Subj : BH&G 2703
To   : All
From : Dave Drum
Date : Fri May 14 2021 11:26:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Galette
 Categories: Pastry, Pies, Fruits, Citrus
      Yield: 6 Servings
 
MMMMM---------------------------DOUGH--------------------------------
  1 1/4 c  All-purpose flour
    1/2 c  Cold unsalted butter; cubed
      1 tb Sugar
    1/4 ts Salt

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Sweet cherries; stemmed,
           - pitted, halved
    1/3 c  Granulated sugar
      1 tb Cornstarch
      1 tb Lemon juice
    1/4 ts Almond extract
    1/8 ts Salt
           Cream or half & half; for
           - brushing
      2 tb Turbinado or raw sugar
 
  DOUGH: In a food processor, combine flour, butter, sugar
  and salt. Pulse until butter resembles coarse crumbs (a
  few larger pieces are okay). With machine running, stream
  in 2 tbsp ice water, about 20 seconds. Check to see if
  dough has come together. If it seems dry, add ice water 1
  tbsp at a time with machine running, being careful not to
  make dough too wet. Do not overmix. Transfer dough onto a
  work surface, form into a disk, wrap in plastic and
  refrigerate for 1 hour.
  
  FILLING: Heat oven to 375ºF/190ºC.
  
  In a bowl, combine cherries, sugar, cornstarch, lemon
  juice, almond extract and salt. Set aside.
  
  On a lightly floured surface, roll out chilled dough to a
  13" circle. Transfer dough to a baking sheet lined with
  parchment paper. Pour filling into middle of dough,
  leaving a 2" border around edges. Fold edges over filling
  (galette should be 9" wide when complete). Brush border
  with cream and sprinkle with sugar.
  
  Bake at 375ºF/190ºC for 50 to 55 minutes, until crust is
  golden brown. Cool on a wire rack before slicing.
  
  Family Circle | March 2015
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The grocery stores in hell don't carry garlic or chocolate.

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