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: 342kcal

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

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

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.

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.

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.

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.

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

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.

Bake at 400°F (200°C) for 35–40 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.

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.