Lightly dust the baking sheet with flour. Place a silicone baking sheet/baking parchment onto a baking tray.In a large bowl, mix together thoroughly, the apples, lemon juice, zest, honey/maple syrup, a handful of pomegranate seeds and cinnamon. Wrap and place in the fridge for 30 mins before using.
Flatten the pastry dough out, into a circle onto a large sheet of cling film or baking parchment to about ½ inch thickness.Bring together any remaining bits of butter and flour. Turn the dough out onto a clean, lightly floured surface and bring it all together using your hands.Keep adding the liquid, 1 tablespoon at a time, until it all starts come together to form a pastry dough. Using a fork, begin to bring the pastry dough together. Begin by adding 2 tablespoons of cold water to the butter and flour mix.Some flakes of butter will still remain whole. Using your finger tips, begin to rub the grated butter and flour mix together until all the butter is evenly coated with flour and you have a crumble like consistency. Take the butter out of the freezer and add to the flour mixture.In a sperate bowl, combine the flours, salt and sugar together. This helps keep everything cold when the time comes to rub the flour and butter together. Grate the butter into a bowl, then place in the freezer for 15 – 30 mins.
Rustic apple galette how to#
How to Make a Rustic Apple and Pomegranate Galette (Tart) For this recipe, I've used unbleached wheat flour and Spelt flour. The key take away from the class was to use frozen grated butter and a more wholesome flour. I recently went to a pastry class, to improve my pastry making skills. A simple sheet of Spelt and wheat flour pastry, folded around a filling of sliced apples with added flavours of honey, cinnamon and sharp tasting Pomegranate seeds (Arils). This Rustic Apple and Pomegranate tart or galette is an easy version of an apple pie.
0 kommentar(er)
