Easy Apple Galette with Pie Crust

5 from 1 vote

Easy Apple Galette with Pie Crust

A very simple apple galette recipe made with an all-butter pie crust and lots of sliced apples. You can give the tart a glossy finish after baking by brushing the baked fruit with a little warm apple jelly.

Prep Time30

Cook Time50

Chill time1

Total Time2 20

Course: Dessert

Cuisine: French

Servings:

Calories: 365kcal

Author: Janice Lawandi

Equipment

Ingredients

250 grams bleached all-purpose flour
1.25 mL Diamond Crystal fine kosher salt
170 grams unsalted butter cold, cut into little cubes
60 mL cold water
3 Cortland apple(s) I used large apples but if your apples are smaller, you might need 5 apples to fill the galette
125 mL apple jam
15 mL skim milk (fat free)
Turbinado sugar for sprinkling over the crust before baking

Metric - US

Instructions

Whisk the flour and salt together in a large bowl before adding in the cold cubed butter. You can use a Danish dough whisk or a fork for this.
Toss the butter into the bowl of the flour and stir to coat all the pieces. Smash each piece of butter in the flour to flatten out the pieces between your fingertips. You can also use a fast rubbing motion to work the butter into the flour between your palms to achieve different textures.
Pour the cold water on top and use your fork or your Danish dough whisk to start to incorporate the water. You will need to finish working the dough by hand, pressing the pieces together.
Press all the bits together into a somewhat cohesive mass, flatten it into a disk and wrap with plastic wrap. Refrigerate for about 30 minutes.
Preheat the oven to 400 °F (200 °C). Roll out the chilled dough to a 14–15-inch disk (35.5–38 cm). Transfer the disk to a parchment paper-lined sheet pan or pizza pan and chill while you prepare the apples.
Peel, core, and slice apples as thinly as possible with a knife. This task can take some time: you may want to place the peeled and sliced apples in a bowl of lemon water to make sure the fruit doesn't brown.
Take the rolled dough out of the fridge, and remove the top sheet of parchment. Brush the apple jam over the crust leaving 1–1.5 inches of crust bare (2.5–3.8 cm).
Top the apple jam with the sliced apples arranging them in concentric circles to make it pretty and still keeping the 1–1.5-inch edge bare (2.5–3.8 cm).
Gently fold over the bare crust over towards the middle to make a rustic edge. With your palms, press and push the fold towards the middle a little to “tighten” the galette.
Brush the crust with milk and sprinkle with the crust coarse sugar.
Bake for 20 minutes then lower the oven to 375 °F (190 °C) and bake for another 30–40 minutes until the crust is golden brown delicious and the apples are soft.
Let cool about 20 minutes before serving

Notes

Apple variety: use apples that hold their shape when baked, so Cortland, Lobo, Spartan, Granny Smith, Golden Delicious, HoneyCrisp, etc. Apples like McIntosh or Empire may break down and become more saucy when baked in a galette and may not work well in this recipe.
Apple filling: I smeared homemade cinnamon apple jam on the bottom crust before layering the sliced apple on top. The jam enhances the apple flavour of the dessert and brings a little sweetness. You can replace this with apple jelly or even apple butter!
Cinnamon sugar: I usually sprinkle the pie crust edges with turbinado sugar, but you could also use cinnamon sugar which will give the crust more flavour!
Salt: This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Glaze: I like to brush a little maple syrup over the sliced apples after baking the galette. This sweetens them and also gives them a little colour as they may look a little "anemic". You can also glaze the fruit with a neutral glaze or some melted apple jelly. Both will give the fruit more shine.

Nutrition