But it’s easy.  So easy.

Rustic Baking is not necessarily very Rustic.  It often requires a food processor.  But I suppose it’s more of a feeling, a way of baking, as opposed to the actually process.  And it’s kind of fun to say.

So if you’re feeling casual, if you want something delicious, or if you want to show-off, just a little, try a little bit of Rustic Baking.  Make this Apple Frangipane Galette, and then serve it in the most casual way, sort of “Oh!  What’s this?  I just spent the most chill time baking, and it was so relaxing, I forgot about it!  But my, it is a delicious looking tart, isn’t it?” secretly taking joy in the fact that yes, you have succeeded in the casual-bake.  Resulting in pride and yum.

(Stoner baking?)

Apple Frangipane Galette

Loosely adapted from Martha Stewart’s Baking Handbook

Pate Brisee

1 ¼ cups all-purpose flour

½ teaspoon kosher salt

1 tablespoon white sugar

1 stick ( ½ cup) unsalted butter, cold, cut into cubes

¼ cup ice water, plus more if needed

1.  In the bowl of a food processor, combine the flour, salt, and sugar, pulse a few times until just combined.  Add the butter and pulse until the mixture resembles coarse crumbs with some large butter pieces remaining, no more than 10 seconds.  Add half the water and then process, if the mixture is too dry and does not hold together, add the remaining water plus more if need until the mixture just holds together and forms a nice ball.  Form the dough into a disk and refrigerate for at least one hour before using, or freeze for up to one month, thawing in the refrigerator for use.

Apple Filling

4 Granny Smith apples, washed

¼ cup white sugar

¼ cup brown sugar

1 teaspoon cinnamon

2 tablespoons all-purpose flour

A pinch of kosher salt

1.  Peel and core the Granny Smith apples.  I use a vegetable peeler, peeling the tops and then the sides of the apples.  Set in water until all the apples are peeled.  Slice the apples into very thin, thin slices.  Toss with the sugars, cinnamon, flour, and salt.  Set aside.

Frangipane

½ cup almond flour, lightly toasted

2 tablespoons all-purpose flour

½ cup white sugar

A pinch kosher salt

3 tablespoons unsalted butter, room temperature

2 large eggs

1.  Whisk together the almond flour, flour, sugar, and salt.  Add the softened butter and whisk in the large eggs.  Set aside.

Assembly

1 large egg, beaten mixed with a little milk for an egg wash

Sparkling sugar

Cinnamon sugar

1.  Preheat the oven to 375 degrees.  Turn the pate brisee out on a lightly floured surface.  Roll the dough out into a 16-inch diameter circle.  Line a large rimmed baking sheet with parchment paper.  Transfer the dough circle to the baking sheet.  Brush the edges of the dough with the egg wash.  Sprinkle the dough with cinnamon sugar.  Spread the frangipane out in the center of the dough, leaving a 1-½ inch to 2-inch border.  Taking the apple slices, start at the edge of the frangipane and layer the apples in concentric circles until reaching the center.  Fold the edges of the dough up and over the edges of the apples and frangipane, crimping as you go.  This is a rustic tart, so it need not be perfect.  Brush the edges of the tart with the remaining egg wash and sprinkle with sparkling sugar.  Sprinkle cinnamon sugar over the entire tart.  Bake for 45 minutes to 1 hour in the middle of the oven, until the apples are soft and the edges of the tart are golden brown.  Serve warm or at room temperature.  Keeps for two days, but best eaten immediately.

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