Indulge in the flavors of fall with this easy-to-make Rustic Apple Galette recipe. This free-form apple tart combines a flaky, buttery crust with tender, cinnamon-spiced apples, offering a delicious alternative to traditional apple pie.
Whether you’re a seasoned baker or a novice in the kitchen, this straightforward recipe provides step-by-step instructions for creating an impressive and tasty dessert.
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Ingredients – Here’s What You’ll Need
This impressive dessert has two components: A homemade flaky, buttery crust and a lightly flavored apple filling enhanced with toasted pecans.
- The Crust: I used all-purpose flour, fine sea salt, unsalted butter, and ice water for the crust.
- The Apples: I used Granny Smith Apples in this apple tart.
- The Flavorings for the Apples: Fresh lemon juice helps prevent the apples from browning and enhances their flavor. Light brown sugar counters the apples’ tartness. Ground cinnamon, nutmeg, ginger, salt, and vanilla extract provided the traditional apple pie flavor.
- The Rest of the Ingredients: I also used cornstarch to thicken the juices of the apples as they cooked and added some toasted pecan pieces because I love the taste and crunch of pecans!
Here’s How I Made the Dough for the Crust – Step-by-Step
You might be inclined to use store-bought pie crust or puff pastry in this recipe. However, the homemade buttery crust is super simple to make using a food processor and takes less than a minute to come together.
- I started by pulsing the flour and salt in the food processor with a steel blade five or six times. Then, I added the cubed butter and pulsed it seven to eight times or until the mixture resembled a coarse meal.
- Then, I added the ice water and pulsed it seven or eight times until the mixture held together when pressed in my hand.
- I transferred the dough to a floured surface and formed it into a 6-inch disk. I wrapped the dough tightly in plastic wrap and refrigerated it for at least 30 minutes.
That’s it for the dough – how easy was that?
Here’s How I Made the Apple Galette
- I removed the dough from the refrigerator and placed it on a floured surface. Then, I rolled it into a rough 13 to 14-inch circle.
- Next, I used a 13-inch pizza pan to trim the dough into a 13-inch circle.
- I transferred the dough to the 13-inch pizza pan lined with a silicone liner. It wasn’t a problem that the silicone liner didn’t completely cover the pan—you’ll see why in a minute!
- Then, I turned my attention to the apples I had peeled, cored, and cut into ¼-inch slices. I placed the apple slices in a large bowl and tossed them with lemon juice.
- Next, I added the brown sugar, cornstarch, cinnamon, nutmeg, ginger, salt, and vanilla extract to the apples. I stirred everything together until well combined.
- I sprinkled about a half tablespoon of flour on the crust, making sure that I left a 2-inch outer border. Then, I spread the toasted pecans on the crust.
- Starting 2 inches from the edge of the pastry, I placed the apple slices in a circular pattern on the pecans. I repeated this towards the center until apple slices covered the pastry.
- I folded the uncovered border of the pastry over the filling, pleating it as I went around.
- I finished the apple galette by lightly brushing the exposed border of the pastry with an egg wash and then sprinkling on some turbinado sugar (also known as Sugar in the Raw).
- I baked the apple galette in a preheated 375°F oven for an hour. After an hour, the crust was golden brown, and the apples were tender.
Finishing the Apple Galette
I removed the apple galette from the oven and carefully transferred it (still on the silicone liner to a wire rack. I let the apple tart cool for about 10 minutes.
While the apple galette was cooling, I microwaved a tablespoon of apricot jam and a teaspoon of water in a small microwave-safe bowl for about 20 seconds until it bubbled. Then, I brushed the glaze over the apples.
After letting the apple tart cool for about 30 minutes, I transferred it to a cake stand. I cut it into wedges and served it with a scoop of vanilla ice cream.
This Rustic Apple Galette will surely become a family favorite with its simple preparation and rich flavors. Yum!
Frequently Asked Questions
A galette is a free-form, rustic tart that can be filled with sweet or savory ingredients. Unlike traditional pies, galettes are baked directly on a baking sheet without needing a pie dish, making them easier to make.
I like to use Granny Smith apples in this recipe because they hold their shape and provide a balanced sweetness. Honeycrisp apples also work well.
Store-bought pie crust can be used in this recipe. It will save time and still yield delicious results. However, the homemade crust is super simple to make and will enhance the flavor and texture of the galette.
To avoid a soggy crust, I use a slotted spoon to remove the apples from the bowl to remove the excess liquid. Also, I like to sprinkle a thin layer of flour topped with the toasted pecans on the dough before adding the apples to absorb excess moisture.
Recipe Tips and Tricks
- Rather than fine sea salt, you can substitute table salt.
- I used my food processor with a 6 mm slicing blade to slice the apples. You can also use a mandoline or a sharp kitchen knife. Just make sure that the slices are the same size.
- I like to use Granny Smith apples in this recipe. However, Honeycrisp apples are an excellent substitute.
- Toasting pecans significantly enhances their flavor. To toast the pecans, spread in a single layer on a baking sheet. Bake at 350°F for 8 or 9 minutes, watching carefully to ensure the pecans don’t burn.
- Weigh your ingredients to ensure consistent results. If you don’t have a kitchen scale, do yourself a favor and purchase one. They are inexpensive – I use mine on a daily basis.
- When rolling out the pastry, I don’t worry initially if the circle is a bit ragged. I trim the pastry using a paring knife and a 13-inch pizza pin to a neat circle. Also, I use a 9-inch lid to place an indentation in the pastry circle to mark two inches from the edge.
- Brushing the cooked apples with the apricot jam is optional. However, the French use this trick for fruit tarts to give the fruit a shiny surface. If you can’t find apricot jam, use apple jelly microwaved with a teaspoon of water.
- If there are leftovers, store them in an airtight container at room temperature for up to a day or in the refrigerator for up to three days. If desired, reheat them in a 300°F oven for five to ten minutes before serving.
Other Delicious Apple Desserts
If you’re a fan of apple desserts, look no further!
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Recipe
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Easy Rustic Apple Galette
Equipment
- Food Processor
- 13-inch pizza pan or half-sheet baking pan
- Silicone liner or parchment paper
Ingredients
Flaky Pastry
- 1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
- ½ teaspoon fine sea salt (See Tip 1)
- 9 Tablespoons (4.5 ounces, 113 grams) unsalted butter, chilled and cut into ½-inch cubes
- 5 Tablespoons (2.5 ounces, 74 ml) ice water
Apple Galette
- Flaky Pastry from above
- 1 ½ pounds (24 ounces, 680 grams) Granny Smith apples, peeled, cored, and cut into ¼-inch slices (See Tips 2 and 3)
- 1 Tablespoon fresh lemon juice
- ¼ cup (1.875 ounces, 53vgrams) light brown sugar, packed
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ½ Tablespoon all-purpose flour
- ¾ cup (3 ounces, 85vgrams) chopped pecans, toasted (See Tip 4)
- Egg wash (1 egg whisked with 1 teaspoon water)
- ½ Tablespoon Turbanido sugar (a.k.a. Sugar in the Raw), optional
- 1 Tablespoon Apricot jam mixed with 1 teaspoon water for glaze (optional)
Instructions
Flaky Pastry
- Add flour and salt to food processor fitted with steel blade. Pulse process 5 to 6 times to thoroughly combine. Add butter; pulse process 7 to 8 times or until mixture resembles coarse meal. Add water; pulse process 7 to 8 times or until mixture holds together when pressed in hand. (See Tip 5)
- Transfer the dough to a floured surface. Form into a 6-inch disc; wrap tightly in plastic wrap. Refrigerate for at least 30 minutes. (See Tip 6)
Apple Galette
- Preheat oven to 375°F. Position the oven rack in the bottom third of the oven. Line a pizza pan or rimmed half-sheet pan with a silicone liner or parchment paper.
- On a lightly floured surface, roll the dough into a 13 to 14-inch circle; trim to produce a neat 13-inch circle. Transfer the dough to the prepared pizza pan or baking sheet. (See Tip 7)
- Add the apples and lemon juice to a large bowl; toss to combine. Add the brown sugar, cornstarch, cinnamon, nutmeg, ginger, salt, and vanilla extract; toss to combine.
- Sprinkle the half tablespoon of flour on the prepared pastry, leaving a 2-inch border around the edge. Spread toasted pecans on the pastry. (See Tip 8)
- Using a slotted spoon, remove the apples from the bowl, leaving excess liquid in the bowl. Arrange the apple slices in concentric circles, leaving the 2-inch border around the edge. Sprinkle one tablespoon of the apple juices over the apples.
- Carefully fold the edges of the pastry 2 inches over the apples, pleating the dough as necessary. Gently press to seal the edges. If desired, brush the pastry edges with egg wash and sprinkle the crust with the turbinado sugar.
- Bake in the preheated 375°F oven for 1 hour or until the crust is golden brown and the apples are tender.
- Remove the apple galette from the oven and carefully transfer it (still on the silicone liner or parchment paper) to a wire rack to cool for 10 minutes.
- While the galette cools, heat a tablespoon of apricot jam and 1 teaspoon of water in a microwave-safe bowl in the microwave for 15 to 20 seconds or until bubbling. Brush over the apples. (See Tip 9)
- Carefully slide the apple galette onto the wire rack to remove it from the silicone liner. Allow to cool until warm, about 30 minutes. Cut into wedges; if desired, serve with vanilla ice cream.
- Yield: 8 servings. (See Tip 10)
Video
Tips/Notes
- May substitute table salt for the fine sea salt.
- I used my food processor with a 6 mm slicing blade to cut the apples. May also use a mandoline or a sharp kitchen knife.
- I like to use Granny Smith apples in this recipe. However, Honeycrisp apples also work extremely well.
- Toasting pecans significantly enhances their flavor. To toast the pecans, spread in a single layer on a baking sheet. Bake at 350°F for 8 or 9 minutes, watching carefully to ensure the pecans don’t burn.
- If the dough doesn’t hold together, add more water, 1 teaspoon at a time. You don’t want the dough to be too wet. However, if I weigh the ingredients, I don’t need to add additional water.
- This dough can be prepared up to 2 days in advance, well-wrapped, and refrigerated. It can also be frozen for up to 2 months.
- When rolling out the pastry, I don’t worry initially if the circle is a bit ragged. I trim the pastry using a paring knife and a 13-inch pizza pan to a neat circle.
- I use a 9-inch lid to place an indentation in the pastry circle to mark 2 inches from the edge.
- Brushing the apples with the apricot jam is optional. However, the French use this trick to give the apples a shiny surface. If you can’t find apricot jam, use apple jelly microwaved with a teaspoon of water.
- If there are leftovers, store them in an airtight container at room temperature for up to a day or in the refrigerator for up to three days. If desired, reheat them in a 300°F oven for 5 to 10 minutes before serving.
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