As American as Apple Galette! For a tart you can share, this delicious recipe is a simple twist on the apple pie. The Fisher® Pecan Halves bring out the crunch for the baked apples and Brie.
1 cupFisher® Pecan Halves, divided
1 3/4 cup plus 1 tbsp. flour, divided
1/8 teaspoon salt
3/4 cup unsalted butter, diced
5-6 tablespoons iced water
4 small apples, peeled and sliced
2 tablespoons sugar
1/2 teaspoon cinnamon
4 ounces brie cheese, cut into wedges
Preheat oven to 375°F
Place ½ cup of pecan halves in the bowl of a food processor, pulse until they are the texture of course breadcrumbs. Add flour and salt, pulse to blend. Add ½ cup of cold, diced butter. Pulse until butter forms pea-sized pieces. Add ice water until the mixture just starts to come together. Remove from the processor and form into a disk. Wrap dough in plastic wrap and chill for at least one hour.
While the crust is chilling, heat remaining ¼ cup of butter in a large skillet over medium heat until butter begins to brown and smell nutty. Add apples, sugar and cinnamon. Cook, stirring occasionally, until apples begin to soften. Add remaining 1 tbsp. flour and remove from heat.
Roll out the dough on a well-floured surface until it forms a large circle about ⅛ inch thick. Place rolled dough onto a cookie sheet and top apple mixture leaving a 3 inch border uncovered by apples. Arrange the cheese wedges on top of the apples and sprinkle remaining ½ cup pecans over the filling. Fold the uncovered border over the filling to form a rustic tart. The apple filling will be visible in the center.
Bake the galette for 40-45 minutes or until the tart has browned and the center is fully cooked.