Apples, hunger & creativity
Apple Galette
A friend just messaged me that they had a glut of apples and wanted to make a dessert. However, they just moved abroad and don't have measuring cups or much in the baking equipment department. I immediately recalled my time living in Italy, when I too had very little equipment, but managed to make this tea cake recipe (almost weekly) or a galette, using the pate sucre recipe from my pecan tart recipe.
I have the perfect recipe for lack of measuring cups! So glad you asked. I foresee a Sunday dessert coming your way. Guessing you didn't think I'd respond so quickly.
While in Italy, my friend Giulia taught me how to make the classic French yogurt cake that all kids learn to make in France. You generally use the single serving 1-pot yogurt container as a measuring cup, but you can use a cup or whatever you have on hand. I made this with my students at the cooking school. I don't think you have to be too exact and I've also made with less sugar or mashed banana. I'd either grate or dice the apples, depending how much of an apple taste you'd like -grated will have less taste. I made this almost weekly while living in Italy where I didn't have proper measuring tools and it came out more or less each week and I used whatever fresh fruit or dried I had on hand. It's very forgiving and can be done in whatever pan you have. I do suggest you line the pan with parchment paper (if you have) or grease generously.
If you are lacking on some of the ingredients above, I'd suggest a galette. Basically a pie dough that's filled with fruit and baked flat on a baking tray (with edges folded, in case the fruit leaks some juices). I'd make this recipe for pie dough, roll into whatever shape you like, leaving an edge to fold over to form a 'crust' and fill with sliced apples that you've mixed with a bit of sugar and cinnamon, squeeze of lemon, and maybe a few tiny pats of butter too. And a sprinkle of sugar on top of extra crunch and sweetness, but not necessary. Bake at 350F/180C until golden, about 25 minutes or the moment you smell a delicious smell - it's done. You can also layer some marzipan under the apples for a truly decadent dessert. *Oh and if you cannot locate a measuring cup, do you have a scale? I find it essential and much better than measuring cups. Or if neither, just find your favorite mug, teacup or cup to approximate. This pie dough is stiff, but sticky, so as long as you can get the dough to come together to form a ball you can make it. You cream the butter and sugar together using room temperature butter, so it won't be too difficult to do by hand. Using the food processor is just a quicker way. This is the best pie crust because it doesn't break as you roll it out.
Fingers crossed for success. Let me know if you too try either of these recipes. I'd love to hear.