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An Apple Galette

Have you ever wondered what the difference is between a galette and a pie or tart?

It’s the ratio of crust to fruit.  In a galette there is a greater amount of crust, and a thin layer of fruit.  If you like crust this dessert is a great friend.

There’s almost no dessert more classic than a galette.  You can make this with berries, peaches, pears or apples, or even try a combination of different fruits.  The only thing to adjust is the cornstarch.  The juicier the fruit, the more cornstarch you’ll need to add.  You can also remove the cinnamon and try a pinch of nutmeg or remove it all together especially if using a berry or other type of fruit.

The crust can be mixed together in a food processor.  This makes it a relatively easy crust.  If pastry is not your thing, then by all means, by a store bought all butter short crust pastry.  I adapted this recipe from a few sources and it’s kind of morphed into my own.  I love lime juice with apple, it add the ideal tartness and acid, and brown sugar creates more of a caramel flavor.

An Apple Galette

Have you ever wondered what the difference is between a galette and a pie or tart?

It’s the ratio of crust to fruit.  In a galette there is a greater amount of crust, and a thin layer of fruit.  If you like crust this dessert is a great friend.

There’s almost no dessert more classic than a galette.  You can make this with berries, peaches, pears or apples, or even try a combination of different fruits.  The only thing to adjust is the cornstarch.  The juicier the fruit, the more cornstarch you’ll need to add.  You can also remove the cinnamon and try a pinch of nutmeg or remove it all together especially if using a berry or other type of fruit.

The crust can be mixed together in a food processor.  This makes it a relatively easy crust.  If pastry is not your thing, then by all means, by a store bought all butter short crust pastry.  I adapted this recipe from a few sources and it’s kind of morphed into my own.  I love lime juice with apple, it add the ideal tartness and acid, and brown sugar creates more of a caramel flavor.

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Ingredients

Recipe serves: 8
for the crust
1 ⅓ cups/165 grams all-purpose flour
1 tablespoon/15 grams sugar
½ teaspoon/3 grams fine sea salt
1 large egg
heavy cream as needed but around 2 tablespoons
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice or white vinegar
apples
3 cups of apples, peeled, cored and sliced
3/4 cup/150 grams brown sugar
1/4 teaspoon cinnamon
1 tablespoon granulated or caster sugar
Pinch of salt
Juice and grated zest of 2 limes
3 to 4 tablespoons/25 to 35 grams cornstarch
optional
dollop of fresh cream, custard, ice cream or yogurt
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An Apple Galette
Posted by
  • time
    1 hour 30 minutes
  • serves
    8
  • skill level
    Medium

Ingredients

  • for the crust

  • 1 ⅓ cups/165 grams all-purpose flour
  • 1 tablespoon/15 grams sugar
  • ½ teaspoon/3 grams fine sea salt
  • 1 large egg
  • heavy cream as needed but around 2 tablespoons
  • 1 stick/113 grams unsalted butter, cut into big pieces
  • 2 teaspoons/10 milliliters lemon juice or white vinegar
  • apples
  • 3 cups of apples, peeled, cored and sliced
  • 3/4 cup/150 grams brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon granulated or caster sugar
  • Pinch of salt
  • Juice and grated zest of 2 limes
  • 3 to 4 tablespoons/25 to 35 grams cornstarch

  • optional

  • dollop of fresh cream, custard, ice cream or yogurt

Directions

1
Done

crust

In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
2
Done

Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter.

3
Done

Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice. Keep extra egg and cream for the pastry before it goes in the oven.
4
Done

Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 1 hour, or up to 3 days.
5
Done

filling

Toss together apples with brown sugar, salt, cinnamon, lime juice and zest, and the cornstarch.

6
Done

Pile apples on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine).

7
Done

Brush pastry generously with leftover egg and cream mixture. Sprinkle granulated or caster sugar on the crust.
8
Done

Bake for 40 to 45 minutes, until the apples are soft and the crust is golden. If crust is getting too dark, cover with strips of foil but do not place on fruit.

9
Done

Cool for at least 20 minutes on wire rack. Serve warm or at room temperature with a dollop of fresh cream, custard, ice cream or yogurt.

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