apple galette

Apple Galette

Thinly sliced apples are arranged over a round sheet of pastry dough and folded inward to form a rustic free-form tart. Sugar, butter, and warm spices are scattered over the fruit before baking, allowing the apples to soften and release juices as the pastry cooks. The edges of the dough are partially folded over the filling, creating an open-faced pastry common in traditional French country baking.

As the galette bakes, the pastry becomes golden and crisp while the apples tenderize and the juices thicken slightly. Butter and sugar caramelize around the fruit, creating a lightly glazed surface. The technique emphasizes simplicity, relying on basic pastry, fresh apples, and direct oven heat to produce a rustic fruit tart with exposed slices.

Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Dessert
Fruit
Servings: 8

Equipment

  • baking sheet
  • parchment paper
  • cooling rack

Ingredients

  • 1 pre-rolled pie crust
  • 3 granny smith or honey crisp apples, cored and sliced (14 oz.)
  • 1 Tbsp. lemon juice
  • ¼ cup brown sugar, packed
  • 2 Tbsp corn starch
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • ¼ tsp. salt
  • 1 Tbsp. butter, cubed
  • 1 egg, beaten
  • coarse sugar to sprinkle

Instructions 

  • Preheat oven to 425°F.
  • Line an edged baking sheet with parchment paper.
  • Unroll the pie crust onto the parchment paper.
  • In a small bowl, combine flour, sugar, corn starch, and salt.
  • Prepare apples by removing the cores, slicing the apples to quarter-inch slices, and adding them to a large bowl.
  • Add the lemon juice to the apples.
  • Cover the apples the the dry mixture and toss to coat the fruit.
  • Arrange the apples around the center of the pie crust, leaving about 1½ inches around the outside edge.
  • Fold the outside of the crust over in 8 sections to cover the edges of the fruit and pinch together any cracks.
  • Brush the exposed top of the crust with the beaten egg wash and sprinkle the crust with coarse sugar.
  • Sprinkle small pieces of butter on the top of the fruit.
  • Place the baking sheet in the oven for 25-30 minutes until the crust is golden brown.
  • Remove from the oven and let stand for 15 minutes to cool.