Apple Breakfast Wedges
COMIN G TO
ELLIOTTS ON LINDEN
JULY 2013
NOW OPEN
Apple Breakfast Wedges
THE CASUAL SIDE OF
ELLIOTTS ON LINDEN
FEATURING
FULL BAR
&
LIGHT MENU
905 LINDEN RD.
PINEHURST, N C 28374
WWW.ELLIOTTSONLINDEN .COM
910.215.0775
20 | September/October • 2013
Apple Galette
Courtesy of www.bettycrocker.com
Courtesy of www.williams-sonoma.com
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled,
thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick® mix
2 eggs
Maple-flavored syrup, if desired
Heat oven to 400°F. Generously
grease 9-inch glass pie plate with
shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set
aside.
In 2-quart saucepan, heat water
and butter to boiling. Reduce heat to
low. Add Bisquick mix; stir vigorously
until mixture forms a ball. Remove
from heat. Beat in eggs, one at a time;
continue beating until smooth.
Spread batter in bottom of pie
plate. Arrange apples on top to within
1 inch of edge of pie plate.
Bake about 23 minutes or until
puffed and edges are golden brown.
Serve immediately. Drizzle with
syrup.
A galette is a rustic, free-form tart
that is cooked on a baking sheet rather than in a tart pan. It can be prepared with a variety of seasonal fruits.
Serves 8.
For the dough:
2 1/2 cups all-purpose flour
1 tsp. salt
1 Tbs. sugar
16 Tbs. (2 sticks) cold unsalted
butter, cut into 1/2-inch pieces
1/3 to 1/2 cup ice water
For the filling:
2 lb. apples, such as Granny
Smith or Jonagold, peeled, cored
and cut into 1/4-inch slices
1/2 cup sugar
2 tsp. fresh lemon juice
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1 1/2 Tbs. cornstarch
1 egg, lightly beaten
Sugar for sprinkling
1/4 cup apricot jam
Lightly sweetened whipped
cream for serving
To make the dough, put the flour,
