This pastry is to die for, not kidding in the least. We've made this recipe 3 times in the last 4 weeks, each time is terrific and GONE, quickly eaten.
I cannot remember if this recipe suggest putting egg white/yolk to coat the pastry before cooking but I found it gives a prettier finish. My husband doesn't add the egg and it tastes/looks great too. I'm now going to use this pastry (which is pate brisee) and make some other things like a grown-up tart with maybe a pudding or mousse inside. YUM
Outstanding. I’ve made apple pies occasionally over the years and the crust is hit or miss, but this crust recipe, if you follow, is perfect! Make sure your butter is chopped in pieces and then chilled very couple of and chill your pastry before rolling out. Leave small chunks of butter throughout the pastry and after rolling out, leave plenty of room around the apples to fold over the crust on top of the apples. Lastly, cook at least an hour, so it is golden brown....and then....wow! Your family and friends won’t be able to stop eating this scrumptious galette! This recipe is a keeper.
Oh so delicious! And the crust is so “light” and tasty! I used Granny Smith apples. This is a KEEPER!!
Quick, easy and delish! Must try. Love it YUM!
I've made this dessert twice and it's been a pleaser. I love how simple and easy the crust is. I've used gala and granny Smith apples and they were delicious.
my first baking experiment...messed it up totally ..too runny, not pretty. but delicious.. light years ahead of any store bought cake or pie...my second time should be better.