Go Back
Apple galette feature image

Rustic Apple Galette

Lori
Prep Time 1 hr
Cook Time 50 mins
Total Time 1 hr 50 mins
Servings 8

Ingredients
  

  • FOR THE CRUST
  • 1 3/4 cups flour
  • 1/4 teaspoon salt
  • 3/4 cup butter 1 1/2 sticks, chilled
  • 2 tablespoons or more of iced water
  • FOR THE FILLING
  • 3 Granny Smith apples sliced thinly
  • 1/4 teaspoon lemon zest
  • 1 lemon juiced
  • 6 tablespoons sugar
  • 1/4 cup plus 1 tablespoon apricot preserves
  • 1 egg
  • 2 tablespoon turbinado sugar
  • 1/4 cup water

Instructions
 

  • In a food processor, pulse the flour and salt to mix.
  • Add the butter, cut into 1/4-inch tabs.
  • Pulse until the mixture forms into pea-sized clusters.
  • Add the water and pulse until the dough starts to come together. If crumbly, add one tablespoon of water at a time, pulsing between additions, until the dough starts to come together.
  • Roll the dough into a ball, then flatten into a disk.
  • Wrap in plastic wrap and refrigerate for at least an hour.
  • While the dough is chilling, combine the lemon zest and juice in a measuring cup.
  • Then slice one apple, with the skin on. A mandoline slicer can make this process easier.
  • Add 1/3 of the juice and zest mixture to the apple slices and toss well to prevent the apples from oxidizing and turning brown.
  • Continue until all apples as sliced.
  • Preheat the oven to 450° F and place a cookie sheet or tin foil in the rack below the center rack.
  • Remove the dough from the refrigerator and roll it to between 1/8 and 1/4 inch in thickness between two sheets of parchment paper.
  • Remove the top sheet of parchment paper.
  • Brush 1/4 cup of the apricot preserves to 1 inch of the edge of the crust.
  • Drain any excess lemon juice from the apples, then add the sugar 1/3 at a time, tossing well between additions.
  • Starting in the center of the crust, layer the apple slices in an overlapping concentric circle up to the 1 inch edge.
  • Use the parchment paper as a guide to fold the 1-inch lip of the crust over the apples a section at a time, creasing the crust after each section.
  • Pinch closed any cracks in the dough.
  • Brush the dough with the beaten egg.
  • Sprinkle the turbinado sugar over the apples and the crust.
  • Slide the galette with the parchment paper onto a pizza stone and place on the center rack of the oven.
  • Bake for 20 minutes, then turn the oven to 375° F and bake for 25-30 minutes more or until the crust is a dark golden brown.
  • Let stand for 10.
  • Meanwhile, in a small pan, heat 1 tablespoon of the apricot preserves with the water until a syrup is formed.
  • Before serving, brush the syrup over the apples until they are glossy and moistened. You will not likely use all the syrup or the galette will be too soggy.
  • Serve warm or at room temperature.