Rustic Apple Galette
A free-form tart with a flaky all-butter crust folded around cinnamon apples. No pie dish, no crimping, no fuss.
Chef's note Keep everything cold. Cold butter makes steam pockets in the oven, and those are the flaky layers.
Ingredients
- 1¼ cups all-purpose flour 160 g, plus more for rolling
- 1 tbsp granulated sugar for the crust
- ½ tsp fine salt
- ½ cup unsalted butter 113 g, very cold, cut into 1/2-inch cubes
- 4 tbsp ice water 60 g, plus up to 1 tbsp more
- 3 medium apples about 1 1/4 lb, peeled, cored and sliced 1/4 inch thick
- ¼ cup granulated sugar 50 g, for the filling
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tbsp lemon juice
- 1 large egg beaten, for the egg wash
- 1 tbsp turbinado sugar
Steps
Whisk 1¼ cups all-purpose flour, 1 tbsp granulated sugar and ½ tsp fine salt in a bowl. Add ½ cup unsalted butter and toss to coat. Press each cube flat between your fingers until the pieces are the size of peas and flat flakes.
Drizzle in 4 tbsp ice water while tossing with a fork. Squeeze a handful: if it holds together, it's ready. If not, sprinkle in a little more ice water and toss again. Press the dough into a disk, wrap it, and refrigerate at least 1 hour, or up to 2 days.
Heat the oven to 400°F with a rack in the lower third. In a bowl, toss 3 medium apples with ¼ cup granulated sugar, 1 tbsp cornstarch, ½ tsp ground cinnamon and 1 tbsp lemon juice.
On a floured sheet of parchment, roll the dough into a rough 12-inch circle about 1/8 inch thick. Slide the parchment onto a rimmed baking sheet.
Arrange the apples in overlapping rings in the center, leaving a 2-inch border. Leave any liquid behind in the bowl. Fold the border up over the fruit, pleating it as you go.
Brush the crust with 1 large egg and sprinkle the crust and fruit with 1 tbsp turbinado sugar.
Bake 40 to 45 minutes, until the crust is deep golden underneath and the juices bubble thickly in the center. Cool on the pan at least 20 minutes so the juices set. Serve warm or at room temperature.
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