![]() ![]() ![]() Brush pastry generously with leftover egg and cream mixture. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Pile fruit on the dough circle, leaving a 1 1/2-inch border. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch.Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling. Roll the dough out to a 12-inch round (it can be ragged). Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days. Put dough on lightly floured counter and pat it together to make one uniform piece.Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. ![]() If using a food processor, do not over-process you need chickpea-size chunks of butter. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter.Lightly whisk the egg and cream together. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt.Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender.Gently fold the border of the pastry over the fruit, pleating it to make an edge. Pour into a bowl and rub it with your fingers until it starts to hold together. Add the butter and pulse until the mixture is crumbly. Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade.Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Cut the peaches and plums in wedges and place them in a bowl with the blueberries.Roll the pastry into an 11-inch circle on a lightly floured surface.Line a baking sheet with parchment paper. If you only need 1 disk of dough The other disk of dough can be frozen. Wrap the disks in plastic and refrigerate for at least 1 hour. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. With the motor running, add the ice water all at once through the feed tube. Pulse 12 to 15 times, or until the butter is the size of peas. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.Allow to cool and serve warm or at room temperature. Loosen the galettes with a metal spatula so they don't stick to the paper. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown.Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Slice the apples crosswise in 1/4-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baler. Peel the apples and cut them in half through the stems.Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples. Unfold the sheets of puff pastry and cut each sheet into quarters.
0 Comments
Leave a Reply. |