Monday, February 2, 2015

Rustic Orange And Honey Crisp Galette

     If there's anything I love to bake its galettes, mostly because you can make them out of anything. My favorite is the apple galette, made with some amazing tart apples. Or when it's summertime a peach or black cheery galette is always a good idea. But winter is when theirs no fresh peaches or cherries around. So I though up this new recipe for orange and honey crisp galette. Fresh sliced oranges baked under a amazing layer of oatmeal crisp and topped off with honey. Sounds amazing right? Just wait till you try it, the flavors come together perfectly. 

  1. -a flat round cake of pastry or bread.

Hope you enjoy this Recipe 



Crust :
• 1 1/2 cups flour 
• 2 tbsp granulated sugar 
• 6 tbsp cold unsalted butter
• 1/4 cup cold water 
• pinch of salt 

• 4 Oreages 
• 1/3 cup granulated sugar 
• 4 tbsp flour 
• 1/4 cup pure honey 
• 1/2 tsp pure vanilla extract 
• 1 tsp cinnamon

Crisp : 
• 1/2 cup quick cooking oats 
• 1/4 cup granulated sugar  
• 3 tbsp all purpose flour
• 2 tbsp softened unsalted butter 
• 1/4 tsp cinnamon 

Topping : 
• 2 tbsp  heavy cream
• 2 tbsp granulated sugar 


Preheat the oven: 425 F  Bake: 45-50 mins 

1  Crust: In a large mixing bowl combine the flour, butter, sugar and salt. Then using 2 forks mix in the butter until the mixture becomes the size of peas. Add in the cold water and kneed the dough for about a minute. 

2  Roll out the dough into a 12 inch round piece. Cover with plastic wrap and set in the freezer on a pan for about 10 mins, for fast cooling. 

3  Filling: Cut up the oranges  into 1/2 inch slices, cut off the peel and gentle toss them in a bowl with the flour, sugar, cinnamon, vanilla and honey. Set aside 

4  Crisp: In a medium bowl combine the Oats, sugar, flour, butter and cinnamon to make the crisp. Using your hands or a spoon press it together until well combined. 

5  Transfer the Oranges to the middle of the dough and top with the crisp. Now fold over the side of the dough about 1 1/2 inch to make a crust.
Topping: Then mix the cream and sugar in a cup and spread it on top of the crust using a brush. 

6  Cool the Galette in freezer for about 10 minutes before baking. Bake for 45 - 50 minutes, let it cool for 15 minutes before serving. 


Another fruit tart recipe from the blog: Fresh Peach Crostata