Apple Galette Recipe
What makes this apple galette recipe extra special? A cooked apple filling promises tender juicy apple slices, while the golden brown pie crust adds just enough crunch! Make the galette crust up to 2 days in advance! This free form apple tart is perfect for the holidays - especially with a scoop of vanilla ice cream and caramel sauce!
Ingredients
Galette Crust:
- 2 and 1/2 cups (300g) all-purspose flour
- 2 Tablespoons (28g) granulated sugar
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter very cold, cubed
- 1/2 cup (113ml) ice water
Apple Filling:
- 2 and 1/2 pounds baking apples cored, peeled, sliced
- 1/4 cup (50g) granulated sugar
- 1/4 cup (53g) light brown sugar packed
- 1 Tablespoon (14g) all-purpose flour
- 1 and 1/2 teaspoons cornstarch
- 1 Tablespoon (14ml) pure vanilla extract
- 1 Tablespoon (14ml) lemon juice freshly squeezed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup unsalted butter cold, cut into 1/4-inch cubes
Egg Wash:
- 1 large egg
- 1 and 1/2 teaspoons water
- 1/4 cup sparkling sugar
Instructions
Galette Crust:
- In a large bowl mix flour, sugar, and salt Add butter and using a pastry cutter, work the butter into the dry ingredients until a coarse meal forms. The butter should be about the size of peas.
- Slowly add in just enough ice water to form moist clumps. Gather the dough into a ball and form into a ball then gently flatten into a disc.
- Wrap in plastic wrap and place in the refrigerator to chill for at least two hours.
- Remove the dough from the fridge 15 minutes before you plan on rolling, as dough that is too cold will crack.
- Lightly flour a rolling pin and a large clean work surface. Set the dough in the middle of the work surface and – beginning from the center of the disk – roll the dough away from you in one firm and even stroke.
- After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking.
- As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/4" in thickness.
- Place the dough on a large baking sheet lined with parchment paper and place in the fridge for at least 30 minutes,.
Apple Filling:
- In a large bowl, stir the apple slices, sugars, flour, cornstarch, lemon juice, vanilla, spices, and salt until thoroughly combined.
- Melt the butter in a large sauce pan over medium heat. Add the apple mixture into the pan and cook for 8 minutes, or until the apples begin to soften. Remove from heat.
- Scrape the filling into a large bowl and cool to room temperature, stirring occasionally to help it evenly cool faster.
Egg Wash:
- In a small bowl whisk the egg and water together until well combined.
Assembly:
- Remove the baking sheet with the galette crust from the fridge. Scrape the apple filling into the center of the crust and spread it out slightly, leaving it mounded slightly in the center.
- Dot the cubed butter on top of the apple filling.
- Fold edges of dough over filling, partially covering apples (center should not be covered) and pleating dough as necessary.
- Brush the pastry generously with egg wash and generously sprinkle with sparkling sugar.
- Bake the galette in the middle of the oven until the crust is golden and the apple filling is bubbling, about 40 to 45 minutes.
- Cool for at least 20 minutes before slicing. Serve warm with ice cream.
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