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Easy Apple Galette Recipe for a Rustic Dessert

Easy Apple Galette Recipe for a Rustic Dessert

A French-style apple galette made with buttery homemade pastry, cinnamon-seasoned apples, and a casually folded crust. Serve it warm or at room temperature with whipped cream or vanilla ice cream.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 1 1/4 cups (160 g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Cold unsalted butter, cut into small cubes
  • 3–4 tablespoons Ice water
For the Apple Filling
  • 3 medium, about 1 1/2 pounds apples (680 g) Firm apples, peeled or unpeeled and thinly sliced
  • 1/4 cup (50 g) Granulated sugar
  • 1 tablespoon Lemon juice
  • 1 tablespoon All-purpose flour or cornstarch
  • 1/2 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground nutmeg, optional
  • 1 teaspoon Vanilla extract, optional
  • 2 tablespoons Cold unsalted butter, cut into small pieces
For Finishing
  • 1 egg Large egg
  • 1 teaspoon Water or milk
  • 1 tablespoon Coarse sugar, optional

Method
 

Step-by-Step
  1. Whisk the flour, sugar, and salt together. Cut in the cold butter until coarse crumbs form, leaving some pea-sized butter pieces visible.
  2. Mix in 3 tablespoons of ice water. Add the remaining tablespoon only if needed, pressing the dough together until it holds without becoming sticky.
  3. Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
  4. Toss the sliced apples with sugar, lemon juice, flour or cornstarch, cinnamon, nutmeg, and vanilla. Let them stand for about 10 minutes, then drain excess liquid.
  5. Heat the oven to 400°F (200°C). Roll the chilled dough into a roughly 12-inch (30 cm) circle on parchment and transfer it to a baking sheet.
  6. Arrange the apples in the center, leaving a 2-inch (5 cm) border. Dot the fruit with butter, then fold and pleat the pastry edge over the outer apples.
  7. Beat the egg with the water or milk and brush it over the pastry. Sprinkle the edge with coarse sugar if desired.
  8. Bake at 400°F for 15 minutes, reduce the oven to 375°F (190°C), and bake for another 20–30 minutes until deeply golden and tender. Cool for at least 15–20 minutes before slicing.

Notes

Keep the butter and water very cold, and avoid overworking the pastry. Firm apples such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn work well. Serve warm or at room temperature with whipped cream or vanilla ice cream.