Apple Galette

Updated Sept. 30, 2024

Recipe Overview

• Total Time: 2 hours (including cooling)

• Prep Time: 50 minutes (includes dough preparation and chilling)

• Cook Time: 1 hour 10 minutes

• Servings: 6–8 slices

Ingredients

• 1 disk sweet tart crust (chilled; pre-made or from your preferred dough recipe)

• 3 medium apples (e.g., Golden Delicious, Pink Lady, or Honeycrisp; unpeeled, cored)

• ½ teaspoon ground cardamom or cinnamon (optional)

• ¼ cup (50 grams) granulated sugar (plus extra for sprinkling)

• All-purpose flour (for dusting rolling surface and pin)

• 2 tablespoons cold salted butter, cut into small cubes

• 2 tablespoons heavy cream (for brushing dough edges)

• 2 tablespoons apricot jam (seedless, strained if necessary)

Detailed Preparation Steps

1. Preheat Oven & Aromatic Sugar Blend

Preheat oven to 400°F (200°C). If using cardamom, combine it with the sugar in a small bowl for even distribution over the filling.

2. Roll & Transfer Dough

On a lightly floured surface, dust a rolling pin with flour. Roll the chilled tart crust into an 11-inch (28 cm) circle, ensuring consistent thickness (≈¼ inch/0.6 cm). Transfer to a parchment-lined baking sheet. Trim edges if needed for a neat base.

3. Prep Apples & Assemble Filling

• Core & Slice Apples: Slice each apple around its core, removing the core entirely. Thinly slice apple halves into ½-inch (1.25 cm) half-moon wedges (no peeling required for texture and fiber).

• Arrange Filling: Shingle apple slices in overlapping rows on the dough, leaving a 2-inch (5 cm) border around the perimeter. This border will fold over the filling.

• Add Sweetness & Fat: Sprinkle the sugar (or cardamom-sugar blend) over the apples. Dot the cold butter cubes across the filling to melt and enrich the filling.

4. Fold Dough Edges

Gently lift the dough edges, folding them inward over the apples to form a rustic, uneven border (no strict uniformity—galettes are intentionally irregular). Ensure the filling is partially covered but not entirely enclosed.

5. Bake & Glaze

• Bake: Bake at 400°F for 30–35 minutes, until the crust is deep golden brown and apples are fork-tender (a fork pierces slices easily).

• Prepare Glaze: While baking, stir apricot jam over low heat until smooth, then strain through a fine mesh sieve to remove large fruit particles.

• Finish: Immediately after baking, brush the warm apples lightly with the strained apricot jam for shine and flavor.

6. Cool & Serve

Let the galette cool on a wire rack for 10–15 minutes to firm the crust. Slice and serve warm or at room temperature.

Author’s Private Tips (From The Grand Central Baking Book)

To prevent filling leaks and add structure, line the dough with "crust dust": mix 2 parts sugar, 1 part all-purpose flour, and 1 part nut flour (almond, hazelnut, etc.). Store in a freezer-safe bag; sprinkle ¼ cup onto the dough before adding filling (no defrost needed).

Reader Feedback & Variations

• Leak Prevention: "I line the crust with crust dust (2:1:1 sugar-flour-nut flour) to avoid leaks and add texture. Store in the freezer for easy access!"

• Alternative Glaze: "Macerate apples with cinnamon-sugar for 1 hour, strain the juices, reduce with butter into apple caramel, and use as glaze."

• Puff Pastry Swap: "Used Scharr GF Puffed Pastry (microwave defrost works best). Add almond flour/sugar base to prevent sogginess."

• Complexity Boost: "Laminated pie crust + 2 tbsp cornstarch in apples + cinnamon-cardamom + fine salt = a winner. Repeat!"

Serving Suggestion: Pair with vanilla bean ice cream or a dollop of crème fraîche to balance the tartness of the apricot glaze.