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Rustic Apple Galette 1

Rustic Apple Galette

This free-form French-inspired apple tart celebrates imperfection with its casual, folded crust and beautifully exposed filling. With a crisp, buttery crust and tender, cinnamon-spiced apples, this galette delivers all the satisfaction of apple pie with half the fuss - perfect for both beginners and experienced bakers alike.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 285 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • Pastry Cutter

Ingredients
  

For the Pastry

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold, cubed (1 stick)
  • 1/4 cup ice water you may not need all of it

For the Filling

  • 3-4 apples preferably a mix of tart and sweet varieties like Granny Smith and Honeycrisp
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold butter cut into small pieces

For the Finish

  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar for sprinkling
  • 2 tablespoons apricot jam warmed (optional, for glazing)

Instructions
 

  • In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. You might not need all the water – stop when the dough holds together when pinched.
  • Turn the dough onto a lightly floured surface and form into a disk without overworking. Wrap in plastic and refrigerate for at least 30 minutes or up to 2 days.
  • While the dough chills, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Peel, core, and slice the apples into thin, ⅛-inch slices.
  • In a large bowl, toss the apple slices with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until evenly coated.
  • Remove the chilled dough from the refrigerator and let it sit for about 5 minutes to slightly soften. On a lightly floured surface, roll the dough into a 12-14 inch circle approximately ⅛-inch thick.
  • Transfer the dough to the prepared baking sheet.
  • Arrange the apple slices in an overlapping pattern on the dough, leaving a 2-inch border around the edges. Leave any accumulated juices in the bowl to prevent a soggy bottom.
  • Dot the arranged apples with small pieces of cold butter.
  • Gently fold the edges of the dough over the apples, pleating as needed. The center of the filling will remain exposed.
  • Brush the folded dough with egg wash and sprinkle with coarse sugar.
  • Bake for 40-45 minutes until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, loosely cover them with foil.
  • Let the galette cool for at least 15 minutes before slicing. For an extra touch of elegance, brush the exposed apple filling with warmed apricot jam while still warm.

Notes

Feel free to leave the apple peels on (just wash thoroughly) to increase fiber and nutrient content.
For a healthier version, reduce the sugar by 25% and add a pinch of cardamom to enhance perceived sweetness.
The galette can be prepared in advance - make the dough up to 3 days ahead and keep refrigerated, or assemble the entire galette and refrigerate it (unbaked) for up to 24 hours.
For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free flour blend.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 85mgFiber: 2gSugar: 19g
Keyword Apple Dessert, Galette, Rustic Tart, Easy Apple Pie, Fall Baking
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