By Teri Cayton
The Parsons Advocate
Did you ever think to thank Mother Nature for slicing and wrapping an orange for you? Did you ever stop to think that odds are you will have more money by not buying that lottery ticket? My mind just can’t stop thinking about nonessential stuff, have you ever had that happen to you? Momma Said, “A mind is a terrible thing to waste.”
Can you tell that sometimes I have a lot of time on my hands and with that time comes endless amounts of stuff to think about. Like for instances if you jump from an object that is moving in one direction onto an object traveling in the opposite direction are you going to land on the object or land where the object was at the time you jumped?
Sometimes I scare myself with the questions that I ask me. It does give me time to reflect on where I would be today if I had really applied myself when I was younger. Would these questions still be in my head or would my brain have exploded if I had found all the answers.
Is today the day I find out all the answers or just make up more questions to ponder? I am not sure which path I will take until I get to the fork in the road. Momma Said, “My luck when I get there it will be a spoon.”
Apple Galette
INGREDIENTS
For the Crust
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1 1/2 cups all-purpose flour
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3 tablespoons granulated sugar
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cubed
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1/4 cup ice water, as needed
For the Filling
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1/4 cup brown sugar, packed
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1 tablespoon cornstarch
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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3-4 medium apples (about 1 1/2 pounds)
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1 tablespoon lemon juice
For Finishing
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1 egg, beaten
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coarse sugar, optional
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tablespoon apricot jam, optional
INSTRUCTIONS
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Make the pastry: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs. Then, gradually add the ice water, a tablespoon at a time, pulsing just until the dough comes together.
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Turn the pastry onto a clean surface and gently press it into a thick disc. Wrap and refrigerate for at least 1 hour.
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Assemble the galette: In a large bowl, whisk the brown sugar, cornstarch, cinnamon, and nutmeg until well combined. Set aside.
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Peel, core, and thinly slice the apples (1/8 to 1/4-inch thick). Add them to the bowl, along with the lemon juice, and gently toss until all of the slices are evenly coated. Set aside.
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Roll out the chilled dough on a floured surface into a rough 12-inch circle. Transfer to a parchment line baking sheet.
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Arrange the apple slices in the center of the dough, leaving a 2-inch border. Drizzle over any juices, too. Then, carefully fold the edges of the dough over the apples and brush the edges with the beaten egg. If using, sprinkle the coarse sugar over the top.
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Refrigerate the galette for 20-30 minutes, then preheat the oven to 400°F.
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Bake and finish: Bake for 40-45 minutes until the crust is golden brown and the apples are tender. Let the galette cool on the baking sheet for 10 minutes before moving to a wire rack.
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While the galette cools, microwave the apricot jam for 20-30 seconds until runny. If needed, add a teaspoon of water to loosen it up. Brush the jam over the galette, then serve warm and enjoy!