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Thyme To Go Apple Galette

October 28, 2012


I know, that title is all sorts of dorky. I recently resigned from a job and brought this into the office on my last day. Life just happens, it’s why I’ve fallen off the bandwagon. Sorry to any friends I have not reached out to yet. I know you’re all busy too.

Was on a quest to devour everything in my fridge, which is where this tart was born. Weird how lack of choice can often result in a perfect storm (sort of like the Frankenstorm that is hitting the northeast).

I read somewhere that when making galettes, it’s good to bake them in a spring form pan, which was superb advice. I love galettes, but hate making them because often the juice of the tart seeps out, becomes unattractive, and (no matter how much parchment paper I use) impossible to clean. I now suggest this too. Genious!

Since I made this for others, I took the peels off, but I’m a big fan of leaving them on tarts. No? Anyone else?

So, let’s see. Any basic pie shell recipe, about 4 apples, ¼ cup of white sugar, ¼ cup of brown sugar, 1 tablespoon of cinnamon and a bunch of fresh thyme. The layer you see on the pastry dough is apricot preserve. I had some left and it just adds awesomeness. Sure, why not? In the end, a pretty good random concoction. I should empty out my fridge all the thyme!

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