Apple Galette with Ginger Glaze

Apple Galette with Ginger Glaze
Photo by Scott Phillips


  • 2 Granny Smith apples, cored and thinly sliced (no more than 1/8 inch thick)
  • 1-½ Tbs. finely chopped fresh ginger
  • Pinch salt
  • 1 Tbs. water
  • 1 Tbs. unsalted butter, cut into small pieces
  • 1 sheet (about 9 oz.) frozen puff pastry, thawed
  • 2 Tbs. granulated sugar
  • + 2 more ingredients
    • 2 Tbs. apricot jam
    • (see "How to core an apple quickly" )

Heat the oven to 425°F. On a lightly floured surface, roll the dough to a 13-inch square. Trim off the corners to make a rough circle -- it doesn't need to be perfect. Slide the dough circle onto a parchment-lined or nonstick baking sheet. Prick the dough all over. Arrange the apples in neat co...

View full recipe at Fine Cooking


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