As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“A galette is a flat French cake or tart. After baking to a shiny gloss, the filling becomes a sweet and simple masterpiece. Source: Martha Stewart Living, July 2004. Make a 14-inch tart Yield Ingredients All-purpose flour for dusting Sucré dough for tarts 1/4 cup plus 2 tablespoons sugar 1/4 cup unsalted almonds, toasted and cooled 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 1/2 pounds sweet cherries, such as Bing, pitted 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1 tablespoon heavy cream Instructions 1. On a lightly floured piece of parchment, roll out the dough to a 16-inch oval (1/4 inch thick). Transfer the dough and parchment to baking sheets. Chill until cold, about 30 minutes. 2. Process 1/4 cup sugar, almonds, nutmeg, and salt in a food processor until combined. Gently toss with the cherries. 3. Preheat the oven to 375 degrees. Spoon the cherries onto the dough, leaving a 2-inch border. Dot with butter. Fold the edges over, pressing gently. Chill until cold, 30 minutes. 4. Whisk the egg yolk with the cream; brush the edges of the tart. Sprinkle with the remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.”
27.04.2023 @ 05:14
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“A galette is a flat French cake or tart. After baking to a shiny gloss, the filling becomes a sweet and simple masterpiece. Source: Martha Stewart Living, July 2004. Make a 14-inch tart Yield Ingredients All-purpose flour for dusting Sucré dough for tarts 1/4 cup plus 2 tablespoons sugar 1/4 cup unsalted almonds, toasted and cooled 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 1/2 pounds sweet cherries, such as Bing, pitted 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1 tablespoon heavy cream Instructions 1. On a lightly floured piece of parchment, roll out the dough to a 16-inch oval (1/4 inch thick). Transfer the dough and parchment to baking sheets. Chill until cold, about 30 minutes. 2. Process 1/4 cup sugar, almonds, nutmeg, and salt in a food processor until combined. Gently toss with the cherries. 3. Preheat the oven to 375 degrees. Spoon the cherries onto the dough, leaving a 2-inch border. Dot with butter. Fold the edges over, pressing gently. Chill until cold, 30 minutes. 4. Whisk the egg yolk with the cream; brush the edges of the tart. Sprinkle with the remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.”