Easy, scrumptious, and crusty APPLE GALETTE makes the fall season even cozier with just a few simple ingredients. You’ll definitely FALL in love with the flaky crust filled with REAL APPLES! This fancy centerpiece is a total head-turner, especially when served with a caramel sauce or tasty vanilla ice cream.
Course Dessert, Snack
Keyword Apple, Apple Galette, Apples, Galette
Prep Time 1hour20minutes
Cook Time 30minutes
Total Time 1hour50minutes
1 ½cups(187.5g) all-purpose flour, spooned and leveled
3tablespoons(37.5g) granulated sugar
6ounces(170.1g) cold unsalted butter, cut into cubes
4-5tablespoons(60ml-75ml) ice water
4medium apples, peeled, sliced
5-6tablespoons(62.5g75g) brown sugar
1teaspoon(4.2g) vanilla extract
1tablespoon(15ml) lemon juice
2tablespoons(20g) all-purpose flour
2tablespoons(13.76g) ground almond(optional)
3tablespoons(42g) unsalted butter
1egg, beaten (for the egg wash, optional)
coarse sugar for sprinkling(optional)
Apple Galette Crust
In a medium mixing bowl, sift together flour, salt, and sugar.
Add butter into the bowl of flour. Quickly cut butter with a pastry blender until the mixture resembles coarse crumbs or just use your hands. This might take about 2-3 minutes. Your flour should be crumbly with pea-size chunks.
Add ice water a tablespoon at a time, until all is moistened. Remove and place on a lightly floured board; knead about 3-4 times; just enough for it to come together. Do not overmix. Place in the fridge while you prepare the filling.
In a medium bowl, mix together apples, brown sugar, vanilla extract, lemon juice, cinnamon, nutmeg, and flour, until fully combined. Set aside.
Remove the dough from the fridge and place on a floured board. Roll out the dough to about 12-14-inch circle. They do not need to be concise.
Place parchment paper or slip mat on a baking sheet. Transfer the rolled out dough onto the baking sheet, you may use a rolling pin.
Mix butter and ground almond (ground almond is optional). Then spread the almond butter mixture all over the crust pastry.
Place the apple mixture into the pastry in a decorative concentric circle, leaving about a 2-inch border.
Gently fold edges of the pastry dough over filling to partially enclose the apple filling. Refer to the photos for guidance.
Brush the edges of pastry dough with beaten egg. Sprinkle with coarse sugar over the edges of the galette and chopped pecans (optional) on top of the filling.
Bake at 400F for about 30-40 minutes or until the apples are tender and the crust is golden brown and cooked through.
Remove from the oven and let it cool for about 10 - 15 minutes.
Cut and serve then top with vanilla ice-cream and drizzled with a caramel sauce for ultimate indulgence.
Make sure the butter and water are cold. This helps the crust hold its shape.
You may use any variety of apple, but granny smith, fuji, pink lady, and honey crisp are best for galettes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.