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Fruit Galette · Cinnamon Apple

Cinnamon Apple Galette

Thin apple slices fanned in circles over a flaky, buttery crust, baked until caramelized at the edges and finished with a shiny jam glaze. It looks like a bakery tart but takes far less work than a pie.

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Prep
35 min
Cook
45 min
Total
3 hr 5 min
Serves
8 · one 10-inch galette
Level
Easy

Ingredients

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)

Steps

  1. In a medium bowl, whisk the flour, sugar and salt for the crust.
  2. 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.
  3. 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.
  4. Gather the dough into a ball, press it into a 1-inch-thick disk and wrap it in plastic.
  5. Refrigerate the dough so the butter firms up and the flour hydrates.
  6. Heat the oven to 400°F (200°C) with a rack in the middle.
  7. Peel, core and slice the apples about 1/8 inch thick.
  8. In a bowl, gently toss the apple slices with the brown sugar, flour, cinnamon and lemon juice.
  9. On a floured sheet of parchment, roll the dough into a 12-inch circle. Slide the parchment and dough onto a sheet pan.
  10. Arrange the apple slices in overlapping circles in the middle of the dough, leaving a 2-inch border. Dot with the butter.
  11. Fold the border up over the apples, pleating as you go.
  12. Chill the galette on the pan.
  13. Brush the crust with egg wash and sprinkle it with turbinado sugar.
  14. Bake until the crust is deep golden and the apples are tender and browned at the edges.
  15. Brush the warm apples with the warmed jam, if using, for a glossy finish.
  16. Cool on the pan before slicing.

Tip: Choose apples that hold their shape when baked, such as firm, crisp varieties.

Tip: Pears work beautifully in place of apples; add a pinch of ground ginger.

Storage: Cover and keep at room temperature up to 2 days.

Make ahead: The dough can be made 2 days ahead and chilled, or frozen up to 3 months.

Estimated nutrition per serving: 270 calories · protein 3 g · carbohydrates 34 g · fiber 2 g · sugars 16 g · fat 14 g (saturated 8 g) · sodium 125 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.