| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 45 min |
| Cook: | 50 min |
| Yield: | 6-8 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- Pinch of salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg
- 1 cup walnuts
- 1/4 cup plus 1 tablespoon granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, diced
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3 Golden Delicious or other firm baking apples (about 1 1/4 pounds)
- 1/4 cup apricot preserves
- Confectioners’ sugar, for dusting (optional)
Instructions
- Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
- Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
- Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.
- Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
- Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners’ sugar, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 429 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 6 g |
| Cholesterol | 88 mg |
| Sodium | 63 mg |
Reviews
Delicious! This crust was amazing. Flaky but not dry, delicate but sturdy. I didn’t use a food processor, just grated in the butter.
The walnut paste was delicious and the apples were good but al dente. I used honey crisp.
Fantastic. I made this recipe and it is an over and over favorite. My family and friends just love it. I have made the same Galette with Peaches, just as tasty. Did the apple one with custard and eliminated the Walnut paste as a base, used apricot preserves in its place. WONDERFUL. THANKS FOR THE WONDERFUL RECIPE, and one that is so easy to experiment with. I have been able to come up with wonderful combinations.
it tasted good, but needed to be a little sweeter. and mine didn’t look as good as this picture.