If you enjoy pie and the pastry is your favorite component, look no further. A new family favorite is bound to emerge from this simple apple galette. The pastry dough resembles shortbread almost exactly. With pears or peaches, it would also be delicious. In fact, you don’t even have to peel the apples!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- 1 ⅛ cups all-purpose flour
- 1 tablespoon white sugar
- ¼ teaspoon salt
- ½ cup butter, cut into pieces
- 2 tablespoons ice water, or as needed
- ½ teaspoon vanilla extract
- ¼ cup brown sugar, or more to taste
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- 5 apples – peeled, cored, and sliced
- 2 tablespoons butter, cut into pieces
- 1 tablespoon coarse sugar crystals (Optional)
Instructions
- Make pastry: Whisk flour, white sugar, and salt together in a bowl. Press butter pieces into flour mixture with your fingers until mixture resembles coarse crumbs.
- Make a well in the center of flour mixture. Pour water and vanilla into the well; quickly work water and vanilla into flour to create a loose dough, adding more water if dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Make filling: Stir brown sugar, flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
- Preheat the oven to 450 degrees F (230 degrees C).
- Roll dough into a large, rough circle on a baking stone or sheet. Pour apple mixture into the center of dough, leaving a 2-inch uncovered border. Dot apples with 1 tablespoon butter.
- Fold edges of dough up over apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over dough.
- Bake in the preheated oven until crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 12 g |
| Sodium | 238 mg |
| Sugars | 25 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Dough was easy to assemble but sticky to roll out and was hard to fold over the apples. Recipe called for too many apples , Wish I hadn’t wasted 4 🙁 …either that or increase the measurements to make more dough and add more brown sugar. The crust was flaky not sweet enough. I tried this recipe because my tried and true recipe is packed. in storage.
Delicious crust!
I used my own pastry recipe, and used and egg wash and sprinkled with turbinadp sugar.I baked at 400 degrees for about 45 min. And it was wonderful. Served with homemade ice cream…perfection.
For the filling I used 2 granny smith apples and baked at 450 for 30 minutes which was plenty of time. For the course sugar I used turbinado sugar.
I shared a picture on May 27th before baking to see if this would help others. I used 3 1/2 medium apples. I also added a 1/2 tsp or so of lemon juice to the apple mixture because that’s what I always do with apple pie. I baked at 425 for 20 minutes then reduced heat to 375 for the remaining time. With modifications this is my favorite galette recipe.
we drizzled it with caramel sauce
So much easier than making a traditional pie, tasted just as good if not better. Less time in the kitchen preparing too. Tastes fantastic! Loved it.
This is very good. I didn’t peel the apples….it gave it a bit of color. The crust is excellent. Next time I think I’ll use the food processor to make the crust…I always use it or pie crusts and think it will work well to fully and smoothly incorporate the butter.
Seems like the quicker you throw the crust together, the better this comes out! Rustic looking, and taste great!
Glad I read the reviews and decreased the time at 450F to 15 mins- then 20 mins on 375F. It was perfectly done. Added egg wash on crust with Truvia instead ofI added ground ginger and corriander for a more complex flavor. For an extra touch, topped the fruit with chopped toasted pecans. I gave a rating of 4 because the ingredients would be better listed in order of use.
yes it is great… I used a bought pastry but made the filling.. the filling was great (I used golden apples) today I am adding a couple granny smiths for some tartness…
I followed the recipe and really enjoyed the simplicity of this dessert. You could add more juiciness to it but I like to try different foods and skills and I wouldn’t have changed a thing.
I love to use this recipe as a starting point, with some small alterations. Must add appx. 1/2-3/4 more flour than stated. I’ve made it using pears and apples, but each time used just one big apple or pear. Instead of making one tart, I made 3 to 5, depending on how much dough and filling I wound up with. These little desserts are much easier to roll out and fold up and cook quicker. I put the oven to 400 and began monitoring them at 20 minutes. Delicious!
Fail!! The crust was delicious but too sticky even before I added water. I rolled it out on parchment, couldn’t fold it because it was stuck, so I peeled and plopped pieces on the apple pile and baked the mess. It’s a tasty filling, but disastrous crust.
I would definitely give this a 5 for taste! I used 4 very small apples and it was still too much for the amount of crust. And the high heat for that length of time seemed off. I baked at 450 for 15 mins and then at 400 for 25 mins. Overall this is good and I made it work but the recipe isn’t quite right.
I was lazy–used packaged pie crust! It was still yummy!
A few apples fell from my tree, looked good so I looked for a quick galette to use them. This fit the bill. I had a little of my pie pastry leftover so I used that instead. The filling was perfect and a great hit with the family.
Taste was great with some changes. The original poster must have used the smallest apples on earth to fill this galette. I used 3 normal sized Granny Smith and it was overflowing with fruit. I skipped the coarse sugar sprinkle as all I had was Turbinado….and it wouldn’t stick to the dough. Baked for 20 minutes at 450, then reduced the heat to 375 and baked another 20. The top was a bit darker than I would have liked…you could probably have reduced the 450 cooking time to 15 minutes. Tasty though!
heat was too high for too long. Too much fruit for one crust….