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Rhubarb Galette

By

Enjoy one of the sure harbingers of Spring paired with a lovely Sonoma-Cutrer wine.

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    Serves 8

    Total Time 3 hours

    Prep Time 30 mins

    Difficulty Level Medium

    Ingredients

    2 cups plus 3 tbsps all-purpose flour, divided, plus more for dusting

    1 cup granulated sugar, divided

    1/2 tsp salt

    1 cup (2 sticks) very cold, unsalted butter cut into teaspoon size cubes

    3 tbsps almond meal or finely ground almonds

    2 1/2 pds fresh rhubarb washed, dried and cut into 1-inch lengths

    2 tbps apricot preserves

    2 tbsps Grand Marnier

    Vanilla Bean ice cream for serving

    Directions

    1. Preheat the oven to 375°F. In a food processor, combine 2 cups flour, 1 tablespoon sugar and the salt.

    2. Scatter 1-1/2 sticks of the cubed butter evenly around the blade and pulse a few times, allowing large clumps of the butter to remain.

    3. Drizzle 1/3 cup of ice water over the mixture and pulse to create a dough that looks like coarse oatmeal.

    4. There should still be visible chunks of butter. Remove a bit of the dough and pinch to see if it holds together. If not, add one tablespoon or two of cold water and pulse once or twice.

    5. Remove the dough from the processor, gently press into a flat cake and wrap in plastic wrap.

    6. Refrigerate for at least 1 hour. This can also be made one day or two ahead.

    7. In a medium bowl, whisk together the remaining 3 tablespoons flour, 1/3 cup sugar and the almond meal. Gently toss the rhubarb with this mixture.

    8. On a lightly floured work surface, roll the rested dough out in a 15-inch circle, about 1/8-inch thick.

    9. Carefully transfer the dough to a non–stick or parchment lined baking sheet and spread the rhubarb evenly in the middle, leaving 4 inches on all sides of the dough.

    10. Gently fold the sides of the dough up around the edges of the rhubarb, piecing the dough together to avoid leaving any holes in the edges. Sprinkle the remaining sugar and butter cubes over the rhubarb.

    11. Bake for 1 hour and 20 minutes, rotating the galette halfway through, until the bottom and edges of the crust are golden brown.

    12. In a small bowl, whisk the preserves with the remaining 1 teaspoon ice water and Grand Marnier.

    13. Use a pastry brush to generously brush the liquid all over the edges of the galette. Place the galette back in the oven and bake for about 10 minutes longer or until a glossy finish forms on the crust.

    14. Let the galette cool on the baking sheet for 5 minutes, then transfer to a cooling rack and let cool completely, about 20 minutes. Serve with ice cream, if desired.

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