Cinnamon Apple Galette with Salted Maple Glaze
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Total Time
1 hr 10 mins
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Servings
6 to 8
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Course
Dessert
Cinnamon Apple Galette with Salted Maple Glaze
Description
The Cinnamon Apple Galette is built on a simple pie dough rolled into a circle to hold a filling of peeled, sliced apples mixed with dark brown sugar, flour, cinnamon, and nutmeg. Chopped walnuts or pecans can be added for texture. The filling is arranged leaving a border, which is folded up and pleated around the apples for a free-form tart.
Egg yolk wash on the crust promotes a golden, shiny pastry once baked at 400°F until apples soften and filling is bubbly and crust is browned. The galette’s flavor combines warm spices and natural apple sweetness with buttery, flaky crust.
The salted maple glaze, made by browning butter to develop nutty depth before whisking with maple syrup, powdered sugar, vanilla, and flaky sea salt, adds a glossy, sweet-savory finish applied hot. The glaze is suggested to be served warm as it can become grainy as it cools. The dessert pairs well with vanilla ice cream.
Tips include reheating the glaze if made ahead and alternatives for brown sugar substitutes or softening hardened brown sugar. This galette offers a visually appealing, manageable seasonal dessert with classic autumn flavors.
Ingredients
- pie dough for a 9-inch single-crust pie
- 4 cups apple from about 3 large apples, peeled and sliced
- ¼ cup dark brown sugar packed
- 1 all-purpose flour heaping tablespoon
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup walnut optional, finely chopped or pecans
Egg Wash:
- 1 egg yolk
- 1 teaspoon water
Salted Maple Glaze:
- 2 tablespoons butter
- ¼ cup maple syrup
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- pinch sea salt flaky
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- To prepare the filling, gently toss together the apples, brown sugar, flour, cinnamon, and nutmeg in a large bowl.
- On a well floured surface, roll the pie dough into a 12-inch circle, trimming edges smooth as needed. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the apple mixture evenly over dough, starting from the center. Sprinkle with chopped nuts if using. Fold over the edges of dough, pleating to make it fit.
- Whisk together egg yolk and water. Brush over the crust and bake for 35 to 40 minutes or until apples are tender and bubbly and crust is golden brown.
- To make the glaze, melt the butter in a small sauce pan over medium heat. Lightly brown the butter, following my tutorial on how to brown butter.
- Remove from heat and whisk in the remaining glaze ingredients.
- Serve galette with glaze and vanilla ice cream.
Notes
- Serve the salted maple glaze warm as it thickens and grains when cooled.
- Reheat the glaze gently over low heat before serving if prepared in advance.
- Brown sugar can be substituted if unavailable; manage hardened brown sugar by softening techniques.
- Use vanilla ice cream as an accompaniment to enhance the serving experience.
User Reviews
Overall Rating
4.5
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