Aren’t Apple Galettes so pretty? I love that they are free forming and I love the border crust that outlines the galette. . I think it’s so beautiful.
I’ve always wanted to bake my own Apple Galette (or apple tart) and have no idea why it’s taken me so long to get my bootie in gear to do this. This is seriously so easy and fun to bake. For me, the hardest part – or part that I asked my husband to do- was peeling the apples. I’m horrible at peeling apples and can never peel them in one long strand. . I know some people use vegetable peelers but why bother when I have someone here who does this brilliantly? My husband.
I was looking around online last night and discovered JoyofBaking.com. Stephanie has videos on her site, which is awesome, and I so wanted to try her Apple Frangipane Tart recipe but decided to make due with what I already had at home . . . and I’m happy to say, this Apple Galette is absolutely delicious! You must try this recipe. I think this would be perfect to serve when having girlfriends over or dinner guests or even just for your family. . it’s really that easy. . . and beautiful.
(If you’re uncertain on how to cut the apples and arrange them, or if you just want to watch someone bake a tart, watch Stephanie in the video on the link above. She also gives great tips when baking a galette. Best one: taste your apples. If they are really sour, add more sugar and cinnamon. Word.)
I hope you enjoy!
Country Apple Galette
Ingredients
- PASTRY CRUST
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter cut into small pieces
- 1/3 cup ice water
- FILLING
- 4 Golden Delicious or Granny Smith apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- 1 tablespoon unsalted butter cut into small pieces
- TOPPING
- Melted Nutella optional
- Powdered sugar for dusting
Instructions
- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
- Peel, halve and core the apples and slice them crosswise 1/4 inch thick. In a small bowl, combine the sugar and cinnamon.
- Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a large circle and transfer to a large parchment paper lined baking sheet. Decoratively arrange the apple slices on top however you like (concentric circles or in slightly overlapping rows). Drizzle the honey over the apples.Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
- Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature. Drizzle with melted Nutella and dust with powdered sugar if desired.
Recipe adapted from Food and Wine.
