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Apple Galette
5 from 24 votes

Apple Galette

The Apple Galette is a rustic, free-form tart showcasing a buttery, flaky crust and a sweet-spiced apple filling. It uses a mix of baking apples, sugar, and cinnamon to create a balanced sweetness with a hint of warmth. The edges of the pastry fold over the filling, creating a casual yet appealing dessert great for showcasing seasonal apples.

Prep Time
30 mins
Cook Time
40 mins
Additional Time
50 mins
Total Time
2 hrs
Servings: 8
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. In a large mixing bowl whisk together flour, sugar and salt.
  2. 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).
  3. 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.
  4. Press into an even disk (about 5 to 6 inches across). Wrap in plastic wrap and chill 30 to 60 minutes.
  5. Preheat oven to 375 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
  6. Remove dough from fridge, dust top with flour and roll out onto a well floured surface to about a 13.5-inch round.
  7. 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.
  8. Peel, core, halve and thinly slice each of the apples (about 1/6th-inch thickness, if using golden delicious slice 1/4-inch).
  9. Place apples in a large mixing bowl, add 1/4 cup sugar and the cinnamon and toss to evenly coat.
  10. Align apples in a circular pattern over crust, leaving about a 2-inch edge uncovered with apples.
  11. Fold dough edges up over apples. Start at one point in the round then move around the crust folding up about every 3-inches.
  12. 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.
  13. Bake in preheated oven until apples are tender, about 40 to 50 minutes. After removing from the oven
  14. 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.