I received some very creative ideas and let me tell you, the decision was not easy to make. Do I use the smoked salmon or trout, the fruit or get really creative with the Chilean Mussels? Ultimately, my love for fruit, dessert and generally all things sweet pulled me in the direction of the idea from Donna at Cookistry.
I loved her suggestion of making a tart out of the apple and topping it with clementine whipped cream. Since we only had one apple in our package, I turned Donna’s idea into an individual dessert – a simple, but rustic individual apple galette with clementine cream.
This dessert featuring a beautiful crisp Chilean apple and bright citrus scent from the clementines is the perfect end to any meal.
Since Donna did the hard work of coming up with my idea she is going to be rewarded with a Foods from Chile gift bag (value $30)! Don’t fret, though, on missing your chance to win some Chilean food. You have another opportunity tonight! Join me, Foods from Chile and Kitchen Play on Twitter for a party from 7pm EST. Please RSVP if you plan on stopping by (which also makes you eligible to win prizes!). Don’t forget to follow Foods from Chile on Twitter (@FoodsfromChile) before the party.
Oh and you may want to remember this tidbit of information: Chile produces over 20 varieties of apples, from red to green, including Braeburn, Fuji, Granny Smith, Jona Gold, Red Delicious, and Royal Gala.
- ¾ cup all-purpose flour
- ½ teaspoon sugar
- ⅛ teaspoon salt
- 5 tablespoons, cold unsalted butter, cut into ½ inch pieces
- 2-3 tablespoons cold water
- 2 tablespoons Fig Chutney with Merken
- 1 apple (gala or fuji)
- ½ tablespoon sugar
- 1 tablespoon lemon juice
- 1 tablespoon butter, melted
- 1 teaspoon lemon zest
- 1 tablespoon turbinado sugar
- ½ cup heavy whipping cream
- zest from 1 clementine
- ½ tablespoon sugar
- In a medium bowl, mix the flour, sugar and salt. Using a pastry blender, two knives or your hands add the butter – 1 tablespoon at a time and blend until the mixture looks like pebbles.
- Dribble in the water until the dough just comes together, make sure there are no dry patches and it easily forms into a ball. You may not need all the water.
- In a medium bowl, mix the flour, sugar and salt. Using a pastry blender, two knives or your hands, add the butter – 1 tablespoon at a time and blend until the mixture looks like pebbles.
- Dribble in the water until the dough just comes together. Make sure there are no dry patches, and it easily forms into a ball. You may not need all the water.
- Place on a lightly floured piece of plastic wrap, pat into a disk, wrap up with the plastic wrap and refrigerate for at least 30 minutes. Dough can be made up to a day in advance.
- Once the dough is chilled, roll the dough between two pieces of floured plastic wrap until it is ¼ inch thick and 6-7 inches in diameter. Transfer to a parchment-lined baking sheet.
- Heat your oven to 400 degrees F.
- Halve and core the apple, slice ¼ inch thick and place in a small bowl. Toss with ½ tablespoon sugar and lemon juice.
- Spread the fig chutney on the dough, leaving a 1½ - 2 inch border.
- Lay the apple slices on top of the fig chutney and fold the dough up over the side.
- Brush the top with the melted butter. In a small bowl mix the lemon zest and turbinado sugar. Sprinkle over the top.
- Bake for 30-40 minutes or until the crust is golden brown.
- In your stand mixer with the whisk attachment, add the heavy whipping cream, sugar and clementine zest.
- Whip on medium high until it reaches stiff peaks.
- Serve on top of the galette.