Easy Rustic Apple Galette
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.
Servings: 8
Calories: 355kcal
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
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.
Nutrition
Calories: 355kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 188mg | Potassium: 178mg | Fiber: 4g | Sugar: 18g | Vitamin A: 452IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
