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Apple Galette Recipe

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3.9 from 11 reviews

This classic Apple Galette recipe features a flaky, buttery crust filled with spiced baking apples cooked to perfection. The rustic free-form tart is easy to assemble and makes a delicious dessert perfect for fall and beyond, with warm cinnamon, nutmeg, and vanilla flavors complementing the tender fruit.

Ingredients

Crust Ingredients

  • 2 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 Ingredients

  • 2 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 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

  • 1 large egg
  • 1 1/2 teaspoons water
  • 1/4 cup sparkling sugar

Instructions

  1. Make Galette Crust: In a large bowl, mix the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter to work the butter into the dry ingredients until the texture resembles coarse meal with pea-sized butter pieces.
  2. Add Ice Water: Gradually add just enough ice water to bring the dough together into moist clumps. Form the dough into a ball, then gently flatten it into a disc shape. Wrap tightly in plastic wrap.
  3. Chill Dough: Refrigerate the wrapped dough for at least 2 hours to chill and firm up the butter. This is essential for a flaky crust.
  4. Prepare to Roll Dough: Remove dough from fridge about 15 minutes before rolling to prevent cracking. Lightly flour a clean surface and rolling pin.
  5. Roll Out Dough: Place dough in the center of the work surface, and roll it out evenly from center outward in one firm stroke. Rotate the dough a quarter turn each time and continue rolling until it forms a 16-inch diameter disc about 1/4 inch thick. Use extra flour to prevent sticking, avoiding overstretching the center.
  6. Chill Rolled Dough: Transfer rolled dough to a large baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
  7. Prepare Apple Filling: In a large bowl, combine apple slices with granulated sugar, brown sugar, flour, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, allspice, ground ginger, and salt. Mix well until evenly coated.
  8. Cook Apples: Melt the 1/4 cup cold butter in a large saucepan over medium heat. Add apple mixture and cook for about 8 minutes until apples start to soften but still hold shape. Remove from heat.
  9. Cool Filling: Transfer the cooked apple mixture to a large bowl and let it cool to room temperature. Stir occasionally to help it cool evenly and prevent clumping.
  10. Make Egg Wash: In a small bowl, whisk together the egg and water until thoroughly combined.
  11. Assemble Galette: Remove chilled dough from fridge. Spoon the apple filling into the center of the dough disc, mounding slightly but leaving about 3 inches border uncovered. Dot the cubed cold butter evenly over the apple filling.
  12. Fold Edges: Carefully fold the edges of the dough up over the filling, pleating as necessary to create rustic folds, partially covering the apples but leaving the center exposed.
  13. Apply Egg Wash: Generously brush the entire pastry crust with the prepared egg wash. Then sprinkle sparkling sugar over the top for added sweetness and crunch.
  14. Bake Galette: Place the galette in the middle rack of a preheated oven at 375°F (190°C). Bake for 40 to 45 minutes, or until the crust is golden brown and the apple filling is bubbling.
  15. Cool & Serve: Let the galette cool on the baking sheet for at least 20 minutes to set before slicing. Serve warm, optionally with vanilla ice cream for a perfect dessert.

Notes

  • Use baking apples like Granny Smith, Honeycrisp, or Jonathan for the best balance of tartness and sweetness.
  • Keep the butter and water ice cold to create a flaky crust texture.
  • The dough can be made and chilled up to 2 days ahead for convenience.
  • If you prefer, add a sprinkle of coarse sugar on the edges before baking for extra crunch.
  • Allow galette to cool properly to avoid the filling from being too runny.
  • For a vegan version, substitute butter with vegan margarine and egg wash with plant-based milk or aquafaba.

Find it online: https://lauracooks.com/apple-galette-recipe/