Thursday, May 1, 2014

Rhubarb Galette for Ms. Molly

D's beloved piano teacher is leaving the area. And he wanted to bring her a rhubarb pie on her last day. We made this for made one 6" galette.

Pâte Brisée Ingredients

  • 1-1/4 C all-purpose flour, plus extra for rolling
  • 1/4 C finely ground blanched almonds or almond flour
  • 1/4 C organic powdered sugar
  • 1/2 C butter, very-cold, cut into 1/2 inch cubes
  • 3 to 4 T ice water

Filling Ingredients

  • 2 stalks of rhubarb, trimmed and sliced
  • 1 T all-purpose flour
  • 1 T organic coconut sugar

I don't have a food processor, so I use a pastry blender and do it all by hand. Place the flour, ground almonds, powdered sugar, and cold butter in a large bowl. Use the pastry blender until the mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 T at a time, until mixture just begins to clump together. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. Note that too much water will make the crust tough. Once the dough comes together into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes before using.

While the dough chills, mix all of the filling ingredients together in a bowl. Set aside.

Roll out the Pâte Brisée between two pieces of parchment paper and place the crust on a baking sheet. Preheat the oven to 425 degrees F.

Spoon the filling into the center of the dough and, gently, bring the edges of the crust up and over the filling.

Bake the galette for 45-50 minutes. The crust will be slightly browned and crisp to the touch.

We will miss you, Ms. Molly! D has learned so much from you. 
Good luck in your new endeavors.

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