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.
- 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
- 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
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.