Rustic Apple Galette
When September hits, I’m ready for all things apple, cinnamon, and pumpkin, even if there’s a little lag time before those crisp autumn days arrive... A few years back, I made this free-form rustic apple tart with a flaky homemade crust, and it was so good that we’ve been making it ever since.
There’s just something about warm apples that feels like the perfect way to welcome September.
Ingredients
For the crust:
1¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon granulated sugar
½ cup cold unsalted butter, cut into small cubes
3–4 tablespoons ice water
For the filling:
3–4 medium-sized apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch (arrowroot powder works too)
¼ teaspoon vanilla extract
2 tablespoons marmalade preserve (for glazing)
For assembly:
1 tablespoon all-purpose flour (for dusting)
1 egg, beaten (for egg wash)
½ tablespoon butter, thinly sliced
Extra sugar, for sprinkling
Instructions
Prepare the crust: In a mixing bowl, combine the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter, your fingers, or a food processor to work the butter into the flour until you have pea-sized crumbles. Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven: Preheat to 375°F (190°C).
Prepare the filling: In a bowl, combine the sliced apples, sugar, cinnamon, cornstarch, and vanilla extract. Toss until the apples are evenly coated.
Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough circle, about 12–14 inches in diameter. It doesn't need to be perfectly round.
Assemble the galette: Transfer the rolled-out dough onto a baking sheet lined with parchment paper. Sprinkle a tablespoon of flour (or less) over the center of the dough to help absorb excess juices. Arrange the apple slices in the center, leaving a border of about 2 inches around the edges.
6.Fold and bake: Gently fold the edges of the dough over the apples, pleating as you go, to create the galette's rustic look. Brush the folded edges with the beaten egg for a golden finish. Place the butter slices on top of the apples, then sprinkle granulated sugar over the exposed apples and crust edges
.
7. Baking: Bake for about 35–45 minutes, or until the crust is golden and the apples are tender.
8.Glaze: In a small saucepan (or the microwave), heat the jam or preserves until melted. Brush the melted jam over the warm apple slices for a glossy finish.
9.Enjoy: Let the galette cool slightly before serving. Enjoy warm or at room temperature, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
