Apple Galette
User Reviews
5
Apple Galette
Description
This Apple Galette features a handmade crust made from all-purpose flour, sugar, salt, and cold butter cut into pea-sized pieces, combined with ice water and chilled before rolling out. The crust is rolled into a large round and folded over a filling of thinly sliced baking apples mixed with sugar and cinnamon. Small diced butter pieces dot the fruit filling to enhance richness as it bakes.
When baked at 375°F, the crust becomes golden and flaky, while the apples soften but retain some texture. The added sugar caramelizes slightly, and the cinnamon intensifies the warmth of the filling. The edges of the dough fold up and over the filling create an informal tart shape without the need for a pie pan.
This galette is excellent served warm or at room temperature, potentially with a drizzle of honey or warmed apricot preserves as noted. The recipe suggests using a blend of baking apples such as Honeycrisp, Pink Lady, or Granny Smith for complementary tartness and sweetness.
Adjustments in sugar can be made depending on the tartness of the apples to balance sweetness to taste.
Ingredients
Crust
- 1 1/2 cups (214 g) all-purpose flour scoop and level to measure, unbleached
- 1 Tbsp (11 g) granulated sugar
- 1/4 tsp salt
- 10 Tbsp (142 g) unsalted butter cut into 1/2-inch cubes
- 4 to 5 Tbsp water ice
Filling
- 1 1/2 lbs (3 large) apple baking variety
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp ground cinnamon
- 2 Tbsp (28 g) unsalted butter diced into 1/4-inch cubes
Finish
- 1 large egg + 1/2 Tbsp water
- 1 Tbsp (11 g) turbinado sugar or sparkling sugar
- 1 Tbsp honey or 1 1/2 Tbsp apricot preserves heated with 1/2 tbsp water and strained (optional)
Instructions
- In a large mixing bowl whisk together flour, sugar and salt.
- Add 10 Tbsp butter cubes and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout (some larger are fine).
- Drizzle in 1 Tbsp ice water at a time and toss right away, adding just enough water until mixture comes together in larger clumps. Dump dough out onto a clean surface and knead several times until dough just comes together.
- Press into an even disk (about 5 to 6 inches across). Wrap in plastic wrap and chill 30 to 60 minutes.
- Preheat oven to 375 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
- Remove dough from fridge, dust top with flour and roll out onto a well floured surface to about a 13.5-inch round.
- Fold dough in half then in half again and transfer to a parchment paper lined baking sheet with the corner in the center and unfold the dough (it will run up the sides of the pan and that's ok). Transfer to fridge.
- Peel, core, halve and thinly slice each of the apples (about 1/6th-inch thickness, if using golden delicious slice 1/4-inch).
- Place apples in a large mixing bowl, add 1/4 cup sugar and the cinnamon and toss to evenly coat.
- Align apples in a circular pattern over crust, leaving about a 2-inch edge uncovered with apples.
- Fold dough edges up over apples. Start at one point in the round then move around the crust folding up about every 3-inches.
- In a mixing bowl whisk egg with water then use a pastry brush to brush edges of the pie crust. Sprinkle edges with the turbinado sugar. Dot remaining 2 Tbsp butter over apples.
- Bake in preheated oven until apples are tender, about 40 to 50 minutes. After removing from the oven
- Let cool for about 10 minutes. Brush with honey or apricot preserves if desired before slicing. Serve with vanilla ice cream if desired.
Notes
- Use a mix of baking apples like Honeycrisp, Pink Lady, Granny Smith, Empire, Braeburn, Jonagold, Cortland, and Golden Delicious for varied flavor and texture.
- Slice Golden Delicious apples thicker (1/4 to 1/3 inch) compared to tart apples to prevent them from becoming too soft during baking.
- If your apples are tart and you prefer a sweeter galette, consider adding an additional 2 tablespoons of sugar to the filling.
User Reviews
Overall Rating
5
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