French Apple Galette
A rustic free-form tart with buttery pastry and spiced apples baked until golden. Impressive enough for dessert, simple enough for any home cook.
- Total time
- 50 min
- Servings
- 6
- Calories
- 285
- Protein
- 3g
Ingredients
- 1.25 cups all-purpose flour
- ½ cup cold butter, cut into small cubes
- ¼ teaspoon salt
- 4 tablespoons ice water
- 5 medium apples (Granny Smith or Honeycrisp), peeled and cored
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 whole egg, beaten
- 1 tablespoon coarse sugar (demerara or turbinado)
Instructions
- 1
In a large bowl, whisk together 1.25 cups all-purpose flour and 0.25 teaspoon salt until combined.
- 2
Add the cold butter cubes to the flour and use your fingertips to rub them together until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter still visible.
- 3
Drizzle 4 tablespoons ice water over the flour mixture, then stir gently with a fork until the dough just begins to come together with some dry flour still visible.
- 4
Transfer the dough to a lightly floured work surface and gently press it into a flat disk about 0.75 inches thick; wrap it tightly in plastic wrap and refrigerate for at least 20 minutes until firm.
- 5
Slice each peeled and cored apple lengthwise from top to bottom into slices about 0.25 inches thick, working around where the core was removed.
- 6
In a medium bowl, whisk together 3 tablespoons granulated sugar, 1 tablespoon cornstarch, and 0.25 teaspoon ground cinnamon until evenly mixed.
- 7
Add the apple slices and 1 tablespoon lemon juice to the sugar mixture, then gently stir with a rubber spatula until all slices are evenly coated; set aside.
- 8
Preheat your oven to 400°F and wait until the indicator light signals it has finished heating, about 10 minutes.
- 9
Line a large baking sheet with parchment paper and place it in front of you.
- 10
Remove the dough disk from the refrigerator, place it on the parchment paper, and gently roll it with a rolling pin into a circle about 12 inches across and 0.125 inches thick.
- 11
Arrange the apple slices in the center of the dough in a circular pattern, overlapping them slightly and leaving a 2-inch border of bare dough around the edge.
- 12
Fold the edges of the dough up and over the apples in loose, natural-looking folds, pressing gently where they overlap; the center apples should remain exposed.
- 13
Brush the folded pastry edges with the beaten egg using a pastry brush, then sprinkle 1 tablespoon coarse sugar evenly over the egg-washed dough.
- 14
Place the baking sheet in the preheated oven and bake for 30–35 minutes until the pastry is deep golden brown and the apple edges look caramelized and tender.
- 15
Remove the galette from the oven and let it cool on the baking sheet for 5 minutes before serving warm or at room temperature.
Tools you’ll need
- large mixing bowl
- whisk
- fork
- plastic wrap
- sharp chef's knife
- cutting board
- medium mixing bowl
- rubber spatula
- baking sheet
- parchment paper
- rolling pin
- pastry brush
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
