Apple Galette With Walnuts And Raisins And A Streusel Topping

Total Time: 1 hr 35 mins Preparation Time: 50 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 8 ounces unsalted butter
• 1/4-1/3 cup ice water
• 8 -10 medium granny smith apples, peeled,cored,sliced 1/2 inch thick
• 3 tablespoons lemon juice
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1 tablespoon grand marnier or 1 tablespoon drambuie (or similar)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup golden raisin
• 1 cup chopped walnuts
• 1/2 cup all-purpose flour
• 1/2 cup mixture of chopped pecans or 1/2 cup walnuts
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 6 tablespoons softened unsalted butter
• 1/4 cup milk
• 1/8 cup turbinado sugar

Recipe

• 1 preheat oven to 400 degrees.
• 2 prepare sweet galette dough.
• 3 combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
• 4 add butter to mixture and blend until pea size chunks form.
• 5 slowly add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
• 6 do not overmix.
• 7 place dough on floured board and divide into 2 round disks.
• 8 wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
• 9 prepare apple filling.
• 10 fill a large bowl 2/3 full with ice water.
• 11 add 3 tablespoons lemon juice to prevent browning of apples.
• 12 peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
• 13 in a smaller bowl mix together the remaining apple filling ingredients and set aside.
• 14 prepare streusel.
• 15 mix all ingredients together to form small clumps.
• 16 set aside.
• 17 final assembly.
• 18 roll each dough disk into 12 to 13 inch rounds.
• 19 dough should be about 1/4 inch thick.
• 20 place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
• 21 some paper and dough will hang over ends of the tart pan.
• 22 drain liquid from sliced apples.
• 23 add remaining flling ingredients to apples and mix well to combine.
• 24 add one half of apple mixture to each tart pan.
• 25 pile mixture higher in the center.
• 26 sprinkle apple mixture with streusel topping.
• 27 heavier in the center, lighter towards the edges.
• 28 fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
• 29 the galette should be smaller than the tart pan.
• 30 brush exposed dough lightly with milk.
• 31 sprinkle turbinado sugar on dough.
• 32 place tart pans in oven and bake for 40 to 50 minutes.
• 33 check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
• 34 bake until crust has a nice deep brown color.