5 from 3 votes
Easy Apple Tart (Apple Galette)
This rustic French apple tart, also known as apple galette, has buttery crisp crust with soft apple filling. It doesn't need a tart pan and easy to make.
Prep Time
25 mins
Cook Time
50 mins
Servings:
8
people
Course:
Dessert
Cuisine:
American
Ingredients
- 1 3/4 cup all-purpose flour
- 2 teaspoon sugar
- 1/4 teaspoon salt
- 3/4 cup butter chilled and cut into 1/2" pieces
- 2-3 tablespoon water ice
- 3-4 apple Granny Smith variety
- 2 tablespoon butter melted
- 5 tablespoon granulated sugar
For the apricot glaze (optional)
- 3 tablespoon apricot preserves
- 1 tablespoon water
Instructions
- In a large bowl combine flour, sugar, salt. Add butter pieces and cut them with flour mixture until it resembles coarse crumbs.
- Add 2 tablespoon water first, using a fork stir the flour mixture to bring into a dough until everything is just moistened. Add a little more water if there are too many dry patches.
- Place a dough in between two large plastic wraps. Roll the dough using a rolling pin until it becomes 1/8" crust. Chill the crust for 15 minutes.
- Preheat oven to 400ºF.
- Peel and core the apples, then cut them into 1/4" thick slices.
- Line a parchment paper on the baking sheet. Peel off one side of plastic wrap from the crust and place it on the baking sheet facing down to the parchment paper. Remove the other side of the plastic wrap from the crust.
- Arrange the apples on the crust leaving 1-1/2" edges. Bring the edges toward the apples and brush the apples with melted butter. Sprinkle granulated sugar on both apples and the crust.
- Bake for 40-50 minutes until the crust gets nicely browned and the apples are soft (Turn the tart once or twice during the cooking time for a even browning).
- Mix apricot preserves with water and heat gently together in a microwave. Brush the tart with the apricot glaze to give a shine.
- Serve the tart warm or at room temperature with a dollop of whipped cream, cream fraiche, or vanilla ice cream.
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