Rustic Apple Galette

A free-form apple tart with a buttery, pleated crust. No pie dish, no fuss about the edges.

1 hr 15 min · Serves 8 · French

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar, divided
  • 1/2 tsp fine salt
  • 1/2 cup cold unsalted butter, cubed, plus 1 tbsp
  • 4 tbsp ice water
  • 3 Honeycrisp apples, thinly sliced
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 egg, beaten
  • 1 tbsp turbinado sugar

Method

  1. Whisk the flour, 1 tbsp of the sugar and the salt. Cut in the cold butter until the pieces are the size of peas, then drizzle in the ice water and press into a disk. Wrap and chill for 30 minutes.
  2. Heat the oven to 400°F. Toss the apples with the lemon juice, cinnamon and the rest of the sugar.
  3. Roll the dough into a 12 inch round on parchment and slide it onto a baking sheet.
  4. Arrange the apples in overlapping circles, leaving a 2 inch border. Fold the border up over the fruit, pleating as you go, and dot the apples with the extra butter.
  5. Brush the crust with egg and sprinkle with turbinado sugar. Bake 40 to 45 minutes, until the crust is deep golden and the juices bubble. Cool 15 minutes before slicing.
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