Apple Galette and Chocolate Pomegranate Muffins

I’ve always wanted to make a galette and today, I finally did it! It was pretty easy and I will for sure do it again. It’s a bonus to me that I don’t need to use a pie tin to make it. I wasn’t too happy with my galette crust so I will need to work on that.

When my oldest son saw that I was baking something, he wanted to bake too. So he picked out chocolate muffins to make for breakfast tomorrow.

I am a big fan of Dorie Greenspan’s cookbooks, so I used the galette dough recipe and a modified galette filling recipe from her Baking Chez Moi cookbook. My son used a recipe for chocolate chocolate-chunk muffins from her Baking: From My Home to Yours cookbook.

Here is the galette dough recipe that I used:

Blueberry Galette

And then the filling is from her Apple Pielettes recipe, which can’t be found online. I would really suggest buying her cookbooks if you can! Her instructions are very simple, easy to follow, and detailed (for which I am very thankful!)

I think any apple pie filling would work well though. Just make sure you’re only using three apples in the filling because you don’t want to over-fill your galette.

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I chilled my galette dough on parchment paper on a baking pan in the fridge for two hours before I filled it. I used two granny smith apples and one golden delicious apple in the filling. I kept the filling in the fridge also for two hours. I just mixed a splash of lemon juice in with the apples so they wouldn’t turn too brown.

Before putting the filling on the dough, I crumbled up one sheet of graham crackers and sprinkled the crumbs over the dough. Dorie said to use butter cookies but sadly, I had none of those on hand. I think the cookie crumbs help the crust not to become soggy from the liquid in the filling during baking. Or maybe they just provide some extra texture. My kids didn’t even notice the graham cracker crumbs though.

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I sprinkled bits of 1 Tablespoon of butter over the top of the galette once I folded up the sides. After a quick brush of water over the dough and a sprinkling of sugar, it went into the oven at 400 degrees F for 45 minutes.

We were eating dinner while this was baking so I wasn’t paying as much attention as I should have. I think it might have been in there a little bit too long.  It probably could have come out at around 43 minutes. Yes, 2 minutes makes a big difference! Let’s just say it is “well-baked!” It was the perfect size for my family of 8 though and there are only 2 pieces left. My two youngest aren’t fond of apple pie.

After baking, I spooned some melted orange marmalade over the fruit to give it some shine. Yes, I did that just so it would look pretty.

Josh says it tastes like McDonald’s apple pies. I’m not sure if that’s a compliment… But I’ll take it!

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Corran, my oldest son, wanted to make something for breakfast that would go with the pomegranate jelly we just canned on Saturday. He saw these chocolate chocolate-chunk muffins. Then, I remembered that I had three pomegranate chocolate bars in the pantry that I had been saving to use in chocolate chip cookies. I donated them to his cause and let him chop them up to use as the melted chocolate and the chocolate chunks in the muffins. I’m really proud of him for wanting to learn to bake. He is also interested in learning to cook something more complicated than grilled cheese or quesadillas.

I think the kids were more excited about the chocolate muffins than the apple galette. They kept asking if they could eat them now. My daughter’s exclamation, “But breakfast is sooooo far away!”

Hopefully, when it comes time for breakfast tomorrow, they will be happy they waited patiently for these chocolate muffins!

-Lynn

 

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Sugar Cookie Fruit Tarts

I mentioned in an earlier post that my middle child, Ian, wanted Minecraft cookies for his family birthday party. I had planned to make Minecraft sugar cookies, but I ended up making Minecraft pie crust cookies instead. It was difficult for me to roll out and cut the shapes out, so I abandoned the dough and used pie crust instead. Since I had a sugar cookie dough now sitting in the fridge, I had to think of something else to do with it.

Sugar cookie fruit tarts with vanilla pastry cream seemed the way to go! This gave me a chance to use the tart pan my MIL had given me for my birthday.

The Sugar Cookie Tart Recipe I used can be found here.

My initial concern with the tart pan was not greasing it well enough and having tart crust stick to the pan. I saw this trick, strips of waxed paper placed in the tart pan hollows before pressing in the crust, on the Great British Bakeoff. It worked like a charm!

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They’re a bit rustic-looking but they tasted good as a tart crust. I actually can’t remember what I baked these tart crusts at or for how long! I’m going to assume that I used the recipe’s oven temp of 350 degrees and 9 – 11 minutes for the baking time and checked on the crusts as they baked.

For the filling, I just used my usual vanilla pastry cream recipe. It is true what they say about pastry cream. Once you learn how to make it, you can whip it up in about 15 minutes or less. That’s almost as fast as making vanilla pudding from a box!

I had strawberries, a few kiwi fruit, and blueberries to use on the tarts, plus I put some mint from our garden. I wasn’t too happy with my arrangement of the fruit, but it was worth a try to make it pretty!

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I think I made the cookie crust a little bit too thick, but I was trying to use up as much of the dough as possible. Next time, I will try to make it thinner.

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-Lynn

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