#MEwx Windy, rainy and French Apple Galettes

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Good morning Augusta

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

here.

This morning it’s cloudy and rainy with a chance of showers this afternoon. Highs in the mid 40s with Northeast winds 15 to 20 mph gusting  to 35 mph.  

Tonight we’ll have cloudy skies with lows in the mid 30s. Northeast winds 10 to 15 mph gusting to 30 mph.

The readings from my weather instruments are:

Our outdoor temperature is 44.8°F, the humidity is 93%, the dew point is 43.0°F and our wind chill is 38.8°F. 

The wind direction is East Northeast between 12.8 MPH and 17.3 MPH.

The Relative pressure is 29.58, the Absolute pressure is 29.31 and rising with a weather graphic indicating cloudiness.

Visibility is 10.0 Miles with rain and overcast.

The UV rating is 0 out of 16, The moon is 71.8% illuminated, the moon phase is waxing gibbous, Sunrise is 6:15 am 81° East, Sunset is 7:09 pm 279° West, Moonrise is 1:34 pm 62° Northeast, Moonset is 4:02 am 300° Northwest and we’ll have 12 hours 54 minutes of daylight today.  

We received 0.90 inches of rain here over the past 24 hours. 

Okay, enough with the chicken and fish. Let’s enjoy something that’s bad for us.

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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