I love apple pies, apple turnovers, chausson aux pommes, tart tartins, and apple galettes -- anything with baked apples and a buttery crust. Chris made two beautiful apple galettes recently and I decided this combination has the perfect ratio of crust to apples. The single layer of apples seems to cook to just the right degree of doneness just as the crust is browned and flakey.
A technique she just learned to get a nicely browned crust -- pre-heat a cookie sheet in the oven until hot and set the galette pan on top of the hot cookie sheet.
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