Apple Galette
A rustic free-form tart featuring thinly sliced apples arranged over buttery pastry, sweetened with brown sugar and warmed with cinnamon. The edges are simply folded over for a casual elegance that showcases the caramelized fruit within.
Ingredients
- 1 refrigerated pie crust or homemade pastry dough
- 4-5 medium apples preferably a mix of sweet and tart varieties like Honeycrisp and Granny Smith
- 1/3 cup brown sugar packed
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons cold butter cut into small pieces
- 1 egg beaten (for egg wash)
- 1 tablespoon turbinado or coarse sugar for sprinkling
- Optional: 1/3 cup apricot jam for glazing
Instructions
- Prepare your workspace and ingredients. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Allow refrigerated dough to come to room temperature for about 15 minutes.
- Prepare the apples properly. Core, peel, and slice apples into thin, uniform slices about 1/8-inch thick. Toss them immediately with lemon juice in a large bowl to prevent browning.
- Create the filling mixture. In a small bowl, combine brown sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this mixture over the apples and gently toss until evenly coated, being careful not to break the slices.
- Roll out your dough carefully. On a lightly floured surface, roll the pastry dough into a 12-inch circle about 1/8-inch thick. Transfer to your parchment-lined baking sheet.
- Arrange apple slices decoratively. Place the seasoned apple slices in the center of the dough, leaving a 2-inch border around the edges. You can create concentric circles or simply pile them in a rustic mound.
- Fold the edges with confidence. Gently fold the dough border over the apples, pleating as you go around. The center will remain open, showcasing the fruit.
- Add butter for richness. Dot the exposed apple filling with small pieces of cold butter – this will create pockets of richness as it bakes.
- Apply the egg wash thoroughly. Brush the folded dough border with beaten egg and sprinkle with turbinado sugar for a beautiful golden finish and sweet crunch.
- Bake until perfectly golden. Place in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the apples are tender when pierced with a knife.
- Cool before serving. Allow the galette to cool for at least 15 minutes before slicing. If using, warm the apricot jam slightly and brush over the apples for a glossy finish.
Notes
- For a truly spectacular Apple Galette, try using a mix of apple varieties for complex flavor – Honeycrisp for sweetness, Granny Smith for tartness, and Pink Lady for floral notes.
- Don’t overfill your galette! Too many apples will create excess juice that can make your crust soggy.
- If your kitchen is warm, chill the assembled galette for 15 minutes before baking to help maintain the pastry’s structure.
- The galette can be assembled up to 24 hours in advance and kept refrigerated until ready to bake.
- For extra flavor, try adding 1/2 teaspoon of vanilla extract or a tablespoon of bourbon to the apple mixture.