Delicious Maple Glazed Apple Galette: Autumn’s Favorite Dessert
As soon as the chill of autumn sets in, my sweet tooth kicks into gear, especially when it comes to apple desserts. This delightful Maple Glazed Apple Galette was an irresistible answer to my cravings!
This Rustic Apple Tart is a fantastic option if you aren’t fond of making a traditional pie crust. You only need one crust, and most of it gets hidden beneath a beautiful arrangement of apples. Trust me, once you try it, you’ll be hooked!
Why You Must Make This Galette
- This apple galette is the ideal dessert to enjoy during the fall season.
- Among all the apple tarts you can whip up, this recipe ranks high for simplicity!
- Serve it warm with a scoop of vanilla ice cream, and watch it earn rave reviews from your guests.
Recently, as a cold front rolled in and thunderstorms drenched the Midwest, I felt that unmistakable shift into autumn. The crisp, fresh air was inspiring. I decided to peel a few Granny Smith apples, roll out some pastry, and pop this Maple Glazed Apple Galette into the oven. It’s such an uncomplicated way to indulge in the season’s first apple dessert!
How to Make Maple Glazed Apple Galette
While I truly enjoy desserts featuring peaches, strawberries, and raspberries, baking with seasonal fruits like apples is a joy as we transition into September. Making a galette is a breeze compared to baking a pie.
- Begin by topping a round of pastry dough with beautifully sliced apples that have been tossed with cinnamon and sugar. Next, fold the edges of the dough up and over to create a rustic finish.
- After baking for about 30 minutes, give the exposed crust a brush with egg white and sprinkle sugar over the tart for added sweetness.
- The pièce de résistance comes when you reduce some maple syrup to brush over the apples as a glaze once the tart has cooled completely, enhancing both flavor and presentation.
- My son, Nick, who was home for the weekend, alongside his dad, managed to devour ⅔ of this galette in less than 24 hours! Next time, I might consider making two or incorporating this Maple Glazed Apple Tart into our breakfast rotation as well!
Tips for Making a Perfect Galette
A galette serves as a delightful dessert option when you’re craving pie but prefer to keep things simple without making a complicated double crust. Here are some essential tips for crafting the perfect apple galette:
- Your galette dough should attain a good rolling consistency. It should hold together nicely when pinched. If it appears too crumbly, add a few drops of cold water, but do this cautiously; too much liquid can lead to a soggy dough.
- Roll the dough out to about ⅛-inch thickness. If it’s too thick, maneuvering the pleats may become difficult; if too thin, it might tear.
- For that perfect round shape, use a large bowl as a stencil to cut your pastry before layering in the filling.
- PRO-Tip: Avoid the temptation to overload your galette with filling. A single layer of apple slices is just right. Too much fruit can result in an undercooked crust or a soggy base.
- Start arranging your apple slices about 3 inches in from the edge, slightly overlapping them and moving in a spiral pattern for a stunning presentation.
- If using juicier fruits, such as peaches, consider adding a thickening agent like flour or cornstarch to avoid sogginess. Interestingly, in Italy, a galette is commonly referred to as a crostata.
Frequently Asked Questions
A Galette is a French term for a rustic, free-form tart made with a single layer of pastry. The edges are folded over the filling to create a delightful and easy-to-make dessert.
For the best crust, combine butter and shortening—this mixture provides both flavor and elasticity. Make sure the dough stays cold; cold butter will produce steam while baking, creating those lovely flaky layers we all adore.
When selecting apples for your galette, a mixture enhances flavor. A go-to combination is Granny Smith and Golden Delicious. Northern Spy apples are also fantastic when available, as they work wonderfully alone in pies and tarts.
More Fabulous Fall Desserts
As fall arrives, my focus shifts to apple and pumpkin desserts. What are your favorite seasonal sweet treats? This galette is just one delicious option among many!
Ingredients
Dough:
- 1 ¼ cups flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 8 tablespoons cold butter (1 stick), cut into ½-inch pieces
- 4 ounces cold cream cheese, cut into ½-inch pieces
- 2 teaspoons lemon juice
- 1-2 tablespoons ice water (closer to 2 tablespoons recommended)
Filling:
- 6 medium apples (about 2 ½ pounds), peeled, cored, and cut into ¼-inch slices (combination of Granny Smith and Golden Delicious recommended)
- 2 tablespoons lemon juice
- ¼ cup sugar
- ¼ teaspoon cinnamon
Glaze:
- 1 egg white, lightly beaten
- 2 tablespoons sugar
- ¼-⅓ cup maple syrup
Instructions
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and cream cheese, pulsing until the mixture resembles coarse cornmeal (about 10 pulses).
- Sprinkle with lemon juice and 1 tablespoon of ice water. Pulse to combine a few times, checking the dough consistency.
- If the dough doesn’t hold together, add more water a teaspoon at a time until it does.
- Transfer the dough onto a large sheet of plastic wrap, gather into a ball and flatten into a disk. Wrap it up and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Remove the dough from the refrigerator and roll it into a 15-inch circle.
- Place the rolled dough onto a piece of parchment and slide it onto a baking sheet.
- Toss the apple slices with sugar and cinnamon. Arrange the apples, overlapping, in semicircles starting about 3 inches from the outer edge of the dough, with the thicker ends facing outward.
- Fold the edges of the dough up over the apple filling, creating pleats as you go.
- Bake for 30 minutes, then brush the exposed crust with egg white and sprinkle sugar over the entire tart. Continue baking until the crust is golden and the apples are tender, about an additional 30 minutes.
- While the tart bakes, reduce the maple syrup in a saucepan over medium heat until it’s almost halved. Set aside.
- Cool for 10 minutes, then slide the tart (still on parchment) onto a cooling rack to cool completely. Transfer to a serving plate and brush the apples with the maple glaze.
Notes
Another fantastic apple variety to consider is the Northern Spy, known for its sweetness and tenderness, making them excellent for pies and tarts.
Nutrition Information:
Yield: 6 servings
Serving Size: 1 slice
Calories: 541
Total Fat: 22g
Saturated Fat: 14g
Trans Fat: 1g
Unsaturated Fat: 7g
Cholesterol: 60mg
Sodium: 286mg
Carbohydrates: 84g
Fiber: 5g
Sugar: 55g
Protein: 5g
