Apple Galette
Updated Sept. 30, 2024
- 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
- ½teaspoon ground cardamom or cinnamon (optional)
- ¼cup/50 grams sugar, plus more for sprinkling
- Flour, for rolling
- 1disk sweet tart crust, chilled
- 3small apples (such as Golden Delicious, Pink Lady or Honeycrisp)
- 2tablespoons cold salted butter, cut into pieces
- 2tablespoons heavy cream
- 2tablespoons apricot jam
Nutritional analysis per serving (10 servings)
188 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 1 gram protein; 115 milligrams sodium
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
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.
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.
Skip making the crust, use frozen puff pastry dough instead.
@Susie Smith Thank you for great tips. I'm thinking of making my first galette ever tomorrow and was pondering the transfer and wondering what would I be transferring to ... and now I know. Perfect!
My unpopular opinion is that galettes > pies. Better fruit to pastry ratio, and the dough is so much better! I made the tart dough as written and it turned out perfectly, easy to work with and very crisp and flaky. I doubled the spices for the apple filling and I’m glad I did. Very good addition to the holiday table.
Not too sweet, perfectly balanced & don't skip the crust.