Apple and Calvados Galette |The Gourmet Cookbook

The varieties of apple in the store are tempting. Ginger Gold, Gala, Ruby Frost, Honeycrisp… It’s impossible to walk past the piles of apples without catching the apple-pie baking bug. I adore the velvety texture and warm spices of cinnamon and cardamom in apple pies. Above all, the alluring scent of apple baking in the oven, especially in the winter months, is all too seductive. What gives me pause though is the idea of rolling out the pie dough. You mean, I have to crimp the edges perfectly like those in the pastry shops. Intimidating! However, making a free-form apple and calvados galette sounds approachable and fun. That really gets me going and salivating.

There are several components to the recipe which I’ve found in the Gourmet Cookbook. The pastry dough. The Calvados applesauce. The Calvados cream. If you’re short on time, I don’t see why you can’t use everyday store-bought varieties. Whichever the case, it’s Calvados that makes the difference. Luckily, I have a bottle of Calvados, an apple or pear brandy from the Normandy region in France. Using it in both the applesauce and the whipped cream delivers the essence of apple in every bite. You can taste it and smell it — in a pleasing and subtle way.

I’ve had a long love-hate relationship with pie crust, I must admit. It gives me joy and hell. At times, it’s irritating and temperamental. Well, you just have to keep searching for the right recipe. Finally, I think I’ve found a good one I can work with.

This dough does not tear, break and fight me; it gives me consistent results I ask for. More than that, the pastry is both tender and flaky. In the end, it’s about the foundational building blocks: pastry flour (with lower protein), cream cheese (tenderizes), cider vinegar (relaxes the gluten) and baking powder (leavens). All these wonderful and somewhat unexpected ingredients conspire to make the dough a pleasure to handle. It’s ideal to make the pie crust and refrigerate it for 45 minutes, at which point it’s cold, but not too cold—perfect temperature for rolling out and shaping. Consider chilling the crust again after rolling and before filling it. That’d ensure the dough won’t shrink on you.

With this recipe on hand, I happily double the recipe and save some for the next bake. The beauty is you can bake the pie dough directly from the freezer. As easy as pie!

Print Recipe

Apple and Calvados Galette

Serves: 8

Ingredients

• All-butter Pastry Dough
• 1 3/4 pound Gala apples
• 2 teaspoons fresh lemon juice
• 1/3 cup plus 1/2 tablespoon granulated sugar
• Calvados applesauce (recipe follows)
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 1/2 tablespoons apple jelly or apricot jam
• 1 cup chilled heavy cream
• 1 tablespoon confectioners sugar
• 1 1/2 tablespoons Calvados
• CALVADOS APPLESAUCE:
• 1 lb Gala apples
• 1/2 cup water
• 1/2 cup sugar
• 1/2 teaspoon finely grated fresh lemon zest
• 1/8 teaspoon cinnamon
• 2 tablespoons Calvados

Instructions

1

Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.

2

Preheat oven to 425°F.

3

While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.

4

Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.

5

While galette is baking, melt apple jelly or apricot jam with some water in the microwave oven.

6

Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.

7

Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

8

TO MAKE THE CALVADOS APPLESAUCE:

9

Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.

10

Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

11

Galette can be made 8 hours ahead and kept at room temperature. Applesauce can be made 3 days ahead and chilled, covered.

Notes

Adapted from The Gourmet Cookbook