• 2 1/2 cups all-purpose flour
• 1/4 teaspoon ground cardamom
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cut into ½ inch pieces and chilled
• 2/3 cup cold water
• 2 cups apples, sliced
• 2 tablespoons lemon juice, freshly squeezed
• 3 tablespoons flour
• 1/2 cup lightly packed brown sugar
1. In a large bowl, combine flour, cardamom, sugar and salt. Using a pastry blender or two knives, cut in the chilled butter until it is the size of peas. If using a food processor to blend in the butter, use an on-off motion and blend until the butter is evenly distributed but still in pieces about the size of sugar cubes.
2. Add the cold water all at once to the flour and butter. Mix the ingredients together until they begin to come together as a dough. If you are using a food processor add the water all at once through the opening in the lid with the motor running. Be careful not to over-mix or the pastry will be tough. Gather the dough into a ball with your hands.
3. Cut the dough in half and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour. (This recipe makes dough for two tarts–you can freeze one of the disks for future use if you like, up to two months. Thaw in fridge one day before using.) Preheat oven to 400 degrees.
4. Make Apple Filling: In a bowl, toss apple slices with lemon juice. Sprinkle flour, sugar over and stir to mix well. Cover and refrigerate until needed.
5. Shape the galette: On a lightly floured surface, roll out one disc of sweet pastry until it is about ¼-inch thick. Using two lifters, or rolling it around the rolling pin, transfer it to a 9-inch pie plate, allowing the excess to hang over the sides of the plate. Press the dough so that it lines the bottom and sides of the pie plate. Pour the pie filling into the pie shell. Lift the overhanging edges of pastry up and fold toward the center of the pie, pleating the dough to make it fit as needed. This folded over pastry will partially cover the filling, leaving an open central portion where the filling will show.
6. Bake in preheated oven for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes until pastry is golden and filling is bubbly.
Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.
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