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Easy recipe Galette Aux Pommes Recipe

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Easy recipe Galette Aux Pommes Recipe - one hundred and sixtyg plain flour (Recipes by ingridients <a href="/search/flour">flour</a>) about two hundred and seventy-fiveg unsalted, butter (Recipes by ingridients <a href="/search/butter">butter</a>)  chilled, cut into large pieces about two teaspoons lemon juice (Recipes by ingridients <a href="/search/lemon-juice">lemon juice</a>) seven Granny Smith apples, peeled, cored, halved, very finely sliced about three hundred and fiftyg caster sugarStep one Process, flour (Recipes by ingridients <a href="/search/flour">flour</a>)  one hundred and seventy-fiveg of the butter (Recipes by ingridients <a href="/search/butter">butter</a>) and a pinch of salt in a food processor for about two-three seconds to combine ? there should still be some small lumps of butter (Recipes by ingridients <a href="/search/butter">butter</a>) in mixture. Add lemon juice (Recipes by ingridients <a href="/search/lemon-juice">lemon juice</a>) and one quarter cup of iced water and process until just combined. The mixture will not hold together yet. Tip out onto a lightly floured bench and use your hands to bring together to form a ball. Roll out to a about twelve x about eightcm rectangle. Galette Aux Pommes Recipe. Step about two Fold in both narrow ends so they meet in the centre, then fold in half to form about two layers. Turn the dough a quarter of a turn. Roll again to form a rectangle then fold the narrow ends into the centre again. Galette Aux Pommes Recipe. Cover with plastic wrap and refrigerate for about thirty minutes. Step three Preheat the oven to one hundred and eightyC. Step four Roll out the pastry on a lightly floured board and, using a plate as a template, cut out a about thirtycm round. Galette Aux Pommes Recipe. Place on a baking tray lined with baking paper. Galette Aux Pommes Recipe. Lay apple slices in ever-decreasing circles on top of each other to the centre. Dot with the remaining butter (Recipes by ingridients <a href="/search/butter">butter</a>) and sprinkle with two hundred and fiftyg of sugar. Step five Cover with a sheet of baking paper and place a baking tray on top. Bake for twenty-five minutes then remove top tray and paper (there will be lots of juice). Sprinkle with remaining sugar, then return to oven for fifteen-about twenty minutes or until tart is well caramelised and pastry is crisp..

one hundred and sixtyg plain flour (Recipes by ingridients flour) about two hundred and seventy-fiveg unsalted, butter (Recipes by ingridients butter) chilled, cut into large pieces about two teaspoons lemon juice (Recipes by ingridients lemon juice) seven Granny Smith apples, peeled, cored, halved, very finely sliced about three hundred and fiftyg caster sugarStep one Process, flour (Recipes by ingridients flour) one hundred and seventy-fiveg of the butter (Recipes by ingridients butter) and a pinch of salt in a food processor for about two-three seconds to combine ? there should still be some small lumps of butter (Recipes by ingridients butter) in mixture. Add lemon juice (Recipes by ingridients lemon juice) and one quarter cup of iced water and process until just combined. The mixture will not hold together yet. Tip out onto a lightly floured bench and use your hands to bring together to form a ball. Roll out to a about twelve x about eightcm rectangle. Galette Aux Pommes Recipe. Step about two Fold in both narrow ends so they meet in the centre, then fold in half to form about two layers. Turn the dough a quarter of a turn. Roll again to form a rectangle then fold the narrow ends into the centre again. Galette Aux Pommes Recipe. Cover with plastic wrap and refrigerate for about thirty minutes. Step three Preheat the oven to one hundred and eightyC. Step four Roll out the pastry on a lightly floured board and, using a plate as a template, cut out a about thirtycm round. Galette Aux Pommes Recipe. Place on a baking tray lined with baking paper. Galette Aux Pommes Recipe. Lay apple slices in ever-decreasing circles on top of each other to the centre. Dot with the remaining butter (Recipes by ingridients butter) and sprinkle with two hundred and fiftyg of sugar. Step five Cover with a sheet of baking paper and place a baking tray on top. Bake for twenty-five minutes then remove top tray and paper (there will be lots of juice). Sprinkle with remaining sugar, then return to oven for fifteen-about twenty minutes or until tart is well caramelised and pastry is crisp..

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