Happy July, indeed: it's time for Macrina's recipe of the month! This time, it's for something that sounds delectable even to those (like me) who are wary of fruit-based desserts: Apple and Bing Cherry Galette. Sweet with a bit of sour? Sounds pretty summery, and perfect to be paired with ice cream. Here's the recipe introduction:
I have fond memories of the first time we made this dessert. My friend Kay Simon, wine maker and co-owner of Washington's Chinook Winery, had stopped by the café with some bottles of Merlot that we'd ordered. She also brought along a surprise gift - five pounds of sweet, sun-ripened cherries from her neighbor's farm in Prosser, Washington. We popped a few into our mouths and started daydreaming of all the wonderful pastries we could make with the fruit. The end result was one of my favorite desserts.
Apple and Bing Cherry Galette Recipe
Serves 8 to 10
- 6 Granny Smith apples
- 1/2 tablespoon freshly squeezed lemon juice
- 3/4 cup granulated sugar
- 3 tablespoons unbleached all-purpose flour
- 1/2 tablespoon cinnamon
- 2 tablespoons unsalted butter, cut into small pieces
- 2 cups fresh Bing cherries, stemmed and pitted
- 1 tablespoon pure vanilla extract
- 1/2 recipe Flaky Pie Dough, chilled (recipe follows)
- Egg wash made with 1 egg and
- 1 teaspoon water
- 2 tablespoons coarse raw sugar
- Vanilla ice cream, for serving
Preheat the oven to 375°F. Peel and core apples and cut into 1/2-inch slices (approximately 12 slices per apple).
Place apple slices and lemon juice in a large bowl. Add sugar, flour and cinnamon and toss until slices are evenly coated. Spread apples into a single layer on a rimmed baking sheet and dot with pieces of butter. Roast on center rack of oven for 15 minutes to release some of the juices and intensify the flavors. Set aside to cool.
Increase oven temperature to 385°F. In a large bowl, combine cooled apples, cherries and vanilla extract. Mix gently with a wooden spoon and set aside.
Coat your hands with flour and shape the chilled piece of dough into a ball. Working on a floured surface, flatten the ball slightly and roll it into a 14-inch circle, about 1/8 inch thick. Gently transfer rolled dough onto a parchment-lined, rimmed baking sheet.
Pile fruit onto center of the dough, leaving excess liquid in the bowl, and spread to cover about 8 inches, leaving a 3-inch border of dough around the filling. Lift border on top of the filling, tucking and folding the dough to create a gathered or pleated finish. Lift each of the folds up and brush underneath with egg wash to seal the crust. Brush all exposed dough with egg wash and sprinkle with coarse raw sugar.
Chill in the freezer for at least 30 minutes.
Place tart on center rack of oven and bake for 15 minutes. Reduce heat to 375°F and bake for 40 minutes more or until crust is golden brown. If the apples start to burn before the crust is ready, cover them with a small piece of aluminum foil. Let cool on the baking sheet for 20 to 30 minutes. Serve warm with vanilla ice cream.
Flakey Pie Dough
Makes enough dough for 2 double-crusted (9-inch) pies, or 2 (10-inch) rustic galettes or tarts.
- 5 1/4 cups unbleached all-purpose flour
- 1 tablespoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/4 - inch pieces
- 1 3/4 cups solid vegetable shortening, chilled
- 1 cup ice water
Combine flour and salt in a large bowl and toss together. Add butter and cut it into the flour until the texture is coarse and crumbly. You can use a pastry cutter or your fingers, but I like to use 2 forks. Break up the shortening and add it in small pieces. Cut in the shortening until the dough is crumbly again. Add ice water and mix just until the water is incorporated and the dough sticks together when pinched. This dough will be quite sticky, so dust your hands with flour before handling it. Pull dough from bowl onto a lightly floured work surface (chilled marble is ideal) and pat it into a block. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour before using. Since this recipe makes enough dough for 2 pies or tarts, I recommend cutting it in half before chilling.
Flakey Pie Dough will last for up to 4 days in the refrigerator and for up to 1 month in the freezer. If you freeze half or all of the dough, it’s a good idea to double wrap it. Frozen dough needs to be fully defrosted before it’s used, and my preferred method is to transfer the dough to the refrigerator 1 day before I plan on baking with it. The dough can also be defrosted at room temperature, but it needs to be re-chilled in the refrigerator for 1 hour prior to using.