apple galette

This simple apple galette has a caramel surprise. 

Apple Galette Recipe

(8 tablespoons) very cold unsalted butter

water, divided

all-purpose flour

sugar

salt

apples (4 large or 5 medium)

water (optional)

sweet apples (3 to 4 medium),

lemon

granulated sugar, plus more as needed

cinnamon

ginger

Caramel Applesauce

turbinado, sanding, sugar

Cut 1 stick very cold unsalted butter into 16 pieces. Prepare a small bowl of ice water. Place 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 3/4 teaspoon kosher salt in a food processor fitted with the blade attachment. Pulse a couple of times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour, about 10 pulses. At first you’ll have a mixture that looks like coarse meal and then, as you pulse more, you’ll get small flake-size pieces and some larger pea-sized pieces too.

Add 2 tablespoons of the ice water and pulse, then add the remaining 2 tablespoons ice water and pulse and continue until all of the water is in. Then work in longer pulses, stopping to scrape the sides and bottom of the bowl if needed, until you have a dough that forms nice, bumpy curds that hold together when you pinch them.

Turn the dough out onto a work surface and knead it gently to bring it together. Gather the dough into a ball, flatten it into a disk, and put it between two large pieces of parchment paper. Immediately roll the dough into an 11- to 12-inch round. Don’t worry too much about getting the exact size or about having the edges of the round be perfect—ragged is pretty for a galette or other rustic tart. The dough will be thicker than you think it should be, and that’s fine—it’s what you need for a free-form pastry.

Slide the rolled-out dough, still between the sheets of paper, onto a baking sheet or cutting board and refrigerate for at least 2 hours. Meanwhile, make the applesauce.

Make the galette dough:

Peel 2 to 2 1/2 pounds apples. Halve, core, and then quarter the apples.

Pour 2/3 cup granulated sugar into a skillet that’s about 9 inches in diameter (I prefer nonstick) and spread it evenly over the bottom of the pan. (If you’re new to making caramel, you might want to moisten the sugar with a tablespoon or two of water. Adding water slows the process, giving you a bit more time to judge the color.)

Turn the heat on to medium-high and stay close. As soon as you see the sugar changing color around the edges of the pan, either swirl the pan or use a silicone spatula or wooden spoon to stir small circles around the pan’s circumference, drawing the unmelted sugar to the edges little by little. (Don’t worry if the sugar clumps, it will melt again.) When all the sugar has melted and turned a light amber color — if it’s smoking, don’t be alarmed — take the pan off the heat.

Arrange the apples snugly in the pan in a single layer. Return the pan to medium-high heat and bring the caramel to a boil. Reduce the heat to medium and cook for about 10 minutes—no need to do anything but keep an eye on the pan and turn the heat down if there’s spattering. When you can easily pierce the apples with a knife, use a spoon to turn them over (don’t worry if they break), and cook for 5 more minutes.

The apples are scalding hot, so you might want to let them cool a bit before puréeing them. Scrape the warm apples into a food mill and purée them into a bowl, beat them with a spoon until they’re saucy, or blend them with a stand or immersion blender. It’s unlikely, but if the applesauce isn’t as thick as you’d like it now, scrape it into a saucepan and cook it down a bit.

Measure out 1/2 cup of the applesauce for the galette, then spoon the remaining applesauce into a heatproof container and once it cools, cover it tightly — or serve.

Make the caramel applesauce:

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Peel, halve, and core about 1 1/4 pounds sweet apples. Working with one half apple at a time, place cut-side down on a cutting board and slice crosswise into pieces that are about 1/4-inch thick (a little thinner is fine). Toss the slices into a large bowl and squeeze most of the juice from 1/2 medium lemon (about 2 tablespoons) over the apples. 

Add 1 tablespoon granulated sugar, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger, and stir everything around until the apples are coated. Taste a slice to see if you want more lemon juice or sugar. (You can keep the apples at room temperature for up to 1 hour.)

Slide the galette dough onto a baking sheet. Remove the top sheet of parchment and let it sit at room temperature for a few minutes, just so that it’s pliable enough to lift and fold without cracking.

Spoon 1/2 cup applesauce onto the center of the dough and spread it out evenly, leaving a band of about 2 inches bare all around. Using a slotted spoon (or your hands), lift the apples out of the bowl and onto the applesauce, mounding them in the middle.

Pick up the edges of the dough and fold them up against the apples. As you fold, the dough will bend, ruffle and pleat on itself, and that’s what you want. Don’t worry about being neat or about getting everything even. If you see any cracks, fix them by smoothing them with a little water on your finger. If there’s any liquid left in the bowl, pour it over the apples. (You shouldn’t have a lot, but if you do, just pour over 1 to 2 tablespoons of it.)

Brush the dough lightly with water and then sprinkle with 1 1/2 teaspoons turbinado sugar.

Bake the galette until the apples are tender—poke them with a skewer or the tip of a paring knife to test, 45 to 50 minutes. (Check at 30 minutes and loosely tent the crust or the apples with aluminum foil if you think the crust or apples are browning too quickly.)

Place the baking sheet onto a wire rack. If you want to glaze the apples, warm 1 tablespoon honey or jelly (add a splash of water to the jelly) until it liquefies (you can do this in the microwave or on the stovetop), then brush a thin layer over the apples. Wait until the galette is just warm or reaches room temperature to serve.

Assemble and bake the galette:

Apple Galette is the easy version of an apple pie, but still just as satisfying and delicious. Its rustic look with an open top full of fresh apples and buttery golden-brown crust makes for a very impressive summer or fall treat. Make small galettes to serve individually, or a larger one for a crowd.

Apple Galette

cold unsalted butter

eggs

cold water

white vinegar

whipping cream (for brushing the edge)

Tablespoon sanding sugar (optional)

apples

granulated sugar

honey

unsalted butter

vanilla bean (or 1 Tbsp of extract)

condensed milk (14 oz)

Add your cold water, salt, white vinegar, and flour to the bowl of your stand mixer with the paddle attachment and mix to combine. You can also do this with a whisk and a large bowl or a food processor.

Add the eggs to the flour mixture little by little while mixing on low until combined.

Add in your cold butter and mix on low for about 1 minute or until it creates a sandy texture. Pro-tip: leaving chunks of butter in your dough will create a crunchier texture.

Transfer your dough to a surface and push it together with your hands until it sticks together but don&#39;t over-mix it or the heat from your hands will melt the butter.

Flatten the dough and then wrap the dough in plastic wrap and chill it in the refrigerator for 2 to 3 hours until hard. You want the butter to chill and get really firm again. Pro-tip: Make this dough up to 3 days ahead of time and keep it in the fridge.

Galette Dough

Peel and cut your apples into small cubes. You could also use apple slices if you want to make a design.

Add the honey, sugar, and vanilla to a large saucepan.

Cook the mixture over medium heat for about 3 minutes or until it reaches a light blonde color. If you want an extra rich flavor, you can substitute some of the honey and sugar for brown sugar.

Add in your butter and apples and stir the mixture together.

Cook over medium heat for about 10 minutes or until the apples are slightly soft and translucent. Don’t overcook the apples here, you want to avoid getting them too mushy when they bake later.

Combine the cold water and cornstarch in a small bowl until it&#39;s smooth. Pro-Tip: Use equal parts of Clear Jel instead of cornstarch for a more translucent and shiny apple filling.

Add the cornstarch mixture to the apples and mix.

Cook the mixture for about one more minute, then remove it from the heat. It will continue to thicken as it cools.

Pour the apple filling into a medium bowl and cover it with plastic wrap so it’s touching the surface of the filling. This is to prevent a film from forming over the surface of the filling.

Refrigerate the apple filling for about an hour or until it’s cooled down to at least room temperature. This can be made ahead of time and refrigerated for up to a week or frozen for a month.

Apple Filling

Remove the paper label from the can of sweetened condensed milk.

Place the can into a large pot and cover it with water. Make sure the can is completely submerged with about 1 inch of water over the top.

Bring the water to a boil over medium-high heat and boil for about 2 1/2 hours. If some of the water has evaporated after about an hour, add more water to cover the can as needed. If you want lighter dulce de leche, boil for 2 hours, for richer and darker dulce de leche, boil for 3 hours.

Remove the pan from the heat, and let the can cool in the water.

Open the can and use your dulce de leche! This can last refrigerated in an airtight container for up to 2 weeks.

Dulce de Leche

Preheat your oven to 350°F and prepare a baking sheet with parchment paper.

Take your cooled dough out of the refrigerator and divide it in half. Wrap and refrigerate one half while you roll out the other half.

Form the dough into a circle with your hands.

Lightly flour your work surface, and roll your dough out with a rolling pin to 1/8″ thick, about 7″ wide. Pro-Tip: Keep moving your dough while rolling it out to avoid it sticking to the table. Start in the center and work your way out towards the edges.

Dust a 6″ circular ring with flour and cut your dough, then remove the excess. You can reuse this extra dough to make another galette. You can also make one big galette if you want using the same technique.

Fold the edges of the dough to make a crust. Press the edge of the dough with your index finger, fold the dough over the top, and pinch.

Press together the remainder of the dough, and repeat steps 3-6 with the other half of your dough to make a total of 6 galettes. You can also make smaller or larger galettes, just adjust your baking time.

Carefully transfer the dough onto your prepared baking sheet and fill the center of the dough with the apple filling.

Using a pastry brush, brush the edges of the crust with a little bit of heavy whipping cream to promote browning. Then sprinkle the edges with a little bit of sanding sugar (optional).

Bake the galette for 40-45 minutes until the crust is golden brown and the apples are soft.

Drizzle the top with some dulce de leche or caramel sauce and a scoop of vanilla ice cream or whipped cream. Serve the galette warm, each should serve about 2 people (really 1 hehe).

Assembling the Galette

This easy apple galette recipe features a flaky pie crust, delicious apple filling, and homemade dulce de leche (it's so easy)! Christophe Rull is back to show us how to make this beautiful, easy dessert from scratch.

RECIPE  ► 
Pie dough:
150 grams all-purpose flour
75 grams butter
1/2 tsp salt
20 grams eggs
20 grams water
1 tsp white vinegar
1 Tbsp heavy cream (for brushing)

Apple filling:
400 grams fresh apple, cubed 
80 grams sugar
80 grams honey
40 grams butter
1 vanilla bean (or 1 Tbsp extract)

Dulce de leche:
1 can of condensed milk

CHAPTERS ►
00:00 Intro
00:15 How to make the pie dough
01:09 Making the apple filling
01:59 Making the dulce de leche
03:21 Making the galette
04:29 Baking the galettes
05:10 Outro

OTHER VIDEOS YOU'LL LOVE ►
Mille Feuille with puff pastry (French napoleon): https://youtu.be/wugPXQfvAIA
Mango mousse cake recipe (gluten-free): https://youtu.be/dmBfTrarmvI
How to make a s'mores cake: https://youtu.be/Q7pKjq5ECOk

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Easy Apple Galette Recipe (From Scratch)

This easy apple galette is scrumptious and comforting. Made with apple pie spices, filled to the brim with apple, and featuring a deliciously sweet and crusty pastry.

Easy Apple Galette

tsp organic cane sugar (plus more to sprinkle)

tsp fine sea salt

vegan butter (cold)

water (cold)

pink lady apples (thinly sliced)

nutmeg

tsp cardamom

coconut sugar

tsp sea salt (finely ground)

tsp apple cider vinegar

tsp vanilla extract

butter

Sift the flour into a large mixing bowl. Add the sugar and salt, and mix gently to combine. Cut 1/3 cup of vegan butter into small chunks and add. Massage with hands to combine until it resembles a coarse meal.

Pour in 4 tbsp cold water into the flour mixture and massage with hands to form a shaggy dough (optional to add 1 tbsp more, in small splashes, if the dough is too dry). Then, turn the dough onto work surface and collect together. Knead until smooth and dough-like. Then form a ball. (It’s okay if there are a few dry spots). Cover the dough in reusable wrap and chill in fridge for at least 1 hour.

Meanwhile, thinly slice the apples (removing the inner core) to be about 1/8-inch thick. Toss into a large mixing bowl.

In a small bowl, mix together the cinnamon, nutmeg, cardamom, coconut sugar and sea salt. Sprinkle the spice mixture over the sliced apples, then pour in the apple cider vinegar and vanilla extract. Mix gently with your hands to combine. Cover with a kitchen towel and let sit for at least 10 minutes.

Sprinkle work surface lightly with flour and roll out the dough to form a rectangle about 1/8-inch thick. (It’s okay if the edges are wobbly and not a perfect. It adds to the rustic look). Transfer the pastry to a baking sheet.

Preheat oven to 375F/190C.  Arrange the apple slices on top of tart dough, tightly, leaving a 1 1/2-inch border. Then, lift the edges of the dough up and inwards, over-top of the apples. Overlap the dough as needed and pinch together to keep its shape.

Drizzle the inside of the tart with any leftover juices from your apples. Paint the exposed crust with 1 tablespoon of melted vegan butter. Optional to sprinkle crust with cane sugar. Bake until the apples are soft and the crust is golden brown, for 40-50 minutes. Serve with vegan whipped cream, or your favourite vegan ice cream.

Homemade Apple Galette is so much easier to make than apple pie! This recipe has a buttery, flaky tart crust and a perfectly spiced apple filling. The best rustic dessert to serve a crowd for Thanksgiving.

(single crust) Best Ever Pie Crust

(680 grams) baking apples (about 3 large apples), (peeled and

(63 grams) lightly packed light brown sugar

lemon juice

cornstarch

vanilla extract

egg,

water, (divided)

Coarse sugar, (for sprinkling)

apricot jam

Vanilla ice cream, (for serving if desired)

Line a rimmed baking sheet with parchment paper.

Remove the pie crust from the fridge to soften slightly while you prepare the filling.

Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in bowl.

Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.

Using a slotted spoon, pick up the apples from the bowl leaving the excess juices behind, and arrange them in center of dough, leaving 2-inch border around edge. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.

Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.

Once preheated, beat the egg with 1/2 teaspoon of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.

Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.

While the galette cools, combine the apricot jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the apples.

Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.

Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.

I'm so afraid that I'm about to ask the kind of question that in a 3rd grade classroom would get a hefty round of "Duh, John!" But 3rd grade was more than 70 years ago, and I'm tougher (or at least crustier) (heh heh) so I'm going to ask it. I had a brief moment of panic - well, consternation - when I finished rolling out my FIRST pie crust (!), measuring exactly the 13 prescribed inches (in at least several directions) in your galette recipe, and attempted to move on to your next step, to wit: "then transfer to prepared pan", to discover that my pan, which I bought with your recommendation (Nordicware Natural Aluminum Half Sheet Pan) was narrower by slightly more than an inch than my 13-inch crust. Yoiks! said the old novice baker! Now what?! Of course I fiddled things and draped dough over edges and whatnot. And the 2-inch border is now folded over the apples, which makes it fit the pan, of course, and the galette is chilling out in the fridge. But I sure would love to know how I should have done all that more elegantly - like the way you probably do. Maybe I even would have liked to be warned about that size discrepancy. Such as in a little video, or something, on your Best Ever Pie Crust page. Which I read top to bottom. Four times. Getting up the courage to make my FIRST PIE CRUST! Anyway, it smells great before it's even seen the inside of the oven. And I'm giving this recipe 5 starts in anticipation. Thank you!

On the other hand -- think about how you have more galette for your husband and you to enjoy!

Made this using a mix of apples I had and it turned out great!  Nice amount of sweetness and warm spices.  It's a keeper.

I followed the recipe as is using Granny Smith apples and used the Best Ever Pie Crust recipe with the SECRET ingredient :) Crust was flaky, buttery, and crisp. I also appreciated the that amount of sugar and spices allowed the natural taste of the apples to still come through.  Absoultely wonderful!

I used Honeycrisp apples and a store bought pie pastry, both of which I had on hand, and followed the recipe. Traditionally, I bake pies. There is a new dessert in town: ) This flavorful galette with a crisp crust is excellent!!!

Hi oh wow flaky buttery crust!! So delicious! Thanks. I was scared of a soggy base layer so I topped apples with pastry! Worked so well!

This galette is amazing!  Flaky tender crust and the apples are perfectly flavored with the right combination of spices.  The perfect pie without the fuss of a pie!

Wonderful treat to make with all sweet peaches available this time of the year. I made a smaller one because it's just the hubby and myself.

Made this for my brothers and sister. They loved it!  It is delicious!  Very easy to make. The crust is the star-so make sure to pick a good crust(Use Tessa’s-I did).

These 2 Apple Galette especially made my Husband very happy. The second one I cut into several pieces so he could remove one at a time for his evening treat.

So good! The only change I made was that instead of letting all that delicious juice go to waste, I cooked it in a saucepan over medium heat until thickened, and poured it over the apples halfway through baking. The gooey spiced caramel soaked inside all those apples, but since it was thickened, it wasn't too soggy. Delicious!

This was my first time making this desert and it turned our super yummy!  My husband really liked it too!  I will make it again and believe it will come out even better as I now have some confidence in making it.

I’ve always made pies with the pie crust.  First time making a galette version. I love doing this because it’s really fast and easy. Plus you still get the same essence as if you’re eating a slice of pie.

First of all, the pie crust recipe was divine! It's so buttery and flaky and a perfect crust to make the Apple Galette!

A fool-proof recipe with a delectable result. I had fun making it &amp; was able to customize the flavor according to my kids' preferences. Decided to split the dough, giving me 5 mini galettes. One apple galette for my youngest, with just a pinch of cinnamon. 4 other minis with stronger cinnamon flavor &amp; a few pieces of grapes. Can't wait for the next baking challenge.

Delicious! I love anything apple and this did not disappoint! I sliced my apples a bit thinner because I like them well cooked and it was just perfect. The crust baked up crisp and flaky but still tender. A keeper for sure!

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Top 4 apple galette recipes from across the web

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The most viewed apple galette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine