Apple Galette
User Reviews
5
Apple Galette
Description
Apple Galette is a rustic tart made with a single crust rolled out as a flat round, filled centrally with a spiced apple mixture, then folded up and pleated over the edges of the fruit to form an open-faced tart. The filling combines peeled and quartered apples sliced thinly, mixed with light brown sugar, lemon juice to brighten, cornstarch for thickening, warming cinnamon and ginger, salt for balance, and a touch of vanilla for aroma. The galette bakes at moderate heat until the crust is golden and the apples tender yet holding shape. The coarse sugar sprinkled on the crust adds a delicate crunch to the buttery pastry.
The texture contrasts between the tender apple filling and the flaky crust create a satisfying bite, while the gentle spices enhance the natural apple flavor without overpowering it. This style of tart is less formal than a traditional pie but offers a similar comforting fruit dessert experience.
Serve warm, optionally accompanied by vanilla ice cream for a creamy contrast. Its presentation suits casual family meals or a laid-back dessert when you want something fresh and handmade but not overly fussy. Chilling the dough before baking helps keep the crust crisp. Reserved apple juices glaze the finished tart, adding shine and extra flavor.
Ingredients
- 1 (single crust) Best Ever Pie Crust
- 1 1/2 pounds apple peeled and cut into 1/4-inch thick slices, 680 grams, baking, about 3 large apples
- 5 tablespoons light brown sugar 63 grams, lightly packed
- 1 tablespoon lemon juice fresh
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt fine
- 1/2 teaspoon vanilla extract
- 1 egg large, beaten
- 1 1/2 teaspoons water divided
- coarse sugar for sprinkling
- 1 tablespoon apricot jam or jelly
- vanilla ice cream for serving if desired
Instructions
- Line a rimmed baking sheet with parchment paper.
- Remove the pie crust from the fridge to soften slightly while you prepare the filling.
- Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in bowl.
- Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.
- Using a slotted spoon, pick up the apples from the bowl, leaving the excess juices behind, and arrange them in the center of the dough, leaving a 2-inch border around edge. Set aside 1 tablespoon of excess juice for step 7. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
- Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.
- Once preheated, beat the egg with 1/2 teaspoon of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
- Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.
- While the galette cools, combine the apricot jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the apples.
- Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.
- Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.
User Reviews
Overall Rating
5
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