Heirloom Apple Galette from Kendall College

November 22, 2009 6:48:09 AM PST
Chicago-based Kendall College is celebrating its 75th anniversary. Kendall's School of Culinary Arts is recognized as one of the country's leading culinary education programs. To honor its 75th annivesary, Kendall College's on-site fine-dining restaurant, The Dining Room is serving the following dessert recipe.

For the tart shells:
3 cups flour
10 ounces unsalted butter, cut into pieces and chilled
2 Tbl. sugar
one-half tsp. salt
3/4 cup plus additional ice water if needed

Place flour, butter, sugar and salt in a processor and pulse to coarse crumbs. Add the ice water and pulse just until mixture begins to hold together. Flatten the dough into a disc, and refrigerate for 2 hours. Roll out dough on a floured surface and cut twelve 6 inch circles out of it. Place the circles on parchment lined baking sheets and wrap and refrigerate.

For the tarts:
12 Granny Smith apples
4 ounces unsalted butter
three-quarters cup sugar
1 very well beaten egg

Peel core, and medium slice the apples. Caramelize the sugar and add the apples and butter. Sauté until the apples are tender. Divide the apples among the center of each pastry round. Fold the edges over to form a 1 inch border. Brush the border with the beaten egg. Preheat the oven to 425°. Bake the tarts for 20 minutes or until golden.

Salted toffee sauce:
6 oz. butter
1 and one-half cup light brown sugar
1 cup heavy cream
one-half cup corn syrup
one-half tsp. vanilla
one-half tsp. fleur de sel

Melt the butter in a small sauce pan. Add the brown sugar and heat and stir to dissolve. Bring to a boil; add cream, corn syrup, vanilla and fleur de sel. Simmer about 5 minutes until slightly thickened. Cool to room temperature.

Candied apple:
heavy simple sugar, (2 cups sugar, 1 cup water)
thin slices of apple (slice on electric slicer)

Preheat oven to 250 degrees. Heat simple syrup to a simmer and add fruit slices. Cook for a few minutes, then carefully remove and place on silpat line sheet pans. Bake until almost dried out.

To Serve: Place a pool of toffee sauce on plate. Place the tart on top of sauce. Dust the edges with powdered sugar and serve with a dollop of whipped cream, and the candied apple. Yields 12 individual tarts.

As part of the celebration, Kendall's on-site fine-dining restaurant, The Dining Room, is offering a special commemorative dessert during lunch service everyday during the fall. The dessert is a delicious Heirloom apple galette with Fleur de Sel toffee cream and candied green apple crisps. For reservations call 312.752.2328.


Load Comments