Apple Galette

No ratings yet

This easy apple galette has a buttery, flaky pie crust filled with tender cinnamon apples, finished with a drizzle of apple caramel made from the drained apple juices.

Prep Time15

Cook Time30

Waiting Time1 30

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Calories: 400kcal

Author: Katalin Nagy

Equipment

Ingredients

190 g All purpose flour
Pinch of salt
Pinch of baking powder
12 g Granulated sugar
115 g Unsalted butter very cold
15 g Heavy Cream very cold
30 g Cream cheese very cold

Filling

4 Apples medium sized Granny Smith apples
50 g Brown sugar
1 teaspoon Cinnmon
Lemon juice sprinkle the apples so they won't brown

Other

2 tablespoons Almond flour under the fruit filling
½ Egg with a drop of water to egg wash

Metric - US Customary

Instructions

Sift the flour, salt, baking powder, and sugar into a bowl. Add the cold butter cubes and rub them in with your fingers until the mixture resembles coarse sand, leaving a few small butter chunks.
Add the cold cream cheese and heavy cream. Stir until the dough just comes together, then briefly knead into a smooth disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Let the dough rest 5 minutes on the counter, then roll it into a rough 12-inch (30 cm) circle, about ⅛ inch (3 mm) thick. Transfer to a parchment-lined baking tray and refrigerate while you make the filling.
Peel the apples and slice them into thin strips. Sprinkle with lemon juice, toss with brown sugar and cinnamon, and leave to macerate for 10 minutes.
Drain the juice into a small saucepan and set aside.
Scatter almond flour over the center of the dough, leaving a 1-inch (2.5 cm) border. Arrange the drained apple slices in overlapping layers on top. Fold the dough border up over the apple edges, pressing into pleats as you work around.
Brush the crust with egg wash and sprinkle with coarse sugar. Freeze for 10 to 15 minutes while the oven preheats to 390°F / 200°C (no fan).
Bake the galette on the center rack for 30 to 35 minutes until the crust is deep golden brown and the apples are tender.
While the galette bakes, bring the saucepan of apple juice to a simmer over medium heat. Cook for 4 to 5 minutes, stirring, until slightly thickened. Remove from the heat and let cool.
Let the baked galette rest for 10 minutes, then drizzle the apple caramel over it and serve with ice cream or whipped cream.
Storage
The baked galette can be kept covered at room temperature for up to day.
Store leftovers covered in the refrigerator for 2–3 days. Reheat slices in a 350°F (175°C) oven for about 8–10 minutes to re-crisp the crust before serving.

Notes

Ingredient notes

Always weigh ingredients using a digital scale for best results.
Keep all ingredients (especially butter and cream cheese) very cold.
The almond flour is essential to prevent the dough under the filling from going soggy. You can use another nut flour instead, like hazelnut flour.

Technique notes

Do not overknead the galette dough, and avoid using a mixer.
If the dough cracks while rolling, patch it with a small piece of dough and press gently; no need to start over.
Roll the dough between silicone mats rather than on a heavily floured surface — extra flour worked in at this stage toughens the crust.
Do not skip draining the apple juice before assembling. Even 10 minutes of macerating draws out enough liquid to make the base soggy if left in.
Freeze the assembled galette before baking, not just refrigerate. Cold butter hitting a hot oven gives you a crispier base.
The galette is well baked when the crust turns an even golden brown color, especially at the bottom.
The filling will be very hot when it comes out of the oven, so allow it to cool/thicken before serving.

Nutrition