Mincemeat Apple Galette – Dinner With Julie


I make a lot of galettes – which sound fancy, but are really free form pies you assemble and bake on a sheet without needing to trim or crimp – and in the fall and winter, they’re often apple ones. Sometimes, I spread some jam onto the bottom of the crust before I pile on the apples, but a couple weeks ago I had a jar of mincemeat on the counter and inspiration struck. It turned out to be a very good idea.

I adore mincemeat – a thick sort of preserve of fresh and dried fruits, citrus, brown sugar, booze (if you want it) and spices you can simmer on the stovetop until your house smells fantastic (it only takes 20 minutes, really) or buy in the jar without shame. (The smell of a jar of Robertson’s all-fruit mincemeat reminds me so much of my grandma, I nearly tear up when I take off the lid.) You don’t need suet (which is beef fat) – I grate in some butter once the mince has cooled down, so that it’s evenly distributed as it hangs out in the fridge or freezer.



But! I digress… this is about galette, and you can use a layer of mincemeat if you like. Because it’s so intense, it’s usually relegated to tarts, but it works well distilled with apples, which I thinly slice without peeling – a galette bakes in about half the time of a full-on pie.

This is perfectly suitable for breakfast too, by the way – I default to an all-butter crust, which is a little sturdier, and makes for a flaky pie you can also eat by the slice out of hand. Happy holidays!

Yields1 Serving

Pastry:

 1 1/4 cups all-purpose flour

 1/4 tsp salt

 1/2 cup butter (or lard, or shortening), cold

 1/4-1/3 cup cold water

Filling:

 2-3 tart apples, peeled (or not) and sliced

 1/4-1/3 cup sugar (or to taste)

 a shake of cinnamon

 1/2-1 cup mincemeat

 2 Tbsp butter, in pieces or thin slices

 milk, cream or beaten egg, for brushing (optional)

 coarse sugar, for sprinkling (optional)

1

To make the pastry, combine the flour and salt in a medium bowl. Slice or cut the butter into chunks, or grate it using the coarse side of a box grater into the flour and blend it in with a fork, pastry blender or your fingers, rubbing any larger chunks of fat until the fat is partially blended in, with some larger chunks remaining (no larger than a blueberry).

2

Add the water and stir until the dough comes together. Gather it up into a ball, pat into a disc, wrap in plastic and refrigerate for half an hour, or up to a few days. (Freeze for longer storage.)

3

When you’re ready to bake, preheat the oven to 375F. On a lightly floured surface, roll your pastry out to a rough circle about 10-12 inches in diameter—I do this directly on a silicone mat. Transfer to a parchment-lined baking sheet.

4

In a medium bowl, toss the apples with the sugar and cinnamon. Spread the mincemeat onto the bottom of the pastry, leaving an inch or so around the edge. Pile the apples on top, arranging and overlapping the slices if you like, and then fold the edge of the pastry over to enclose the fruit, folding it wherever it naturally folds. If you like, dot the fruit with butter, brush the edge of the pastry with milk or cream and sprinkle with coarse sugar.

5

Bake for 45 minutes, or until golden and bubbling and the juices appear thicker, and no longer cloudy. Cool to warm before slicing and serving with ice cream or whipped cream. Serves 6-8.

Ingredients

Pastry:

 1 1/4 cups all-purpose flour

 1/4 tsp salt

 1/2 cup butter (or lard, or shortening), cold

 1/4-1/3 cup cold water

Filling:

 2-3 tart apples, peeled (or not) and sliced

 1/4-1/3 cup sugar (or to taste)

 a shake of cinnamon

 1/2-1 cup mincemeat

 2 Tbsp butter, in pieces or thin slices

 milk, cream or beaten egg, for brushing (optional)

 coarse sugar, for sprinkling (optional)

Directions

1

To make the pastry, combine the flour and salt in a medium bowl. Slice or cut the butter into chunks, or grate it using the coarse side of a box grater into the flour and blend it in with a fork, pastry blender or your fingers, rubbing any larger chunks of fat until the fat is partially blended in, with some larger chunks remaining (no larger than a blueberry).

2

Add the water and stir until the dough comes together. Gather it up into a ball, pat into a disc, wrap in plastic and refrigerate for half an hour, or up to a few days. (Freeze for longer storage.)

3

When you’re ready to bake, preheat the oven to 375F. On a lightly floured surface, roll your pastry out to a rough circle about 10-12 inches in diameter—I do this directly on a silicone mat. Transfer to a parchment-lined baking sheet.

4

In a medium bowl, toss the apples with the sugar and cinnamon. Spread the mincemeat onto the bottom of the pastry, leaving an inch or so around the edge. Pile the apples on top, arranging and overlapping the slices if you like, and then fold the edge of the pastry over to enclose the fruit, folding it wherever it naturally folds. If you like, dot the fruit with butter, brush the edge of the pastry with milk or cream and sprinkle with coarse sugar.

5

Bake for 45 minutes, or until golden and bubbling and the juices appear thicker, and no longer cloudy. Cool to warm before slicing and serving with ice cream or whipped cream. Serves 6-8.



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