Recipe - Rustic Apple-Dried Cherry Galettecreme Fraichecaramel

CRUST
1 One half cup All purpose flour
One half teaspoon Salt
One half cup Unsalted butter; (1 stick)
cut into 1/2" pc, chilled
4 tablespoon Ice water; (about)

FILLING
1 tablespoon Unsalted butter
1 One half pound Tart green apples; peeled,
cored, cut into 8 wedges
4 tablespoon Sugar
One fourth cup Dried tart cherries; (about
2 ounces)
2 Three fourths teaspoon Ground cinnamon
1 cup Creme fraiche or sour cream

CARAMEL SAUCE
1 One half cup Sugar
One half cup Water
3 tablespoon Unsalted butter
1 cup Whipping cream

For Crust: Mix flour and salt in processor. Add butter and cut in using
on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice
water and process until moist clumps form, adding more water by
teaspoonfuls, if dough is dry. Gather dough into ball; flatten into disk.
Wrap n plastic and chill 30 minutes. (Can be made 2 days ahead. Soften
slightly at room temperature before rolling out.)

For Filling: Melt butter in large nonstick skillet over medium heat. Add
apples to skillet; sprinkle 3 tablespoons sugar over. Saute until apples
are golden and begin to soften, about 8 minutes. Add dried cherries and
cinnamon and stir 30 seconds. Remove from heat and cool completely.

Preheat oven to 350øF. Roll out dough on floured surface to 12 inch round.
Using 9 inch diameter tart pan bottom as aid, transfer dough to rimless
baking sheet. Arrange apple mixture atop dough, leaving 3inch border. Fold
edge of dough over apple mixture, pinching to seal any cracks in dough.
sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.

Bake galette 15 minutes. Increase oven temperature to 375øF. Continue to
bake galette until crust is light golden around edges and apples are
tender, about 35 minutes longer. Using tart pan bottom as aid, transfer
galette to rack; cool 15 minutes. Serve warm with creme fraiche and Caramel
Sauce.

For Caramel Sauce: Stir sugar and One half cup water in heavy large saucepan
over mediumlow heat until sugar dissolves. Increase heat; boil without
stirring until syrup turns deep amber, occasionally brushing down sides of
pan with pastry brush dipped into water and swirling pan, about 12 minutes.
Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble
vigorously). Stir over low heat until smooth. Cool to lukewarm before
serving. (Can be made 2 days ahead. Cover; chill. Rewarm over low heat,
stirring occasionally.)

Printed in Bon Appetit April 1998

Tarla Fallgatter has been teaching cooking classes for more than 15 years.
She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Tarla Fallgatter

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 5,
1998