Description
This Apple Galette with Flaky Crust is a rustic, free-form tart featuring tender, cinnamon-spiced apples wrapped in a buttery, flaky crust made with a blend of all-purpose flour and cornmeal. Easy to make with simple ingredients, this galette combines a crisp, golden-brown pastry with a sweet and tangy apple filling, perfect for dessert or a cozy snack.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter (very cold, cut into small pieces)
- ¼ to ½ cup ice water
Filling
- 4 large apples (peeled, sliced into ¼-inch slices)
- 6 tablespoons brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Topping
- 1 teaspoon brown sugar
- ¼ teaspoon ground cinnamon
- 1 egg (beaten, for brushing)
Instructions
- Prepare the dough: In a mixing bowl, combine 2 cups of all-purpose flour, ½ cup cornmeal, 1 teaspoon salt, 1 teaspoon sugar, and 1 cup of very cold unsalted butter cut into small pieces. Using two knives or a pastry cutter, cut the butter into the flour mixture until it resembles coarse sand. Alternatively, pulse these ingredients in a food processor until coarse sand forms. Gradually add ¼ to ½ cup ice water, mixing or pulsing until the dough just comes together.
- Chill the dough: Turn the dough onto a lightly floured surface and shape it into a ball. Divide the ball into two equal parts and flatten each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least one hour to firm up and make rolling easier.
- Prepare the filling: In a large bowl, gently toss 4 peeled and sliced apples with 6 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon lemon juice until evenly coated and well combined.
- Preheat the oven: Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Assemble the galettes: On a lightly floured surface, roll each chilled dough disk into a rough 12-inch circle. Place half of the apple mixture in the center, leaving a 2 to 3 inch border all around. Fold the edges of the dough over the apples in a rustic manner, pleating as needed. Repeat this process for the second dough disk and remaining apple filling. Combine 1 teaspoon brown sugar with ¼ teaspoon ground cinnamon and sprinkle evenly over the exposed fruit. Brush the exposed dough edges with the beaten egg to achieve a golden, shiny crust.
- Bake: Place the baking sheet with the assembled galettes into the preheated oven and bake for 30 to 35 minutes. The crust should turn golden brown and the apple filling tender. Remove from oven and allow to cool slightly before serving.
Notes
- Ensure the butter is very cold for a flaky pastry crust; this helps create the desired texture.
- Do not overwork the dough once water is added to maintain flakiness.
- Chill the dough for at least an hour to make it easier to handle and prevent sticking.
- Use tart, crisp apples like Granny Smith or Honeycrisp for best flavor and texture.
- For a glossy finish, brush the galette edges with an egg wash before baking.
Keywords: Apple galette, flaky crust, rustic tart, apple dessert, easy galette recipe, baking, fruit tart