But first, Target marked down their shoes and boots on Thursday. Last spring I decided I needed some rain boots to wear out in the garden, but I didn't want to spend $25 a pair. I happened to be at Target yesterday just after they had their markdowns and was thrilled to find these $25 boots for $6.24! I guess it''s a good time to buy boots!
Since we picked apples last week, I decided I needed to do something with them. So these,
turned into this
I found the recipe in Country Living (have I told you I love that magazine? I do!) Here is the recipe...
Rustic Apple Galette
with Butterscotch Sauce
Makes 8 servings. Working time 20 min.
Total time 1 hr. 5 min., plus 1hr. to chill
2 1/2 cups plus 1 Tbsp. flour, and more for surface
6 Tbsp. sugar
1/4 tsp sea salt
1 1/2 sticks unsalted butter, cut into 1/2 inch cubes; plus 1 Tbsp., melted
3 Tbsp. shortening, cut into pea size pieces
4 large Empire or Granny Smith apples, peeled, cored, and cut into 1/4 inch thick slices
zest of 1 large orange, plus 2 Tbsp juice
1 c. packed light brown sugar
4 Tbsp. unsalted butter
2/3 c. half-and-half
1/4 tsp. vanilla
1. In large bowl, combine 2 1/2 cups flour, 3 Tbsp. sugar, and salt. Add cubed butter and shortening; cut into flour with a pastry blender.
Mix in 3 to 4 tablespoons ice water. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. In a large bowl, toss apples with orange juice. Preheat oven to 425 degrees.
3. Roll out dough on a well-floured surface to a 14 inch circle. Transfer to a parchment lined baking sheet.
4. In a small bowl, mix together remaining 1 tablesppon flour and 2 tablespoons sugar; sprinkle over dough.
Layer apples on dough, leaving about a 2 inch border. Fold edges over apples; lightly brush apples with melted butter and dough with 1 tablespoon water. Sprinkle remaining 1 tablespoon sugar over dough and apples.
5. Bake until crust is golden and apples are tender, about 40 minutes. Lift parchment to transfer galette to a rack to cool.
6. To make butterscotch sauce: In a medium saucepan over medium-high heat, cook brown sugar and butter until mixture begins to bubble. Stir in half-and-half and return to a boil. Boil for 5 minutes, stirring frequently, then remove from heat and stir in vanilla. Serve alongside galette.
Have a great weekend!