She Strengthens

Autumn’s Sweet Masterpiece: A Cinnamon-Spiced Apple Galette

As the leaves turn golden, our taste buds crave the warmth of autumnal spices and the sweetness of fresh apples. This show-stopping galette is the perfect centerpiece for your fall gatherings, with its buttery, flaky crust and tender, cinnamon-infused apples.

The Perfect Crust

To create this masterpiece, you’ll need:

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/8 teaspoon fine salt
• 1 3/4 sticks cold unsalted butter, cut into small pieces
• 2 large egg yolks, lightly beaten
• 4 to 7 tablespoons ice water

Combine these ingredients in a medium bowl, using a pastry blender or your fingers to work the butter into the dry ingredients until it resembles pea-sized pieces. Add the egg yolks and ice water, mixing until the dough comes together. Shape into a flat disk, cover in plastic wrap, and refrigerate for at least 1 hour.

The Filling: A Symphony of Flavors

While the crust chills, prepare the filling:

• 3 pounds Gala apples, peeled, cored, and cut into large dice
• 1 cup granulated sugar
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons finely grated lemon zest
• 1/2 teaspoon ground cinnamon

Combine these ingredients in a large frying pan over medium heat, cooking until the sugar has dissolved and the apples have begun to release their juices. Simmer until the apples are tender, then set aside to cool.

Assembly and Baking

Once the dough has chilled, roll it into a 16-inch circle, about 1/4 inch thick. Transfer to a parchment-lined baking sheet and spread the cooled apples in the center, leaving a 2-inch border. Fold the edges of the dough over the filling, covering about 1 inch of the apples and pleating the dough every 2 inches. Dot the apples with butter, then brush the pastry edge lightly with water and sprinkle with coarse sanding sugar.

Bake the galette in a preheated 425°F oven until the pastry is golden and the apples are tender, about 40 to 45 minutes. While the galette bakes, reduce the apple juices to 1/4 cup, then stir in 1/4 cup Calvados or other apple brandy.

The Finishing Touches

Transfer the baked galette to a rack and pour the Calvados mixture over the apples. Serve warm, accompanied by a scoop of Vanilla Bean Ice Cream. For a truly unforgettable experience, pair this dessert with a glass of Badia di Morrona Vin Santo, an Italian wine with notes of toasted nuts, apricot, and pear.

This autumnal masterpiece is sure to impress your friends and family, and its sweet, spicy flavors will leave everyone craving more. So go ahead, take a bite, and savor the magic of the season.