Apple Galette

Apple Galette



  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 1/2 sticks 12 tbsp cold butter, cut into 1/2 inch pieces
  • 1/4 cup ice water


  • 3 large baking apples
  • 1/3 cup sugar
  • 1 tap vanilla extract
  • 1 tap cinnamon
  • 2 tbsp unsalted butter melted
  • 1/8 tsp salt

Assembling and Baking

  • 1 tbsp all-purpose flour
  • 1 egg beaten
  • 2 tbsp turbinado sugar

Glaze (optional)

  • 1 tbsp apricot jelly
  • 1 1/2 tsp water



  • Blend together flour, sugar, salt and sugar in a food processor or blender. Pulse a few times to combine.
  • Add butter and pulse a couple times until butter is about the size of peas.
  • Add water and pulse a few times until moistened and very crumbly.
  • Transfer dough to floured work surface and kneed a few times until mixture just barely comes together into a ball. Then form into a flat disk.
  • Lightly flour work surface and dough and roll disk into an 8-10 inch circle. Make sure to turn dough and reapply flour as needed to keep from sticking to work surface and rolling pin.
  • Transfer dough to a parchment lined baking sheet and refrigerate while you prepare the filling.


  • Peel, core and cut apples into 1/8 inch slices.
  • Add sugar, vanilla, cinnamon, melted butter and salt to apples and toss to combine.

Assembly and Baking

  • Take dough out of fridge and slide it onto your work surface with the parchment paper.
  • Roll out the dough further into a 14 inch circle, about 1/8 inch thick. (It’s ok if the edges are not perfect, this meant to be more rustic.)
  • Sprinkle 1 tbsp flour over flour.
  • Arrange the apple slices on top in overlapping concentric circles within three inches of the pastry edge.
  • Fold the edges of the dough over the apples, creating pleats as you go.
  • Using a pastry brush, brush the pleated dough you just folder over with the beaten egg.
  • Sprinkle 2 tbsp of the turbinado sugar over the crust and fruit filling.
  • Chill the assembled tart in the fridge for 15 minutes.
  • Preheat over to 350 degrees and set oven rack to the center position
  • Bake for 55-60 minutes, or until apples are tender and crust is a golden brown.

Glaze, optional

  • Mix apricot jelly and water in microwave safe bowl.
  • Microwave for about 20 seconds, until bubbling.
  • Using a pastry brush, brush jelly mixture over the apple filling.

Leave a Reply