If you’re entertaining over the upcoming holiday weekend and still need a dessert to knock your guests’ socks off, look no further than this Brown Butter Apple Currant Galette.
We stumbled across this back in January when working on a little cooking project and have come back to it again and again this spring; it’s far, far easier than you’d imagine and stunningly delicious with just the right notes of tart fruit, rich brown butter flavored with vanilla, and the deep goodness of brown sugar all wrapped up in a flaky crust.
Galettes are the everyday man’s rustic pie, and we’ve come to prefer them to most pies now that late spring and early summer fruits are coming in. This same galette form works with plums, peaches, apricots, blueberries – you name it.
Serves eight pretty easily and you could stretch it to twelve; might as well make two (or three) for your barbecue this weekend.
Your Favorite Basic Tart Dough
AP Flour for dusting1/4 cup salted butter
1/2 vanilla bean, split lengthwise1 pound tart baking apples, scrubbed, sliced 1/8 thick
2-3 tbsp red currant or chopped dried cranberries
3 tbsp dark brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 large egg
1 tbsp Demerara Sugar
Preheat oven to 375; prepare a parchment lined baking sheet.
Melt butter in a small saucepan, scrape in vanilla seeds and add the pod. Cook over medium heat – will foam, then browns. Take care not to burn. Remove pan and remove pod.
Roll dough out on floured surface to 1/8 inch thick, into 10×14 rectangle or 12 inch round. Transfer to PLBS.
Combine the apples, currants, brown sugar and spices in a bowl; stir to coat the apples. Arrange apples, overlapping and leaving 1 and 1/2 inch border; sprinkle with the currants and brush with brown butter. Sprinkle the remaining brown sugar / spice mixture over the apples.
Lift edges of dough over apples, tucking and overlapping as needed to keep the shape.
Beat egg w 1 tsp water, brush crust with egg wash; sprinkle with Demerara sugar.
Bake 40-50 minutes, turning once, until apples are soft and juicy and crust is golden brown. Cool before slicing.
Serve at room temp or slightly reheated with whipped cream, ice cream or creme fraiche.
Enjoy.
