Apple Quince Galette
Tags: Apple, Bake, Fall, Pie, Summer, Sweet, Tart, Thanksgiving
This is an easy alternative to traditional apple pie but carries much more flavor! The addition of quince paste and a squeeze of lemon brightens up the tart for a fresh apple filling with a classic pie crust wrapped over the edges.
- 10 fresh apples granny smith, fuji, etc.
- 1/3 cup quince paste or jam
- 1 lemon juiced
- 1 tsp turbinado sugar
- 2 1/4 cup unbleached flour
- 1/2 cup Salute Santé! Grapeseed Oil
- 2 tbsp room temperature butter
- 5 tbsp cold water
- 3/4 tsp salt
- Sift the flour and salt into a large bowl.
- Add the Salute Santé! Grapeseed Oil and butter to the flour and salt.
- Beat with a mixer until particles are the size of small peas, about 30 seconds.
- Slowly add water, one tablespoon at a time, until particles are moistened. Use only enough water to make the pastry form a ball.
- Chill in the refrigerator for 15 minutes.
- Roll to 1/8-inch thickness between 2 waxed paper sheets.
- Place pastry on a pie plate or tart dish (makes two 8 or 9-inch single crusts or one 8 or 9-inch double crust.)
- Press firmly against bottom and sides and shape into tart dish.
- Trim and crimp edges. Tow 8 or 9-inch single crusts or one 8 or 9-inch double crust.
- Preheat the oven to 400º F.
- Core and peel apples.
- Cut apples into thin slices lengthwise.
- Add quince paste to bottom of tart pan.
- Arrange apple slices by fanning them out around the tart dish, overlapping as you go. Complete the circle.
- Squeeze fresh lemon juice over the whole tart.
- Sprinkle with sugar.
- Bake for 35 to 40 minutes.
- Cool when done. Sprinkle with powdered sugar.
Great to use up any left over pie crust. Substitutes: Great with other fresh fruit: pears, quince, peaches or berries.
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