APPLE GALETTE
Apple Galette
When it comes to Thanksgiving desserts, the key is having something that you can prepare ahead of time. Or at the very least sneak in between that green bean casserole that never goes out of style and the Pillsbury crescent rolls that seem to go faster than the turkey. Galettes are a fun take on fruit pie, require a lot less labor, and have a dough that is completely forgiving. You can also throw away those strips of aluminum foil you use on pies as there is no need to worry about a burnt crust.
Fill with apples, peaches, pears or cherry filling, the result is the same - a delicious and creative delight that will have your guests coming back for seconds.
Pro tip: Pair with vanilla ice cream or our Salted Caramel Sauce recipe.
As always, message me with any questions!
xo, Di
APPLE GALETTE
INGREDIENTS
Crust
1 ¼ cups all-purpose flour (plus extra for rolling)
1 TBSP sugar
½ tsp salt
½ cup unsalted butter, cold and cut into cubes
3-4 TBSP ice water
Filling
4 medium apples
3 TBSP sugar
2 tsp cinnamon
4 TBSP (1/4 cup) unsalted butter, cold and cut into cubes
1 egg
Equipment
Rolling pin
Food processor (or large bowl with pastry cutter or fork)
Saucepan
Knife
Baking sheet
Brush
DIRECTIONS
1. In a food processor, mix together flour, sugar, and salt. Add in butter and pulse mixture until it resembles wet sand.
2. Pour in ice water, starting with 3 tablespoons, and pulse again. Pulse until the dough comes together, forming a ball along the side of the food processor. If dough doesn’t come together, add in additional tablespoon of ice water.
3. Remove dough from food processor and place on a floured surface. Roll dough into a ball, then cover tightly with plastic wrap and place in fridge for at least 30 minutes, but up to 2 days.
4. Preheat oven to 375°F. Line a large baking tray with parchment paper.
5. Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your apples!
6. Peel and core your apples. Cut them in half, then slice the halves into very thin slices (basically as thin as you can get them). Fan each half out by pressing it slightly, then picking up the fanned apples by placing a butter knife under them and lifting them up and onto the tart. Start from the outside and arrange however you’d like. I typically arrange 3 of the apples around the tart, then use the 4th apple to fill in any gaps.
7. In a small bowl, combine sugar and cinnamon. Sprinkle over the apples. Place the pats of butter over the apples (they will melt into the tart as it cooks!). Lift the dough over the apples, folding every 3-4 inches as you go around.
8. Mix egg with 1 tablespoon water and brush over crust. Bake for 30-40 minutes, until the apples are soft and the crust is golden brown. Serve with vanilla ice cream!