oh it’s so nice to be opening again this saturday.
we have been working all spring and summer
to welcome you into the orchard.
we will be picking ..
macintosh, gravenstein, ginger gold and prima apples
this long weekend.
the apple that tastes like september and back to school and my childhood!
a canadian classic. they are tart, crisp and juicy!
best eaten fresh but also great for sauce.
crisp and tangy, they are a little sweeter than a mac,
with honey scented flesh.
an old variety that is a favourite for baking in the east coast.
use gravensteins in cider. they are also great for drying.
gravensteins are available only for a short and sweet time.
a sweet, mellow, juicy apple that is so delightful.
thirst quenching and filling..a perfect snack.
they are wonderful baked in galettes,
tarts or pies..keeping their shape well.
they are great for juicing too.
prima
oh you have to try these..
it’s our first year to invite you into this new baby orchard.
a very fragrant, juicy apple, prima are more sweet than tart.
you will love their very firm and crunchy texture.
they are slow to discolour when cut..
making them wonderful for a salad and charcuterie board.
apple and hazelnut tart
a lovely way to celebrate summer’s end and the unofficial beginning of fall..
i have collected so many recipes over the years and this this galette combines a few favourites.
the buttermilk pastry is from judy kim.
the hazelnut frangipane layer is adapted from julie jones.
the carmelized apple filling is from aran goyoaga.
you will need..
the pastry..
3 cups of flour
1 teaspoon of salt
2 tablespoons of sugar
1/2 pound of unsalted butter, cut int o 1/2 inch cubes and chilled
1/2 cup of chilled buttermilk
the hazelnut frangipane..
2/3 cup of ground hazelnuts
2/3 stick of unsalted butter.. a generous 6 tablespoons
3 tablespoons of sugar
1 egg
1 tablespoon of flour
the caramelized apple filling..
3 or 4 medium, juicy apples
use our ginger gold or gravensteins this week!
1/2 cup of sugar
2 tablespoons of apple cider vinegar
1 tablespoon of vanilla
you could add 1/4 teaspoon of cinnamon or cardamom or both
1 tablespoon of butter
1 tablespoon of flour
egg wash
1 egg mixed with 1 tablespoon heavy cream
2 ish tablespoons of coarse brown turbinado sugar
preheat your oven to 425° and line a baking sheet with parchment.
make the pastry..
this recipe makes 2 disks.. you only need 1for this recipe.
you could freeze one, or double the filling and frangipane recipe and make 2 galettes.. one for you, one for a friend.
in a large mixing bowl combine flour salt and sugar.
add the pre cut butter all at once.. toss until each piece is coated with flour.
with your hands, break butter into the flour using a slow finger snapping or sliding motion, creating flats shards of butter covered in flour.
drizzle small amounts of the child buttermilk all over the flour mixture, and incorporate it into the flour mixture.. repeating until all the buttermilk is used.
mix until it just sticks together.. turn the dough onto a lightly floured surface.. knead for a minute or two.. 5 to 7 turns
divide the dough into 2 pieces.. flatten each into a disc and wrap tightly in plastic.
chill for an hour to rest.
bring the dough to room temperature for a couple of minutes before rolling.
on a piece of parchment paper, roll a disc from the centre out to create a rough circle 1/8 inch thick.
the charm of a galette is the rustic, imperfect edges.
place on a cookie sheet.
make the hazelnut frangipane..
beat the butter and sugar until creamy.
add the egg and ground hazelnuts.
fold in the flour.
cover and set aside.
make the caramelized apple filling..
peel, core and thickly slice the apples.
heat a large pan on medium heat.
sprinkle in the sugar and cook until it turns a caramel colour.
with a wooden spoon stir in the butter, cider vinegar, spices and vanilla.
add the apples.. stirring to cover them in the caramel and cook on low for about 7 minutes, until tender.
remove pan from the heat, and let the filling cool until lukewarm.
spread the hazelnut frangipane on the pastry, leaving a 3 inch border.
pile the cooled, cooked apple mixture on top of the frangipane.
gently press the pastry edges up towards the centre, over the filling.. overlapping the edges every 4 inches or so.
brush the pastry with the egg wash and sprinkle with turbinado sugar.
bake until golden.. about 35 to 40 minutes.
serve warm with vanilla ice cream.
enjoy the long weekend!
we look forward to seeing you!
warm safe hugs,
laura
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