Cinnamon Apple Galette
- Crust
- 1 ¼ cups all-purpose flour, spooned and leveled (155 g), plus more for rolling
- 1 tbsp granulated sugar
- ½ tsp kosher salt
- ½ cup unsalted butter, very cold, cut in 1/2-inch cubes (113 g)
- 3–5 tbsp ice water
- Apple filling
- 3 medium apples, about 1 1/4 lb (570 g), peeled, cored and thinly sliced
- 3 tbsp brown sugar, packed
- 1 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp unsalted butter, cut in small bits
- Finish
- 1 large egg, beaten with 1 tbsp water
- 1 tbsp turbinado sugar
- 2 tbsp jam, apricot, warmed, for glazing (optional)
Cinnamon Apple Galette
- In a medium bowl, whisk the flour, sugar and salt for the crust.
- Add the cold butter cubes and cut them in with a pastry blender until most pieces are pea-size, with some as big as almonds.
- Sprinkle 3 tablespoons of ice water over the flour and toss with a fork. Squeeze a handful: if it holds together, it is ready. If it crumbles, add more water 1 tablespoon at a time.
- Gather the dough into a ball, press it into a 1-inch-thick disk and wrap it in plastic.
- Refrigerate the dough so the butter firms up and the flour hydrates.
- Heat the oven to 400°F (200°C) with a rack in the middle.
- Peel, core and slice the apples about 1/8 inch thick.
- In a bowl, gently toss the apple slices with the brown sugar, flour, cinnamon and lemon juice.
- On a floured sheet of parchment, roll the dough into a 12-inch circle. Slide the parchment and dough onto a sheet pan.
- Arrange the apple slices in overlapping circles in the middle of the dough, leaving a 2-inch border. Dot with the butter.
Cinnamon Apple Galette
- Fold the border up over the apples, pleating as you go.
- Chill the galette on the pan.
- Brush the crust with egg wash and sprinkle it with turbinado sugar.
- Bake until the crust is deep golden and the apples are tender and browned at the edges.
- Brush the warm apples with the warmed jam, if using, for a glossy finish.
- Cool on the pan before slicing.