Traditional Apple Galette
A rustic, free-form tart with thinly sliced apples and cinnamon sugar.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 cup Unsalted butter, cold and cubed
- 2 tablespoons Granulated sugar
- 4 tablespoons Ice water
- 3 large Granny Smith apples, peeled and sliced
- 1 teaspoon Ground cinnamon
- 1/4 cup Brown sugar
- 1 tablespoon Lemon juice
- 1 large Egg wash (1 egg beaten with water)
- 2 tablespoons Apricot preserves(optional)
Instructions
- 1
In a food processor, pulse flour and granulated sugar, then add cold butter until the mixture resembles coarse crumbs.
- 2
Add ice water one tablespoon at a time, pulsing until the dough just begins to come together into a ball.
- 3
Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least 45 minutes.
- 4
Preheat your oven to 400°F (200°C) and toss the apple slices with brown sugar, cinnamon, and lemon juice in a large bowl.
- 5
Roll out the chilled dough on a piece of parchment paper into a 12-inch rough circle.
- 6
Arrange the apple slices in the center of the dough, leaving a 2-inch border, then fold the edges of the dough over the apples.
- 7
Brush the dough edges with egg wash and bake for 35-40 minutes until the crust is golden brown and apples are tender.
- 8
Optional: Warm the apricot preserves and brush over the hot apples for a professional French bakery shine.
Ratings & Reviews
No ratings yet
