Apples are one of those ingredients that you can find anywhere at any time of year in the Northeast. I can even count on the grocery store* down the street from my apartment to have apples consistently, which is truly telling (the store has been less reliable for butter or even eggs in the past). Because of this, an apple galette, or free form apple tart, is never too far away from my dessert table.
The galette begins with a flaky yet sturdy pie crust and the edges of the crust are effortlessly flipped onto simply seasoned apples for a rustic dessert. While it bakes, the apple galette gives off the same luscious sugared sweet and buttery aroma as apple pie around the holidays, because it basically is a lazy man’s apple pie.
I’ll admit this recipe is a lot better in the late summer or early fall when you pick the apples fresh off the tree – maybe while holding a cider donut in the other hand. But it is January and the galette still satisfied my craving for baked apples. It would have been even more satisfying with a scoop of vanilla ice cream on the side, but unfortunately it was too cold for us to go out to grab some (polar vortex!). Greg did make a caramel sauce to drizzle on top of our slices out of the sugars and juices leftover from the spiced apples. I think we may be watching too much of Food Network’s Chopped!
* Using the term very loosely in this case
- 1 ¼ cups flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, diced and re-refrigerated
- ½-¾ cup cold water
- 1 tablespoon unsalted butter, melted
- 4-5 baking apples peeled and sliced ¼-1/2 inch thick (Cortland, Granny Smith, or Pink Lady are some options but feel free to pick whatever you prefer, or mix varieties)
- 1 tablespoon fresh lemon juice
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour
- In a food processor, combine flour, sugar, and salt and pulse for 10 seconds to combine.
- Drop in the diced, cold butter and pulse until the butter is the size of small marbles but larger than peas.
- Begin adding ice water in 1/8th cup increments, pulsing between additions, until the dough comes together and the butter is pea sized but still visible. You may not need the full amount of iced water.
- Transfer the dough to a work surface, gather it together and pat into a disk. Wrap the dough in plastic and refrigerate until chilled, one to two hours.
- While the dough is chilling, peel and slice the apples.
- In a large bowl, combine the apples with lemon juice, both sugars, cinnamon, and flour.
- Once the dough is chilled, preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Transfer the dough to a floured surface and roll out into a circle about 12 inches in diameter and 1/8th inch thick. Shake off excess flour and transfer dough to the prepared baking sheet.
- Arrange apples on the dough, leaving 2 inches of pastry around all sides. Fold edges of the dough onto the apples and crimp edges to create the crust.
- Brush the entire crust with 1 tablespoon melted butter and sprinkle with sugar.
- Bake until the crust is golden and the apples are tender, 55-60 minutes.
- Remove from oven and let cool for at least 15 minutes before serving.