Think Pink! A Pink Pearl collaboration with Jenn Yee of @PastrywithJenn | Featuring her Pink Pearl Apple Galette Recipe

We’re delighted to partner with pastry chef Jennifer Yee of @PastrywithJenn, whose artistry and love of baking highlight the Pink Pearl apple’s radiance in a galette that feels simultaneously humble and extraordinary. With its rosy flesh and tart-sweet flavor, this heirloom apple is at the heart of her recipe—one meant to be savored and shared. 

Jenn Yee is a beloved pastry voice on Instagram (@PastrywithJenn) who continues to inspire us with her visual storytelling, and the joy and creative flair she brings to baking.

Ingredients: We grow and sell several varieties of pink apples while they are available in season, fresh from our orchards beginning in early August with the Strawberry Parfait. The Pink Pearl arrives in mid to late August, typically available through the end of September, alongside Pink Sparkle and Pink Princess heirloom apple varieties.

Pink Apples by the Bag are available at the Farm Shop at Gold Ridge Organic Farms, right here in Sonoma County’s famed apple growing region. 

Pink Apples by the Box for Pre-order (farm pick up): available in 10 pound and 20 pound boxes.

Apple Cider Vinegar

Apple Cider Syrup 

Pink or Heirloom Apple Cider  

Autumn Apple Salad Recipe

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Pink Pearl Apple Galette Recipe

By Pastry With Jenn 

INGREDIENTS

For the dough:

1 1/2 cups (207g) all-purpose flour

½ teaspoon kosher salt

2 teaspoons granulated sugar

8 tablespoons (113g) cold unsalted butter, cubed

4 tablespoons cold water
1 1/2 teaspoons Gold Ridge Organic Farms Apple Cider Vinegar

For the apples:

1 tablespoon all-purpose flour

1/4 teaspoon cinnamon

1 tablespoon + 3 tablespoons granulated sugar, divided

2 pounds (825g) Gold Ridge Organic Farms Pink Pearl Apples, peeled, cored and sliced ¼” thick

2 tablespoons unsalted butter, melted

1 egg, beaten, for egg wash

Demerara sugar, for sprinkling

3 tablespoons apricot jam plus 1 tablespoon water, for glaze

Vanilla ice cream, for serving

Gold Ridge Organic Farms Apple Cider Syrup, for drizzling

DIRECTIONS 

For the dough:

Add the flour, salt, and sugar to a food processor. Pulse for a few seconds to incorporate. Add the butter and pulse until they’re the size of peas. Combine water and the Apple Cider Vinegar. Drizzle the liquid into the feed tube while pulsing, until the dough starts to come together. Dump onto your work surface and knead a few times, then shape into a disc. Wrap in plastic wrap and refrigerate for 1-2 hours.

Preheat the oven to 400°F. Line a half sheet pan with parchment paper.

Roll out the dough into an 11” circle, ¼” thick. Transfer to the sheet pan. Place in the fridge for 10 minutes to firm up before assembly.

For the apples and assembly:

 In a small bowl, whisk together the flour, cinnamon and 1 tablespoon sugar.

Remove the dough from the fridge. Sprinkle the flour mixture evenly in the center of the dough, leaving a 2” border uncovered. Fan 6-7 apple slices in your hand, then place the grouping onto the tart. Repeat with the rest of the apples, until the entire tart, except the border, is covered. Brush apples with melted butter, then sprinkle over with 3 tablespoons of sugar.

 Fold the dough over the edge of the apples, loosely pleating the dough as you go. Brush the edge with egg wash and sprinkle with Demerara sugar.

Bake for 15 minutes. Meanwhile, in a small saucepan over low heat, add the apricot jam with 1 tablespoon of water, and warm it until it liquifies. Set aside.

Lower the oven to 350°F and rotate the pan. Continue to bake another 15-20 minutes, or until the crust is golden and the apples are tender. Place on a cooling rack.

While still warm, with a pastry brush, gently glaze the apples with the apricot jam. Serve slices warm or at room temperature with vanilla ice cream and a drizzle of Apple Cider Syrup.

 Serves 6-8.