#MEwx Downright warm with clouds and French Apple Galettes

By -

Good morning Augusta.

I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.

This morning we have mostly cloudy skies with highs in the lower 70s. Winds will be South 10 to 15 mph gusting to 30 mph.

Tonight we’ll have mostly cloudy conditions with a slight chance of showers during evening hours, then a chance of showers after midnight. Lows around 60°F. Winds will remain Southerly around 10 mph gusting to 25 mph.

We didn’t receive any rain here over the past 24 hours. 

The wind is Southeast between  3.6 MPH and 7.4 MPH.

The Relative pressure is 29.94, the Absolute pressure is 29.74 and rising with a weather graphic indicating clouds and sun.

The  outdoor temperature is 61.2°F, the dew point is 58.9°F, the heat index is 61.2°F and the humidity is 92%. 

Visibility is 10.0 miles / 16.1 kilometers with moderate to mostly cloudy skies.

The UV index is 1 placing the average person at low risk, the solar radiation reading is 108.0W/m2, the moon is Waxing Gibbous and is 96.2% illuminated. Sunrise is 7:23 AM, sunset is 5:24 PM, moonrise is 3:42       PM, Moonset is 4:16 AM and we’ll have 10 hours 0 minutes of daylight today.

Our next Full Moon is on November 8, and our next new moon is on November 23.

 

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.

 

Comments

Post a Comment