean, split lengthwise
all-purpose flour (for dusting)
1 lb. baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ⅛” thick
3 Tbsp. dark muscovado or dark brown sugar
1 large egg
1 Tbsp. granulated sugar (I used raw sugar)
2 cups lactose-free cream (see note above)
2 Tbsp. maple syrup
Place a rack in middle of oven and preheat to 375 °F. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
Roll out dough on a lightly floured surface into a rough 14x10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 35–50 minutes. Let cool slightly on baking sheet before slicing.
Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.