Rustic Apple Galette
This is the most forgiving way to bake with fruit. You aren't aiming for a structured pie; you are looking for those jagged, golden-brown edges that crack when you take a bite.
Cold butter is the only rule that matters.
Your dough should have visible, pea-sized chunks of butter remaining before you roll it out. If the dough gets warm, slide it into the fridge for ten minutes before proceeding.
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
What goes in.
- 1 1/2 cupsall-purpose flour
- 1/2 cupcold unsalted butter, cubed
- 1 tbspsugar
- 3-4 tbspice water
- 3 largefirm baking apples, thinly sliced
- 1/4 cupbrown sugar
- 1 tspcinnamon
- 1egg, beaten
Pleating the edges
Lift the edges of the dough and fold them over the outer ring of apples, overlapping the folds as you work around the circle. Ensure the pleats are tight so no juices escape during the bake.
The method.
Prepare the crust
Pulse flour and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse meal. Add ice water one tablespoon at a time until the dough just holds together. Shape into a disc and chill for one hour.
Toss the fruit
Toss your sliced apples with brown sugar and cinnamon in a bowl. Let them sit while you roll out the dough.
Roll and assemble
On a floured surface, roll the dough into a rough 12-inch circle about 1/8-inch thick. Transfer to parchment-lined baking sheet. Pile apples in the center, leaving a 2-inch border.
Fold and seal
Fold the border up and over the apples. Brush the pastry with beaten egg and sprinkle with a little extra sugar for crunch.
Bake
Bake at 400°F (200°C) until the crust is a deep golden brown and the apple juices are bubbling and thick, usually 35-40 minutes.
Other turns to take.
Nutty Crunch
Add a tablespoon of finely chopped walnuts or pecans to the apple filling for texture.
Spiced Glaze
Brush the warm, baked galette with a thin apricot jam glaze to give it a professional shine.
When it doesn't go to plan.
Keep the apple slices uniform in thickness so they cook at the same rate.
If the dough cracks while rolling, just press it back together with your fingers; it will bake out.
Let the galette sit on the pan for 10 minutes after pulling it from the oven to allow the juices to set.
The ones that keep coming up.
Why is my bottom crust soggy?
Ensure your oven is fully preheated to 400°F before the galette goes in. High heat is necessary to crisp the bottom quickly before the fruit releases too much liquid.
Can I use different fruits?
Yes, but keep the ratio of starch or sugar consistent. If using very juicy fruit like berries, add a teaspoon of cornstarch to the fruit mixture.