Rustic Apple Galette

This scrumptious Rustic Apple Galette is a gorgeous, impressive dessert. Plus it’s so much easier than making an apple pie!

With just one crust and cinnamon-spiced apples, this easy Apple Tart Recipe is simple enough for a weeknight dessert, yet tasty and beautiful enough for special company. One of our dinner guests mentioned that it was unusual to find a “crust as delicious as the filling.” He was smitten as much as we were!

Why You Must Make

We love celebrating the holidays with 5 other couples we’ve gotten to know through a volunteer organization. I offered to host this year’s gathering and promised to have most of it catered to take the pressure off. But I knew I’d have to add a few dishes of my own.

• This rustic apple tart was a delicious way to end the meal. And much easier to make than a double crust apple pie.
• Once you make your first galette, you’ll want to try so many other versions.
• It makes a beautiful presentation. Just take an extra few minutes to arrange your apple slices and everyone will want to know how you made this beautiful apple tart!

A French Apple Tart

Bill fired up the Big Green Egg and we served beef tenderloin wrapped in bacon, a few side dishes, and this scrumptious apple galette. Served with vanilla ice cream, it was sampled by everyone despite our sated appetites. This French pastry is a dreamy fall dessert, but with apples available year-round, a fruit galette is perfect any time!

Ingredient Notes

• Kitchen Staples – Flour, Sugar, Salt, Cinnamon, Ice Water
• Butter – Cold makes a flakier crust, cut into small pieces
• Cream Cheese – Cold
• Lemon Juice – Use freshly squeezed for the highest quality
• Fresh Apples – Use baking apples. Pick two different varieties that are good for pies like Granny Smith, Honey Crisp and Golden Delicious. This makes a more flavorful tart.
• Egg White -To glaze the crust before baking
• Apricot Jelly or Jam – To glaze the fruit after baking

Expert Tips

• Select your favorite baking apples. I like using more than one kind for a better depth of flavor. This time I used Honeycrisp and Granny Smith apples.
• Use cold butter, cold cream cheese, and ice-cold water to make the galette crust. It will be much flakier when these ingredients are well chilled.
• PRO-Tip: I like using a large mixing bowl to guide cutting a 15-inch round of the dough. Once I have that round cut, I like to make a few superficial marks 3 inches from the edge of the pastry to mark how far out to layer the apples.
• I start in the middle with 3-4 slices, then make concentric circles working out towards the edge. Make sure to leave a couple of inches uncovered at the perimeter so you have some dough to pleat and fold over the apples.
• I use fewer apples than in the Cook’s Illustrated recipe as I like making neat concentric circles of apples. But feel free to add an extra apple if you’d like to up the filling-to-pastry ratio.
• As the finishing touch, it’s lovely to brush the exposed crust with egg, then generously sprinkle with sugar. It tastes great, too!
• PRO-Tip: Not in the original recipe, but after the galette is baked, you can brush the apples with a little apricot jelly or jam as a simple glaze. This gives a beautiful sheen to the fruit.

Frequently Asked Questions

More Recipes You’ll Love:

• Fresh Strawberry Galette from The View from Great Island
• Maple Glazed Apple Galette
• Berry Galette
• Peach Galette
• More Pie and Tart Recipes

Continue to Content

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The Recipe:

Apple Galette

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Yield 8 servings

A scrumptious rustic apple dessert with a tender, easy to roll out crust and a spiral of cinnamon-spiced apples!

Ingredients

Dough:

• 1 ¼ cups flour
• 2 tablespoons sugar
• ¼ teaspoon salt
• 8 tablespoons cold butter (1 stick), cut into ½-inch pieces
• 4 ounces cold cream cheese, cut into ½-inch pieces
• 2 teaspoons lemon juice
• 1-2 tablespoons ice water (I used closer to 2 tablespoons)

Filling:

• 4 medium apples (about 2 ½ pounds), peeled, cored and cut into ¼-inch slices (I used 3 Granny Smith and 3 Golden Delicious)
• 2 tablespoons lemon juice
• ¼ cup sugar
• ¼ teaspoon cinnamon

Glaze:

• 1 egg white, lightly beaten
• 2 tablespoons sugar
• Apricot jelly or jam, optional, to glaze the fruit

Instructions

1. In a food processor, pulse flour, sugar, and salt. Add butter and cream cheese and pulse till the mixture looks like coarse cornmeal, about 10 pulses.
2. Sprinkle with lemon juice and 1 tablespoon of water and pulse a few times till liquid is dispersed. Pinch a bit of the dough to see if it holds together; if not, sprinkle with the remaining water and pulse to combine.
3. Turn the dough out onto the countertop and gently press it into a ball. Flatten into a 6-inch disk, wrap with plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat oven to 375º. Remove the dough from the refrigerator.
5. Roll into a 15-inch circle between two sheets of parchment paper. Remove the top parchment and move the dough round with the parchment paper to a baking sheet.
6. Toss apples with the sugar and cinnamon; and arrange apples overlapping in semicircles, starting about 3 inches in from the edge of the dough, placing the thicker sides of the apples facing out.
7. Fold the outer dough border up over the apple filling, pleating as needed, then use cupped hands to press the sides of the dough so it adheres to the apples.
8. Bake for 30 minutes, then brush the exposed crust with egg white and sprinkle the remaining sugar over the whole tart.
9. Bake until the crust is golden and the apples are tender about 30 more minutes.
10. Cool for 10 minutes, then slide the tart and parchment onto a cooling rack.
11. If you'd like, brush some apricot jelly or jam over the apples to give them a slight sheen.
12. Use a large spatula to remove the tart from the parchment onto a serving plate. Serve slices with vanilla ice cream or whipped cream.

Notes

Adapted from Cook's Illustrated.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicone Pastry Brush
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 321Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 212mgCarbohydrates: 41gFiber: 3gSugar: 23gProtein: 4g

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