Delicious Apple Galette: A Rustic Treat for Fall
This Apple Galette is a no-fuss dessert that should be a must-have on your Fall table. All the warm, comforting flavors of apple pie in a rustic, free-form tart.
Why Make This Recipe
Argue with me if you must, but I will always pick a galette over a pie! Why? As someone who is all about that crust, a galette gives you a better crust-to-filling ratio than traditional pies. I find the deep layers of syrupy fruit in pies a bit overwhelming. A galette, on the other hand, strikes the right balance! Here are even more reasons to give this recipe a try:
- Simple technique that even beginner bakers can master
- A flaky, buttery crust that pairs perfectly with the spiced apple filling
- Perfect for any occasion, from a cozy weekend treat to a holiday dessert (consider this as a delightful alternative to apple pie for Thanksgiving!)
🥗 Ingredients
- Butter: Very cold butter is essential for a flaky crust. Unsalted is preferred, but salted can work too if you omit the additional salt in the recipe.
- Flour: All-purpose flour gives you the tender crust you desire. Consider swapping out ¼ of it for whole wheat flour for a bit of extra fiber.
- Apples: Go for fresh apples that hold their shape when baked. Ideal choices include Honey Crisp, Fuji, Braeburn, Pink Lady, and Granny Smith.
- Lemon Juice: This keeps the apple slices from browning and adds a tangy flavor, though you can skip it if you prefer.
- Sugar: Both white and brown sugars work wonderfully in this recipe.
- Spices: I like using cinnamon with a touch of nutmeg in this galette. Feel free to experiment with your favorite spices like allspice, cardamom, or ginger.
- Cornstarch: This helps thicken the filling to prevent a runny mess (or a soggy bottom crust).
- Sparkling Sugar: An optional topping that adds a delightful crunch and a touch of sweetness.
🥣 Step-by-Step Instructions
Making the Dough
1. Start by chopping 8 tablespoons of butter into small cubes.
2. In a food processor, combine 1 ⅓ cups of all-purpose flour with the butter cubes and a pinch of salt. Pulse approximately 20 times until the mixture resembles sandy crumbs with small chunks of butter.
3. Pour in ¼ cup of ice water all at once, then pulse until the dough comes together and begins to clump on the sides of the processor, which should only take about 10-20 seconds.
4. Transfer the dough onto a large plastic wrap, pat it into a round disk, and wrap it well. Chill in the refrigerator for at least 4 hours (up to 24 hours for best results).
Preparing the Filling
5. Peel, core, and thinly slice 1 pound of firm apples (about 2 large ones). Place them in a large bowl and toss with 1 teaspoon of lemon juice and then add ⅓ cup sugar, ¼ teaspoon cinnamon, a pinch of nutmeg, 1 tablespoon cornstarch, and ½ teaspoon vanilla extract. Let this sit while you roll out the galette dough.
Shaping the Galette
6. Flour your work surface and roll out the chilled dough into a circle, approximately ⅛-inch thick and 12 inches in diameter. Move the dough onto a lined baking sheet or cutting board.
7. Using a slotted spoon, arrange the apples in the center of the dough, leaving a 2-inch border. Feel free to add a bit of the syrup from the apples, but don’t overdo it to avoid a soggy galette.
8. Carefully fold the edges of the dough up and over the apples, pinching to seal and leaving the center uncovered. Place the galette in the fridge for about 30 minutes.
Baking the Galette
9. Preheat your oven to 400°F (200°C). After chilling, make an egg wash by whisking an egg with 1 tablespoon of water and a pinch of salt. Brush this mixture over the dough (avoiding the apples) and sprinkle with 2 tablespoons of sparkling sugar if desired.
10. Carefully transfer the galette (with parchment) onto a hot baking sheet. Bake for 35-40 minutes until the filling is bubbling and the crust is golden brown.
11. Allow cooling for 15 minutes before slicing. This will help the galette firm up so that slices hold together. It’s delightful served warm or at room temperature, and a dollop of whipped cream or ice cream makes it even better!
Storage Tips
Store any leftover galette wrapped in foil or in an airtight container; it will stay fresh for 3-4 days in the refrigerator. To reheat, place it back in a 375°F oven or use an air fryer for individual slices. Avoid using the microwave, as it can render the crust soggy.
🧐 Recipe FAQs for Apple Galette
Absolutely! For the best results, chill the dough for at least 4 hours. You can keep it in the refrigerator for up to 3 days, or freeze it for up to 2 months. If freezing, thaw the dough overnight in the fridge before rolling it out.
Fruits that are firm, such as Honey Crisp, Granny Smith, Fuji, or Braeburn, hold their shape well when baked and aren’t overly sweet. Mixing different varieties will add depth to the flavor; I love combining Granny Smith with Honey Crisp!
Yes! Feel free to experiment by using different spices such as allspice, cardamom, or ginger for unique flavor profiles!
Of course! Using a pre-made crust is a great way to easily create a delicious galette without all the fuss. Alternatively, puff pastry can offer a unique, flakier take on this dessert.
If you prefer a softer filling, slice the apples as thinly as possible. I tend to like mine nicely crisp, so I opt for slightly thicker slices.
