Apple Galette

Course: Bakery, Dessert

Cuisine: American

Keyword: Apple Dessert, Apple Galette, Apple Pie, Apple Tart

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings: servings

Calories: 325kcal

A rustic apple galette with buttery homemade pastry, tender cinnamon-spiced apples, and a beautiful decorative topping. Simple and elegant.

Print Recipe

Ingredients

For the Dough

2 cups 250 g all-purpose flour (T65 in EU)
1 teaspoon sugar
¾ teaspoon salt
⅔ cup 150 g cold unsalted butter, diced
¼ –⅓ cup ice-cold water as needed

For the Apple Filling

800 g apples before peeling/coring, peeled, cored, and sliced. Reserve 1½ apples for decorative topping.
2 teaspoons lemon juice
⅓ –½ cup sugar
3/4 teaspoon cinnamon
1½ –2 tablespoons cornstarch Use 1½ Tbsp if using ⅓ cup sugar or 2 Tbsp if using ½ cup sugar
¼ teaspoon salt

To Finish

1 tablespoon cold unsalted butter diced
1 egg beaten with a tablespoon of water (for egg wash)
1 –2 tablespoons coarse or granulated sugar for sprinkling

Instructions

Make the Dough - Food Processor Method (recommended)

Place the flour, sugar, and salt in the bowl of a food processor with a blade.
Pulse once or twice.
Add the cold diced butter and pulse a few times until the mixture has pea sized bits of butter in it.
Place the mixture in a bowl and toss with a fork as you add the ice water a little at a time until the dough just comes together.
Shape into a disk, wrap, and refrigerate for 30 minutes.

To Make the Dough by Hand

Whisk the flour, sugar, and salt in a large bowl.
Add the cold diced butter and cut it in until the mixture resembles coarse crumbs with pea-sized bits.
Place the mixture in a bowl and toss with a fork as you add the ice water a little at a time until the dough just comes together.
Shape into a disk, wrap, and refrigerate for 30 minutes.

Prepare the Apples

Peel, core, and slice all the apples, reserving 1½ apples for the decorative topping.
Toss the remaining apples with lemon juice, sugar, cinnamon, and salt.
Let sit 10 minutes to release juices — this creates a syrup.
Sprinkle with cornstarch and toss again just before assembling.
Save 2-3 tablespoons of the syrup in a small bowl for brushing the decorative slices later.

Roll Out the Dough

On a lightly floured surface, roll the dough into a 12–13-inch (30–33 cm) circle and trim edges with a sharp knife if necessary.
Transfer dough to a parchment-covered baking sheet.

Assemble the Base Layer

Spoon the mixed, cornstarch-coated apples into the center, leaving the 2¼-inch border uncovered.

Fold and Pleat the Dough

Lift one section of dough and fold it over the apples.
Move in one direction, slightly overlapping each fold to create soft, rustic pleats.
Seal any small cracks with your fingers.

Add the Decorative Apple Topping

Thinly slice the reserved 1½ apples into crescent shapes.
Arrange them over the mixed apples in a spiral or fan pattern.

Finish Before Baking

Dot the top of the apples with 1-2 tablespoons of butter.
Brush the folded dough with egg wash.
Sprinkle the crust and the apples generously with sugar.

Bake

Bake at 400°F (200°C) for 30–35 minutes, until the crust is deep golden.
At the 18-20 minute mark, pull the galette out briefly and brush or dab the decorative apple slices with the reserved syrup to keep them moist and glossy.
Return to the oven to finish baking.

Cool

Let the galette cool 20 minutes so the juices can thicken before slicing.

Optional Enhancements

Spoon a few teaspoonfuls of cranberry sauce on the galette for a festive holiday tart. Strain the sauce to remove excess liquid, if necessary, before using.
Brush apples with warm apricot jam after baking for shine.
Serve with vanilla ice cream, whipped cream, or crème fraîche.

Notes

Make the Dough by Hand
Whisk the flour, sugar, and salt in a large bowl.
Add the cold diced butter and cut it in until the mixture resembles coarse crumbs with pea-sized bits.
Place the mixture in a bowl and toss with a fork as you add the ice water a little at a time until the dough just comes together.
Shape into a disk, wrap, and refrigerate for 30 minutes.

Nutrition