#MEwx Clouds, warm and French Apple Galettes

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Good morning Augusta.

This morning we have mostly cloudy skies with a slight chance of showers this afternoon. Highs in the lower 70s with light and variable winds, becoming south around 10 mph this afternoon.

Tonight we'll have clouds with Patchy fog after midnight. Lows in the lower 60s with south winds around 10 mph in the evening, becoming light and variable.

The wind direction is Northwest between 0. MPH and 0.2 MPH.

The Relative pressure is 30.19, the Absolute pressure is 29.99 and rising with a weather graphic indicating sun and a few clouds.

We received 0.01 inches of rain here over the past 24 hours.

our outdoor temperature is 63.5°F, the humidity is  97% and the dew point is 62.6°F.

Visibility is 10.0 miles / 16.1 kilometers with overcast skies.

The UV rating is 0 out of 16, The moon is 97.8% illuminated, the moon phase is waning gibbous, sunrise is 6:26 am↑ 89° East, sunset is 6:36 pm↑ 271° West, Moonrise is 7:39 pm↑ 82° East, Moonset is 7:54 am↑ 275° West and we'll have 12 hours 09

Minutes of daylight today.

 

How about some luscious apple galettes for a treat?

 

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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