Recipe: Apple Galette. 4 large russet apples (about 2 pounds) While there are truly terrific recipes in Jacques newest cookbook, Jacques Pépin’s Heart & Soul in the Kitchen, we fell in love with this one in his fruit dessert section… simple, easy, fantastic. Serve warm or at room temperature. Stream CBSN live or on demand for FREE on your TV, computer, tablet, or smartphone. Spread the chopped apples over the pastry to within 1 inch of the edge. I've used gala and granny Smith apples and they were delicious. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Rustic Apple Galette. 1/4 cup plus 2 tablespoons sugar, divided. Leave small chunks of butter throughout the pastry and after rolling out, leave plenty of room around the apples to fold over the crust on top of the apples. Slide the galette onto a cutting board. Jacques Pépin's Apple Galette Yields 6 servings Pâte Brisée Yield: Enough pastry for one 14 by 16-inch crust This recipe is inspired by Jacques Pepin’s famous Country Apple Galette, but I used my trusty simple pie crust recipe that never fails me.In the apple … cubes, divided For the filling: Make sure your butter is chopped in pieces and then chilled very couple of and chill your pastry before rolling out. For the pastry: 1 1/2 c. all-purpose flour 1 1/2 tsp. Oct 3, 2015 - Today, we’re sharing Jacques Pepin’s recipe for a simple apple galette from his newest book, Jacques Pépin Heart & Soul in the Kitchen. Copyright © 2020 CBS Interactive Inc.All rights reserved. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Jacques and wife Gloria Pépin Have a Daughter, Claudine Pépin. “I like to grill thick fillets of snapper cut from the … sugar 1/4 tsp. my first baking experiment...messed it up totally ..too runny,  not pretty. © 2019 CBS Interactive Inc. All Rights Reserved. This recipe is a keeper. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. He then shares his method for prepping the apple for a tart or a pie. "I like apple tarts, apple galettes, or apple pies in any form. Done in the food processor in 20 seconds, it’s endlessly adaptable and I use it for sweet and savory. ", Yield: Enough pastry for one 14 by 16-inch crust, 1 ½ cups all-purpose flour (measured by dipping the measuring cup into the flour, filling it, and leveling it off with your hand)½ cup (1 stick) cold unsalted butter, cut into thin slices¼ teaspoon salt1/3 to 1/2 cup very cold water, 5 large Golden Delicious apples (2 pounds)¼ cup sugar3 tablespoons unsalted butter, cut into small pieces4 tablespoons apricot preserves1 tablespoon Calvados or Cognac (optional). The dough is very flaky, almost like a puff paste. All Rights Reserved. Even on Thanksgiving. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Yield: Enough pastry for one 14 by 16-inch crust The famed chef and TV personality Jacques Pépin offers "Sunday Morning" a favorite pastry dish: "This apple galette is a favorite at our house. sugar, divided 1¼ tsp. Reproduced by permission of Houghton Mifflin Harcourt. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Wrap the pastry in plastic or wax paper and refrigerate until chilled. Chef Jacques Pépin teaches you how to core an apple properly and safely. Set aside the large center slices of about the same size, and chop the end slices coarsely. Transfer the pastry to a work surface, gather it together and pat into a disk. “This apple galette is a favorite at our house. A slow cooker can can take your comfort food to the next level. This is a KEEPER!! The apples are only flavored with butter and sugar in the French style, but a bit of cinnamon could be added to the sugar if desired." Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. Apple Galette from Jacques Pépin Heart & Soul in the Kitchen Serves four to six. salt 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces 1/3 c. ice water. This classic apple tart is from Alice Waters, but she says that it was actually Jacques Pepin who created it at Chez Panisse more than 20 years ago. Sep 2, 2015 - An array of decadent sweet treats from Jacques to try!. This simple recipe lets the important ingredients (tart fall apples and buttery flaky pastry) shine. Pâte Brisée. She is an actress, popularly known for Jacques Pépin’s Kitchen: Cooking with Claudine (1996), Heart & Soul (2015), and American Masters (1985). The buttery pastry can be refrigerated overnight. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. https://reganbaroni.com/blog/recipes/country-apple-galette-recipe Country Apple Galette Recipe Jacques Pépin Food & Wine. 1 stick plus 2 tablespoons cold unsalted butter (cut into small pieces), 1 tablespoon honey (preferably wildflower), 1 tablespoon unsalted butter (cut into small pieces). Apple Galette Williams-Sonoma Cookware Cooking Utensils . Food & Wine is part of the Meredith Corporation Allrecipes Food Group. And the crust is so “light” and tasty! https://www.thekitchn.com/recipe-rustic-pear-and-apple-galette-34650 I used Granny Smith apples. Cook with Jacques Pépin and Friends, Volume 1, is a kind of online recipe subscription service-meets-flashy chefs cookbook. Dash vanilla. Some of Our Favorite Fall Galette Recipes | Southern Living this link is to an external site that may or may not meet accessibility guidelines. Jacques Pepin's Store-Bought Pizza Dough Apple Galette. Serves 4 to 6. Oh so delicious! 3 tablespoons unsalted butter, divided. With the back of a spoon, carefully spread the preserve mixture on the galette, lightly coating the crust edge as well, if you like. Jacques Pépin's Apple Galette . Because the tart is free-form, the pastry can be rolled into either a round or a rectangle.Recipes from Essential Pépin by Jacques Pépin. Peel and cut the apples in half lengthwise, core them, and, placing each apple half flat side down on a cutting board, cut it into 1/4-inch slices. Preheat the oven to 400°. Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice and simple to eat, pizza-style, while standing. Yields 6 servings. Last spring, when neighbors were begging people to take rhubarb off their hands, I nailed down a macerated rhubarb galette that started with almond cream. Et merci, Jacques!' Preheat the oven to 400°. See more ideas about jacque pepin, desserts, jacques pepin recipes. Ingredients. Looking to amp up your beef stew but unsure where to start? 1 ¼ cups all-purpose flour 3 Tbsp. Watch CBS News anytime, anywhere with the our 24/7 digital news network. Directions Sprinkle 2 tablespoons of the sugar on a baking sheet lined with nonstick aluminum foil. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Our 22 Best Crock Pot and Slow-Cooker Recipes. "This apple galette is a favorite at our house. www.ouichefnetwork.com/2012/10/jacques-pepins-apple-galette.html The apples are only flavored with butter and sugar in the French style, but a bit of cinnamon could be added to the sugar if desired.” Jacques Pépin’s Apple Galette Yields 6 servings. With guidance from Jacques Pepin. Must try. The dough is very flaky, almost like a puff paste. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. APPLE GALETTE. Love it YUM! https://www.cbsnews.com/news/recipe-jacques-pepin-apple-galette In a small bowl, mix the apricot preserves with the Calvados or Cognac (or, if you prefer not to use spirits, add 1 tablespoon of water instead). Votes: 212 Rating: 3.25 You: Rate this recipe! I recently found a new way of making the crust for apple galette using pizza dough that I buy at my market." Serve the galette lukewarm, cut into wedges. The apples are only flavored with butter and sugar in the French style, but a bit of cinnamon could be added to the sugar if desired. And Chef Pepin’s Galette does not disappoint. The dough is very flaky, almost like a puff paste. but delicious..  light years ahead of any store bought cake or pie...my second time should be better. … Outstanding. Jacques Pépin and Julia Child banter about black vs white pepper in the tease for Autumn Leaves. --Jacques Pépin. Copyright © 2011 by Jacques Pépin. Pâte Brisée. I’ve made apple pies occasionally over the years and the crust is hit or miss, but this crust recipe, if you follow, is perfect! The apples are only flavored with butter and sugar in the French style, but a bit of cinnamon could be added to the sugar if desired." California Privacy/Information We Collect. It’s available Tuesday, but in the mean… The miraculously easy and versatile pastry dough comes together in a food processor in less than 20 seconds and can be filled with all sorts of fruits or vegetables. Sure, I love an oozy, heavily spiced and lidded apple pie, but I also think there is something matchless about apples, butter and sugar, baked until bubbly. In a small bowl, combine the sugar and cinnamon. All rights reserved. Jacques Pepin's Store-Bought Pizza Dough Apple Galette recipe: Recipe from Heart & Soul in the Kitchen, by Jacques Pépin, published by Rux Martin/Houghton Mifflin Harcourt 2015 Carefully lift the border or dough, and fold it over the apples at the edge. I've made this dessert twice and it's been a pleaser. The dough is very flaky, almost like a puff paste. "This apple galette is a favorite at our house. Jacques has a daughter, and she was born on December 16th, 1968, in the USA as Claudine Renee Pépin. Sprinkle the chopped apple over the dough. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the apples with the sugar, dot them with the 3 tablespoons of butter, and bake the galette in the preheated 400-degree oven for 65 to 75 minutes, until it is very brown and crusty. Quick, easy and delish! Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice and simple to eat, pizza-style, while standing. © Copyright 2020 Meredith Corporation. kosher salt 1 tsp. Sublime. Grilled Snapper with Olive Topping. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. baking powder 5 Tbsp. Your family and friends won’t be able to stop eating this scrumptious galette! Fold the pastry edge up and over the apples to create a 1-inch border. I love how simple and easy the crust is. Delicious Apple Pies, In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Nothing says cozy on a cold January night like a warm apple tart or pie. I will go to my grave reciting Jacques Pepin’s galette recipe. Cover the dough (except for the border) completely with a single layer of apple slices, arranging smaller slices in the center so they imitate the heart of a flower. 1 cup shelled hazelnuts. In a food processor, pulse 1 1/2 cups of the flour with the salt. Then, beginning about 1 1/2 inches from the dough edge and working inward, arrange the apple slices on top of the chopped apple, staggering and overlapping the slices so they resemble the petals of a flower. Drizzle the honey over the chopped apples. Transfer the pan to a rack and let the galette cool. chilled, unsalted butter, cut into ½-in. Lastly, cook at least an hour, so it is golden brown....and then....wow! (You can also roll out the pastry and use it right away.). The episode focuses on Autumn seasonal recipes and you can get the recipes for Sliced Tomato Gratin and Apple Galette. Print Recipe. Place the pizza dough on top and press it out with your hands as thin as possible. Using a rolling pin, transfer it to a cookie sheet of approximately the same size as the dough rectangle. Deselect All. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Chef: Jacques Pépin Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice and simple to eat, pizza-style, while standing. 1 large egg. Adapted from Heart and Soul in the Kitchen by Jacques Pépin. His crust is so easy with just flour, sugar and cold butter mixed together in a food processor, kneaded slightly and rolled out. 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