#MEwx Misty, cool, windy and French Apple Gallettes

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Good morning Augusta

The Boston Red Sox beat the Toronto Blue Jays yesterday afternoon 8-2. We are now 27 and 23. Today’s game is at 12:30.

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

This morning it’s mostly cloudy with areas of dense fog. A chance for showers this morning. Visibility one quarter mile or less at times. Highs in the upper 50s. North winds 15 to 20 mph with gusts up to 35 mph.

Tonight we’ll have partly cloudy skies this evening, becoming mostly clear. Patchy dense fog after midnight with visibility one quarter mile or less at times. Lows in the mid 40s. Northwest winds 10 to 15 mph this evening, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 50.9°F, the humidity is 99% and the Dew Point is 50.7°F.

The wind direction is East Northeast between 7.2 MPH and 9.8 MPH.

The Relative pressure is 29.55, the Absolute pressure is 29.35 and rising with a weather graphic indicating clouds.

Visibility is 10.0 Miles / 16.1 Kilometers with overcast skies and occasional mist.

We received 0.20 inches of new rain here over the past 24 hours.

I’ve posted this recipe before, but always get asked for it when the weather turns good and people want a hand-held goodie to eat with a cup of coffee outside.

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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