Description
This classic Apple Galette recipe features a flaky, buttery crust enveloping tender, spiced apple filling. Perfectly rustic and elegant, this open-faced tart is easy to make and sure to impress with its balance of sweet, tart, and warm spices. Ideal for cozy gatherings or a delightful dessert paired with ice cream.
Ingredients
Galette Crust
- 2 and 1/2 cups (300g) all-purpose flour
- 2 Tablespoons (28g) granulated sugar
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter, very cold and cubed
- 1/2 cup (113ml) ice water
Apple Filling
- 2 and 1/2 pounds baking apples, cored, peeled, and sliced
- 1/4 cup (50g) granulated sugar
- 1/4 cup (53g) light brown sugar, packed
- 1 Tablespoon (14g) all-purpose flour
- 1 and 1/2 teaspoons cornstarch
- 1 Tablespoon (14ml) pure vanilla extract
- 1 Tablespoon (14ml) lemon juice, freshly squeezed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into 1/4-inch cubes
Egg Wash and Topping
- 1 large egg
- 1 and 1/2 teaspoons water
- 1/4 cup sparkling sugar
Instructions
- Prepare Galette Crust: In a large bowl, mix the flour, sugar, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter until the mixture resembles coarse meal with pea-sized bits of butter. Gradually add ice water just until the dough begins to form moist clumps. Gather the dough into a ball and flatten it gently into a disc. Wrap in plastic and refrigerate for at least two hours.
- Roll out Dough: Remove the dough from the fridge 15 minutes before rolling to let it soften slightly. Lightly flour your rolling pin and work surface. Place dough in the center and roll evenly from the center outward, rotating the dough a quarter turn between rolls, adding flour as needed to prevent sticking. Roll until about 16 inches in diameter and approximately 1/4 inch thick. Transfer dough to a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
- Make Apple Filling: In a large bowl, combine sliced apples with granulated sugar, brown sugar, flour, cornstarch, lemon juice, vanilla extract, and spices. In a large saucepan over medium heat, melt the butter and add the apple mixture. Cook for about 8 minutes until apples start to soften, stirring occasionally. Remove from heat and transfer to a bowl to cool to room temperature, stirring occasionally to cool evenly.
- Prepare Egg Wash: Whisk together the egg and water in a small bowl until well combined for brushing the pastry.
- Assemble Galette: Remove the baking sheet with the chilled crust from the fridge. Spoon the cooled apple filling onto the center of the dough, mounding slightly in the center. Dot the filling with the cubed cold butter. Carefully fold the edges of the dough over the filling, pleating as needed, leaving the center exposed.
- Finish and Bake: Brush the dough edges generously with the egg wash and sprinkle with sparkling sugar. Bake the galette in the center of the oven at 375°F (190°C) for 40 to 45 minutes, until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the galette to cool for at least 20 minutes before slicing. Serve warm, optionally with a scoop of ice cream for a delightful dessert.
Notes
- Use baking apples such as Granny Smith, Honeycrisp, or Braeburn for the best balance of tartness and sweetness.
- Keep the butter and water cold to ensure a flaky crust.
- Do not over-roll the dough to prevent shrinking during baking.
- The sparkling sugar adds a beautiful crunch and sparkle to the crust.
- Leftover galette can be stored covered at room temperature for 1 day or refrigerated up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American