Welcome to the delightful world of Apple Galette! This rustic tart is the perfect way to showcase the sweetness of baked apples, all wrapped in a flaky crust. Trust me, you’ll love how simple yet delicious this dessert is!
Tips for Success
Make sure to use baking apples for the best flavor and texture. And don’t skimp on the coarse sugar sprinkle—it adds a lovely crunch!
Favorite Parts
The moment you brush the warm apricot jam over the apples is so satisfying. It adds a beautiful glaze and extra sweetness!
Ingredients
- Pie Crust:
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Instructions
- Prepare the baking sheet:
-
Step 1- Line the baking sheet: Line a rimmed baking sheet with parchment paper.
-
Step 2- Soften the pie crust: Remove the pie crust from the fridge to soften slightly while you prepare the filling.
-
Step 3- Mix the filling: Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in a bowl.
-
Step 4- Roll out the dough: Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.
-
Step 5- Arrange the apples: Using a slotted spoon, pick up the apples from the bowl, leaving the excess juices behind, and arrange them in the center of the dough, leaving a 2-inch border around the edge. Set aside 1 tablespoon of excess juice for step 7. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around the circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
-
Step 6- Chill the galette: Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.
-
Step 7- Brush the galette: Once preheated, beat the egg with 1/2 teaspoon of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
-
Step 8- Cool the galette: Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.
-
Step 9- Glaze the apples: While the galette cools, combine the apricot jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the apples.
-
Step 10- Serve the galette: Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.
-
Step 11- Store leftovers: Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.
Nutrition
- Calories: 300, Fat: 12g, Carbs: 45g, Protein: 3g
Cooking techniques
This recipe features a classic pie-making technique where the dough is rolled out and the filling is arranged in a rustic style. The galette is baked until the crust is golden and the fruit is tender.
Variations or substitutions
You can experiment with different fruits like pears or peaches. For a sweeter galette, add more sugar to the filling or try a flavored jam for glazing!
Storage tips
Store any leftovers in an airtight container. The galette is best enjoyed fresh, but it can be kept at room temperature for 1 day or refrigerated for up to 3 days.
Notes
Feel free to adjust the spices to your liking! Adding nutmeg or allspice can give it a unique twist.
