Merci.
Gratitude sums it up pretty nicely. It's nearly 80 degrees by the beach, the market is bustling (insane, actually. the busiest farmers market day of the year) and we're making pies. SO many pies. This beauty on the right: not really a pie. She's a lovely galette, ready for the oven once the sun sets and temperature dips. Her Cameo apples have been cooked in a caramel bath and her crust is golden hued thanks to the locally milled Red Fife flour we've been tooling with. She's as simple and sumptuous as we are grateful to be so closely tied to her ingredients. This year, as with others before, we're opting for the few, the delicious and the well-sourced over the largess of the shopping cart and deeper discounts.
In keeping with sweet thanks, we'd like to offer you a three-for-two deal to kick off the season. Pick any three classes and enter the code on the right- our magic calculator will take 33% off your entire purchase of individual classes.
La Galette Tatin
Make it your own- I love adding freshly cracked black pepper to the caramel.
Our favorite, super-flaky pie crust
This recipe will yield you more than you need. You're welcome.
Place in a food processor or large bowl if making by hand:
3 cups whole grain flour
3 Tbsps sugar
1 Tbsp salt
Cut into small cubes and keep in the fridge or freeze until ready:
12 ounces cold butter
Set aside:
1/3 cup very, very cold water, plus another 3-4 Tbsps nearby.
1. If using a food processor, pulse your dry ingredients for a few seconds. If you're doing this by hand, simply mix them to disperse the salt and sugar well.
2. Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 10-12 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.
3. Once the butter has formed pebble-sized pieces (about the size of a fingernail), add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, gather and incorporate the water to create a shaggy dough. You may need to use the extra water, as your hands will absorb some of it.
4. Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper. You can also flatten into a large plastic freezer bag. Chill for about 45 minutes. Preheat the oven to 375.
5. On a well-floured surface, begin to roll out your dough. Once it is quite thin (a little thinner than cardstock paper), place it on a parchment or foil-lined cookie sheet. Fill the inside with the cooled filling (see below) and bend the edges over the filling, as much or as little as you like. Brush the edges with an egg wash (1 egg and a Tbsp milk or cream) and sprinkle them with sugar. Bake at 375 until golden. So golden.
Apple Tatin Filling
In a sautee pan, place:
1/2 cup sugar
Set aside:
1 stick butter
Slice up (we don't peel but you can):
4 apples
1. Cook the sugar, without stirring much, until it is golden brown.
2. Add the butter and stir until it has melted.
3. Add the apples and cook down until they are caramelized.
4. Remove from heat and cool before adding to cold, unbaked crust.
Wishing you a delicious day,
Clémence and Hadley
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