This week's baking assignment at Tuesdays With Dorie (TWD) is Apple Pielettes from Dorie Greenspan's fabulous book "Baking Chez Moi". I have missed a few weeks of baking with the group, and have not been baking much lately either. Hopefully, that will change!
Freshly baked Apple Pielettes. Smells wonderful while baking.
- For the galette dough : I've reduced a tablespoon of sugar for a double-recipe.
- I've used dark raisins soaked in 2 tablespoons of rum overnight. The raisins absorbed every drop of the rum by the next day.
- Instead of apply jelly or marmalade, I've used 2 tablespoons Rhubarb-Ginger soft set jam.
- Omitted the grated nutmeg for the filling.
- Used a smaller size muffin pan, not the regular standard-sized ones. The cookie cutters I used to cut out the pastry dough are : 3-1/2 " for the base and 2-1/2" for the top, which fits the muffin pan perfectly.
The baked pielettes came out of the muffin pans easily. Except for one which has the juice bubbling up through the slits at the top of the pielettes and flowed onto the pan. It was stuck and fall apart when I tried to take it out, but I did enjoyed it straight from the muffin pan with a spoon! Yummy! The rest came off pretty easy.
These are so, so, good! The crust is so tender crisp, and buttery. I like the filling, not too sweet, with all the right balance of flavours from the apples, raisins, dried apricots, vanilla, cinnamon, and I'm so glad I've used the Rhubard-Ginger jam, they are a wonderful addition to the filling. These pielettes are perfect for breakfast, tea-time or just a snack with a cup of tea anytime of the day.
This post is linked to Tuesdays With Dorie (TWD)