Apple Gallette

This is the easiest, most delicious dessert to make. You can put in any fruit you want actually - if it is a tart that you would slice (pears, peaches) then use the same amount as you would apples, if it is something like berries use about 2-3 cups, just enough to fill up the shell. Use the same amount of flour and sugar.

Ingredients: (Cold)

Crust:

3 Cups all purpose flour
1 tsp salt
1/2 cup crisco
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup ice cold water

Filling:

4 Granny Smith Apples
1/2 cup of sugar
1 tsp cinamon
Apricot Jam (optional)

 Crust:

In the bowl of a food processor mix together the flour and the salt, pulse once or twice to incorporate. If making by hand, then just mix together in a large bowl. Add the crisco and pulse until the mixture resembles oatmeal, if making by hand cut in with a pastry cutter until it reaches the same consistency. Add the butter, and same thing, only either pulse or cut until it resembles peas.

With a fork fluff the mixture while adding the water -- make sure the water is cold, this is very, very important -- one Tablespoon at a time, until it is just wet enough to hold itself together in a ball. Depending on the outside temperature you may use less or more water, just make sure not to make it to wet or else it will become rough.

Wrap in plastic wrap and place in refrigerator for at least half an hour. Crust can be kept in the refrigerator for up to three days, or frozen for up to two months.

Filling:

Preheat oven to 400 Degrees.

Peel, core and slice all apples into 1/4-1/2 inch slices. Place sliced apples in a bowl, add sugar and cinnamon - mix with fingers, making sure to coat every apple slice.

Roll out half the pastry dough to about 1/4 inch in thickness and place over a pie dish. If you want to, it is sometimes easier to roll out the dough between two pieces of plastic wrap, otherwise do it on a lightly floured surface.

Place rolled out dough on a pizza stone, try to center it so that the dough reaches the outer edges, or even goes over the sides. Lay apple slices down one by one on the dough, starting about two inches in from the rim of the dough. Overlap each apple slice, spiraling in towards the center. You may not be able to fit all the apple slices on the first round, but just keep cramming them in wherever there seems to be a little room, it may look to big, but it will settle down a little while baking. Fold the edges up around the apples, it should cover the first layer of apples.

Place in the 400 Degree oven for about 15 min, or until barely browned, turn oven down to 350 Degrees and bake for another 30 minutes, or until the apples are soft but still slightly firm.

Remove from oven and brush the top with apricot jam. Allow to cool and serve.

Creme Fraiche, Sour Creme and Vanilla Ice cream all go great with this delicious free form tart.