Apple Galette

I have made this recipe several times.  I thought of it right away when I started receiving two bags of different apple varieties each week in my farm share. Combining the flavors of different types of apples really enhances any apple dessert.  This recipe is from Martha Stewart Living.

  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons butter, chilled, cut into pieces
  • 5 McIntosh or other apples
  • 1 teaspoon ground cinnamon
  • Juice of 2 lemons (about 1/4 cup)
  • 1/4 cup confectioners’ sugar
  1. Heat oven to 400 degrees. Place flour, 1 tablespoon sugar, and salt in the bowl of a food processor, and pulse to combine. Add butter, and pulse until mixture resembles coarse meal. With the food processor running, add 3 to 4 tablespoons ice water in a thin stream, processing until just combined, forming clumps. Gently press the dough into a disk, and wrap the disk in plastic wrap. Refrigerate the dough until firm, about 30 minutes.
  2. Peel, core, and roughly chop 2 apples. Heat a medium skillet over medium heat. Add the chopped apples,1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon, and cook, stirring occasionally, until the apples are very tender and the mixture is the consistency of chunky applesauce, about 15 minutes. Add water, 1/4 cup at a time, if the pan gets too dry while the apple mixture is cooking. Transfer the apple mixture to a bowl to cool. When cool, stir in 3 tablespoons lemon juice, and set aside.
  3. On a lightly floured surface, roll reserved dough into a 12-inch circle, about 1/8 inch thick. The dough can then be transferred to a tart pan (optional). Sprinkle the dough with remaining tablespoon granulated sugar, and prick the dough with a fork several times to prevent puffing. Bake until just starting to set, 8 to 10 minutes. Place the baking sheet with crust on a wire rack to cool.
  4. Peel and core the remaining 3 apples. Cut into 1/8-inch wedges, and place in a bowl. Toss with remaining tablespoon lemon juice and remaining 1/2 teaspoon cinnamon. Spread dough with cooked apple mixture, leaving a 1/2-inch border. Arrange apple slices over mixture in a spiral pattern, slightly overlapping each piece. Sift confectioners’ sugar over galette, and bake until crust is golden brown and cooked through, about 30 minutes.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

One response to “Apple Galette

  1. Pingback: Apple Galette | homethoughtsfromabroad626

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