Apple Galette
Updated September 29, 2024
Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 2 hours, plus cooling
- Prep Time
- 50 minutes (includes making and chilling the dough)
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ teaspoon ground cardamom or cinnamon (optional)
¼ cup/50 grams sugar, plus more for sprinkling
Flour, for rolling
1 disk sweet tart crust, chilled
3 small apples (such as Golden Delicious, Pink Lady or Honeycrisp)
2 tablespoons cold salted butter, cut into pieces
2 tablespoons heavy cream
2 tablespoons apricot jam
Nutritional analysis per serving (8 to 10 servings)
26 grams carbs; 9 milligrams cholesterol; 188 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 2 grams fiber; 115 milligrams sodium; 1 gram protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. If using the cardamom, combine it with the sugar in a small bowl.
- Step 2
On a lightly floured surface, use a lightly floured rolling pin to roll the dough out into an 11-inch circle. Transfer to a parchment lined baking sheet.
- Step 3
Cut each apple around its core into 4 pieces (no need to peel), cutting straight down and slightly rotating the apple between cuts, leaving a square core. Discard the core and thinly slice the apple pieces into half-moon shapes. Shingle the apple slices in overlapping rows, leaving a 2-inch border all the way around. Sprinkle the ¼ cup sugar (or the cardamom-sugar mixture) evenly over the apples. Top with the pieces of butter.
- Step 4
Lift and press the edges of the dough up over the fruit, folding as necessary. Brush the crust with the heavy cream and sprinkle with sugar.
- Step 5
Bake the galette until the crust is deep golden brown and the apples are tender, 30 to 35 minutes. Meanwhile, stir the apricot jam and run it through a fine mesh sieve or slotted spoon to remove any large pieces of fruit. Immediately brush the apples lightly with the apricot jam. Let cool slightly before serving.
Private Notes
Comments
With kudos to The Grand Central Baking Book, I like to line my galette with what I call “crust dust,” a mixture of 2 parts sugar, 1 part flour, and 1 part nut flour (any kind—almond, hazelnut, etc.). I mix up a bunch of it and store in a Ziploc in my freezer. I sprinkle a handful (about 1/4 cup) onto the crust before adding the filling to avoid leaks and provide a little thickening. No need to defrost before using.
This looks delicious and I can't wait to make it but... who cuts a galette like that? What kind of selfish individual (who, don't get me wrong, I wish I was bold enough to be) would cut a huge wedge of sparkly sugary crust for themself, leaving someone with a slice of all apple and no crisp? Dastardly. I sort of love it.
Instead of using the apricot glaze, I mixed the cinnamon and sugar into the apple slices, let them macerate for an hour, strained the juices that I cooked down with a little butter into an apple Carmel and used that as my glaze
Easy and delicious.
Quite good. Served as a simple lighter dessert following a lasagne. Used frozen shortcrust as a shortcut. Have used frozen puff in the past and find that a better sub in this type of tart when not making pastry from scratch. Was worried it would be too sweet with the sugar on top so only used about 2/3 but could have used the full amount. Did toss my apples with lemon juice beforehand as had cut and was letting them sit to get ahead. Would make again with puff, and big fan of frangipane so would add that too.
Made this written with rave reviews.