Ohhhh, recipes and high-altitude baking.
😅 Original instructions said 50-55 min at 400°F, which felt *very* long, and it was.
At 30, the almond filling spilled over and burned a little on the tray, which was a saving grace in the end - because when I smelled the burning, I caught the rest of the galette at the perfect moment: the bottom crust a nice warm golden-brown, and the apples, splendidly soft.
Not too shabby for a first try!
Pastry perfection.
I lived at 10K feet in Evergreen CO. You can’t imagine how many bakes hit the bin because I failed to adjust properly.
UGH. It's so tricky, because it's not just about cutting down on time. You also need to figure out when a lower heat at a longer time will help better for the moisture content of the bake.
So many variables! Kudos to you for persistence!
My kingdom for a bite of your success.
I have the ingredients to make two more! I just need you and @NiveusLepus and @Graci and @publickovacs and @Kinnison and @BrentSullivan to drop by. No pressure! 😅
