So to me a galette is a free form open-faced tart stuffed with fruit. But come to find out it can be a great many things. According to Dorie, galettes are most likely referring to a cookie, often a fat, flaky Brenton butter cookie...and I am not one to argue with Dorie. The original recipe is for an Orange Galette, the orange coming from the zest and Grand Marnier that they put into the apricot jam. Since I had no Grand Marnier, I went with apricot brandy. This galette has a bit of an identity crisis...it is half sugar cookie half tart...a tarookie, if you will(doubt that name will be catching on anytime soon). The dough is sweeter than traditional pate brisee and so in that aspect it is more like a sugar cookie. But I just can't help thinking it is more like a tart since you have the fruit and meringue topping. I must say they are quite yummy and very versatile, as these could really be made with any jam you so desired. Once again, the only downfall, is that the book doesn't have … [Read more...]