APPLE-BLACKBERRY GALETTE (Yield: 8 Servings)
1-1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar, plus more for sprinkling
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg, plus 1 egg for brushing
1 teaspoon fresh lemon juice
3 tablespoons unsalted butter
3 Golden Delicious apples (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick slices
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
2 cups blackberries (about 10 ounces)
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon finely grated lemon zest
2 tablespoons apple jelly
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes.
- Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed.
- Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet.
~ FoodNetwork.com ~
Sorbet is often served as a dessert, but it can also be served as a palate cleanser after the main course. This Basil-Limoncello version would be perfect for either. You begin by making a basil infused simple syrup. Once it is cooled it is blended with fresh squeezed lemon juice, Limoncello liqueur and just a bit of sea salt to add air to the mixture. The addition of alcohol prevents crystallization and allows the sorbet to freeze
BASIL-LIMONCELLO SORBET (Yield: about 2 quart)
- Prepare an ice bath. Place a 1-quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.
- In a small saucepan set over medium heat, combine the water and sugar and simmer just until the sugar dissolves. Remove from heat and stir in basil. Place over prepared ice bath, stirring occasionally until cold.
- In a blender, puree the cooled sugar syrup with basil, lemon juice, Limoncello and sea salt until smooth. Transfer mixture to an ice cream maker and churn according to manufacturer’ instructions. Transfer to chilled container and freeze until firm enough to serve.
~ Sur la Table ~
What a wonderful dessert this turned out to be! It took some time and preparation, but it was sooo worth it. The apples are sliced on a mandolin and tossed with sugar and spice and everything nice (sorry, really just lemon juice). As the apples sit, they release the juices that will be used to create the wonderful glaze that is spread atop the apple rose. The rose is created by overlapping the apple slices in a prepared pie crust starting along the outside edge. The sugar and apple juice mixture is reduced on the stove top and then brushed across the top edges of the apples. Once it has been placed in a 350 degree oven and baked for thirty or 40 minutes, an apricot glaze is then spread across the top of the pie before it is returned to the oven to finish. This pie is delicious, chock full of apples and a makes a stunning presentation when served.
Apple Rose Pie (Serves 4-6)
- 1 pie crust, premade or homemade
- 2 pounds Honey Crisp apples
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1-½ teaspoons lemon juice
- 2 tablespoons unsalted butter
- 3 tablespoons apricot preserves
- Egg wash
- Preheat the oven to 350 degrees Fahrenheit
- Peel and core the apples, and cut in half. Using a sharp knife or a mandolin, slice each apple into ⅛-inch thick slices.
- Place the sliced apples in a large bowl. Combine and toss with the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt and lemon juice. Let the apples sit for 30 minutes to release their juices.
- Strain the juice from the apples into a small saucepan with the 2 tablespoons of butter. Over medium heat, simmer for about 15 minutes, until the liquid has reduced by half and thickened. Set aside and reserve for later.
- On a lightly-floured surface, roll out the pie dough. Line a pie dish with the rolled-out dough. Fold the edges under and crimp with your fingers. Brush the crimped pie crust with the egg wash.
- Starting at the outside edge, begin to place the apple slices into the pie dish in circles, snuggly overlapping the apple slices and working toward the center of the dish. Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish.
- Pour half of the reserved liquid over the top of the apple slices. To the remaining reserved liquid, add the apricot preserves and stir until dissolved. Set aside in a warm place.
- Cover the pie with foil with vents for steam. Bake for 30 to 40 minutes, or until the apples are tender.
- Remove the pie from the oven and remove foil. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.
~ FoodNetwork.com ~