Lemony Walnut Raisin Galette Recipes

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APPLE GALETTE WITH WALNUTS AND RAISINS AND A STREUSEL TOPPING



Apple Galette With Walnuts and Raisins and a Streusel Topping image

What could possible be bad about apples, walnuts, raisins with a streusel topping. There are hundreds of such recipes but for some reason or other they all seemed to lack something. This recipe makes two deserts so you can freeze one for later use and there is never a question about their being homemade. While this recipe looks hard it is not. The trick to doing this easily and fast is to use time wisely. While the dough is cooling down, peel, core, and slice the apples. Prepare the balance of the apple mixture so that the mixture can be completed just before using. Make the struesel topping and have it ready to go once the apples are mounded on the dough in the tart pan. Note that some recipes for apple pies, tarts and galettes call for mixtures of apples. I have substitued, with good results, 2 or 3 Jonagold for an equivalent number of granny smiths. I also expect that Cortland, Macoun or Empire would also be good but I would still use the granny smiths in at least equal proportion.

Provided by doctorjerry

Categories     Tarts

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 26

2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
8 ounces unsalted butter
1/4-1/3 cup ice water
8 -10 medium granny smith apples, peeled,cored,sliced 1/2 inch thick
3 tablespoons lemon juice
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon Grand Marnier or 1 tablespoon drambuie (or similar)
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup golden raisin
1 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup mixture of chopped pecans or 1/2 cup walnuts
1/4 cup brown sugar
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons softened unsalted butter
1/4 cup milk
1/8 cup turbinado sugar

Steps:

  • Preheat oven to 400 degrees.
  • Prepare sweet galette dough.
  • Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
  • Add butter to mixture and blend until pea size chunks form.
  • Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
  • Do not overmix.
  • Place dough on floured board and divide into 2 round disks.
  • Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
  • Prepare Apple filling.
  • Fill a large bowl 2/3 full with ice water.
  • Add 3 Tablespoons lemon juice to prevent browning of apples.
  • Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
  • In a smaller bowl mix together the remaining apple filling ingredients and set aside.
  • Prepare Streusel.
  • Mix all ingredients together to form small clumps.
  • Set aside.
  • FINAL ASSEMBLY.
  • Roll each dough disk into 12 to 13 inch rounds.
  • Dough should be about 1/4 inch thick.
  • Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
  • Some paper and dough will hang over ends of the tart pan.
  • Drain liquid from sliced apples.
  • Add remaining flling ingredients to apples and mix well to combine.
  • Add one half of apple mixture to each tart pan.
  • Pile mixture higher in the center.
  • Sprinkle apple mixture with streusel topping.
  • Heavier in the center, lighter towards the edges.
  • Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
  • The galette should be smaller than the tart pan.
  • Brush exposed dough lightly with milk.
  • Sprinkle turbinado sugar on dough.
  • Place tart pans in oven and bake for 40 to 50 minutes.
  • Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
  • Bake until crust has a nice deep brown color.

Nutrition Facts : Calories 902.7, Fat 47.3, SaturatedFat 21.7, Cholesterol 84.9, Sodium 378.5, Carbohydrate 117.2, Fiber 7.6, Sugar 64.8, Protein 9.8

LEMONY OATMEAL RAISIN WALNUT SQUARES



Lemony Oatmeal Raisin Walnut Squares image

I LOVE oatmeal raisin cookies, but this recipe takes the flavor way over the top. The fresh burst of lemon with the raisins is soooo good...and the crunch of the walnuts...YUM! My family, while they love the traditional raisin oatmeal cookie, first turned their noses up at these the first time I told them I was making them, but...

Provided by Lisa Myrick

Categories     Other Snacks

Time 50m

Number Of Ingredients 12

2 c raisins
14 oz sweetened condensed milk
1 Tbsp fresh lemon juice
1 Tbsp grated lemon zest
2 stick butter, softened
1-1/3 c firmly packed brown sugar
1-1/2 tsp vanilla extract
1 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2-1/2 c oats (not instant)
1 c chopped walnuts, slightly toasted

Steps:

  • 1. HEAT oven to 375 F. Lightly grease a 9 x 13 pan; set aside.
  • 2. In saucepan, COMBINE raisins, sweetened condensed milk, lemon juice and lemon rind. Cook and stir over medium heat just until bubbly. Cool slightly.
  • 3. In bowl, COMBINE butter, brown sugar and vanilla; beat well.
  • 4. ADD flour, baking soda and salt; mix well. Stir in oats and walnuts.
  • 5. RESERVE 2 cups oat mixture for topping. PRESS remaining mixture into prepared pan.
  • 6. SPREAD raisin mixture to within 1/2 inch of edges. SPRINKLE with reserved oat mixture; press lightly.
  • 7. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack. Cut into 48 squares (or the size you prefer them to be).

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