Apple galette is a delicious and rustic dessert that originated in France. It is a type of tart that is simple to make yet incredibly flavorful. The galette is made by rolling out a buttery pastry dough and filling it with thinly sliced apples, sugar, and spices. The edges of the dough are folded over the filling, giving the galette its characteristic rustic appearance.
One of the highlights of apple galette is the combination of the tartness of the apples and the sweetness of the sugar and spices. This creates a perfect balance of flavors that is enhanced once the galette is baked to golden perfection. The pastry dough also adds a layer of richness and buttery goodness to the overall taste. The texture of the galette is equally appealing, with a flaky and slightly crisp crust that pairs beautifully with the tender apple slices.
Apple galette is a versatile dessert that can be enjoyed on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream. The flavors of the galette are also easily customizable, allowing for variations such as adding a touch of cinnamon, nutmeg, or even caramelizing the apples beforehand. With its simplicity and deliciousness, apple galette is a dessert that is sure to please both the apple lovers and the dessert enthusiasts.
Ingredients
Crust
1 1/2 cups flour
1 tbsp white sugar
12 tbsp butter, cubed
1 tsp fine sea salt
1/4 very cold water
Galette
1 large egg
1 tbsp heavy whipping cream
2 tbsp white sugar
2 tbsp butter, cubed
3 large Honeycrisp apples, peeled, cored, and sliced 1/4 inch thick
1/4 cup packed brown sugar
1 tsp cinnamon
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp cornstarch
Method
Crust
Whisk the flour, sugar, and slat together in a large bowl.
Add the butter and mix with your hands until crumbly like course meal.
Add the cold water and mix into a smooth like ball. You shouldn’t have any large cracks in the dough. Wrap with plastic warp and refrigerate for 2 hours.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the apple slices, lemon juice, brown sugar, lemon zest, cinnamon, salt, and cornstarch.
Lightly flour a work surface and roll dough out into a 12 inch diameter of equal thickness. You don’t need a perfect circle. If dough cracks or rips, simply pinch together with your fingers.
Transfer dough to parchment paper lined baking sheet. You can also roll it out on the parchment paper on your work surface for easier transferring. A silicone mat works better for this method though.
Arrange apple slices like fallen dominoes working from center out to 2 inches from the edges. You can make them circular or just line them up like a sunburst.
Fold dough up over the apple slices leaving center exposed.
In a small bowl combine the egg and cream and brush the top of the dough.
Sprinkle dough with sugar and then dot the apples with the 2 tbsp of cubed butter.
Bake 35-45 minutes, rotating every 15 minutes until crust is golden brown and apples are soft and bubbly.
