This galette is all about the apple. It’s flavours are as simple as can be. It has no cinnamon, or any other spices, but instead a touch of sugar and some apple jelly brushed onto the crust before layering in the apples. Shockingly, there’s no flour in the filling, and that made me a little nervous, but it turned out perfectly. The crust can be described with all the right words: crispy, tender, flaky.
Apple galette
A very simple apple galette recipe made with an all-butter pie crust and lots of sliced apples. You can give the tart a glossy finish after baking by brushing the baked fruit with a little warm apple jelly.
Servings 8
Calories 338kcal
Equipment
Sheet pans
Rolling pin
Pastry brush
Ingredients
- 250 grams (2 cups) all purpose flour
- 1/4 tsp (1/4 tsp) Diamond Crystal fine kosher salt
- 170 grams (¾ cup) unsalted butter cut into little cubes, cold
- 60 mL (¼ cup ) cold water up to 90 mL (1/3 cup) if you feel your dough is dry
- 3 large apples I used large apples but if your apples are smaller, you might need 5 apples to fill the galette
- 30 mL (2 tbsp) granulated sugar plus a little more for dusting over the assembled tart
- 60 mL (¼ cup) apple jelly
- 15 mL (1 tbsp) skim milk (fat free)
- Turbinado sugar for sprinkling over the crust before baking
Instructions
- Begin by making the crust: in a large bowl, mix together the flour and salt, then drop in the butter cubes and work it in with your finger tips and/or rubbing it into the flour with your palms. Work quickly to not melt/warm the butter too much. When your mixture is coarse, drop in a few tablespoons water, work it in with a fork (or your fingers), and continue adding water til the dough comes together when pressed. Give the dough a quick knead to gather all the dry bits, flatten into a disk and wrap with cling wrap. Refrigerate for about an hour.
- Preheat the oven to 400°F. Roll out the chilled dough to 1/8 inch between two large pieces of parchment. Transfer the parchment to your baking sheet and chill.
- Meanwhile, peel core and slice apples to 1/8 inch. Toss with 2 tbsp granulated sugar. Set aside.
- Take the rolled dough out of the fridge, and remove the top sheet of parchment. Brush the apple jelly over the crust leaving 1–1.5 inches of crust bare.
- Top the jelly with the sliced apples arranging them in concentric circles to make it pretty and still keeping the 1–1.5-inch edge bare.
- Gently fold over the bare crust over towards the middle to make a rustic edge. With your palms, press and push the fold towards the middle a little to “tighten” the galette.
- Brush the crust with milk and sprinkle with the crust coarse sugar. Sprinkle a little more granulated sugar over the apples.
- Bake for 20 minutes then lower the oven to 375°F and bake for another 30 minutes until the crust is golden brown delicious and the apples are soft.
- Let cool about 20 minutes before serving
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!
Nutrition
Calories: 338kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 80mg | Potassium: 117mg | Fiber: 3g | Sugar: 15g | Vitamin A: 568IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.
I love your nicely arranged apple galette! The saying about the simple things can be seen at full force here…it looks so yummy!
As for the nameless bakery I would love to visit it one day and may be try this beautiful galette. One of my dreams is to have my own bakery too but I’m still too far from a real pastry chef! Good luck!
Thanks and good luck to you too!
With passion you can achieve anything! Work hard and give yourself time and everything will fall into place. I am myself thinking of opening my own café and I can totally relate to what you’re saying. Good luck with everything! 🙂
Thank you! Here’s hoping passion and hard work are enough!
Your galette is beautiful…and I know *exactly* what you mean about dwelling too much on the details…I do it all too often. The best of luck with the bakery. You’ll figure it out. And you’ll know it when you do.
I would love to have bakery..and I am sure that you will do great with yours.. 🙂 you have passion, love for baking and that’s what counts, people love such bakeries 🙂
Thank you!
Jan, your galette is beautiful. Perfectly perfect 🙂
As someone who’s started two businesses and who is a perfectionist, I know where you’re coming from. I personally think people who start their own businesses do so because we’re all control freaks to some degree or another 😉 so having to throw caution to the wind and let things unfold can be scary. But I can promise you this, no matter how much you plan, how many lists you make, something will happen that will throw a wrench into things or present a new opportunity and you have just have to wing it. And it usually all works out just fine – so get ‘er done! (and give me a shout any time if you want to chat about going out on your own – I’m happy to be a sounding board)
You’ve started two businesses? Wow!
I’m slowly learning to just do it and live with the random moments of drama and panic! Haha!
I may just take you up on that offer 😉
Beautifully awesome! Haha. digged into your details, you really got a thing in creating stuffs. Haha. I could feel it. 🙂 Well, good luck to your bakery!