#MEwx Warm again, rain later and French Apple Gallettes for dessert

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Good morning Augusta

The Boston Red Sox lost to the Baltimore Orioles yesterday afternoon 9-5. We are now 5 and 10.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have mostly sunny skies, turning mostly cloudy with a slight chance of rain this afternoon. Highs in the mid 50s. Light and variable winds.

Tonight we’ll have rain with Patchy fog after midnight. Lows around 40. East winds around 10 mph in the evening, becoming light and variable.

The readings from my weather instruments are:

The outdoor temperature is 42.8°F, the humidity is 42% and the Dew Point is 25.9°F.

The wind direction is North Northwest between 0.1 MPH and 0.3 MPH with a Wind chill of 42.8°F.

The Relative pressure is 29.92, the Absolute pressure is 29.72 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with scattered clouds that are breaking up as we speak.

The UV rating is 0 out of 16, Sunrise is 5:57 A.M., Sunset is 7:22 P.M., Moonrise is 1:33 A.M., Moonset is 3:33 A.M. and the moon phase is Waxing Gibbous.

Augusta’s RAW METAR readings are:

METAR KAUG 141053Z AUTO 33007KT 10SM CLR 08/M02 A2997 RMK AO2 SLP151 T00831022

We received 0.04 inches of snow melt and fog condensation so far this morning.

Let’s get back to a recipe more attuned to local tastes, at least in this household.

FRENCH APPLE GALETTES

Ina Garten

2 sheets frozen puff pastry, thawed in the refrigerator

6 Granny Smith apples

¾ cup sugar

6 tablespoons (3/4 stick) cold unsalted butter, cut in small cubes

¾ cup apricot jelly or warm sieved apricot jam (really, this is optional but adds a nice touch)

3 Tablespoons water, rum, Calvados, etc.

  1. Preheat the oven to 400F.  Line 2 sheet pans with parchment paper or foil.
  2. Place a sheet of pastry on each pan. 
  3. Unfold the pastry sheets and cut each sheet into 4 quarters.  Refrigerate while prepping the apples.
  4. Peel the apples, core them, and cut in half through the stem ends.  Slice each half cross-wise into 1/4” slices.
  5. Place overlapping slices diagonally across each pastry section and one slice on each side.
  6. Sprinkle all the sugar over all the pastry pieces and dot with the butter.
  7. Bake for 40 minutes until brown and the edges of the apples start to brown.  Rotate the pan once during baking. 
  8. When the galettes are done, heat the apricot jelly/jam with the water (or liquor). 
  9. Brush the apples and pastry completely with the jelly mixture.
  10. Loosen each piece with a metal spatula to prevent sticking.
  11. Serve warm or at room temperature.

Notes:  I used Cortland apples and sprinkled them with a little cinnamon sugar before adding at least a tablespoon of white sugar to each piece.  Enough sugar must be used to caramelize over the apples, but the amount is really to your taste.

I also did not bake for the full 40 minutes because the galettes were brown and the apples soft well before that.  It might depend on the type and crispness of the apples used (mine were not really crisp).

I also used a good margarine, not butter.  Blasphemy, I know.

 

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