Inspiced — Recipe Manager
Apple Galette

Apple Galette

cooking.nytimes.com
An apple galette is the quintessential fall dessert. With so few ingredients and only a bit of sugar, the apples can really shine. Look for sweet apples that hold their shape after baking like Golden Delicious, Pink Lady or Honeycrisp. If you’d like a little more acidity you can mix the apples to include more tart varieties like Granny Smith. Brushing the crust with heavy cream helps achieve a bit of shine and nice color. If you don’t have heavy cream, you can use milk or a lightly beaten egg to create a similar effect.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons

Ingredients

Instructions

  1. Step 1

    Heat the oven to 400 degrees. If using the cardamom, combine it with the sugar in a small bowl.

  2. Step 2

    On a lightly floured surface, use a lightly floured rolling pin to roll the dough out into an 11-inch circle. Transfer to a parchment lined baking sheet.

  3. Step 3

    Cut each apple around its core into 4 pieces (no need to peel), cutting straight down and slightly rotating the apple between cuts, leaving a square core. Discard the core and thinly slice the apple pieces into half-moon shapes. Shingle the apple slices in overlapping rows, leaving a 2-inch border all the way around. Sprinkle the 1/4 cup sugar (or the cardamom-sugar mixture) evenly over the apples. Top with the pieces of butter.

  4. Step 4

    Lift and press the edges of the dough up over the fruit, folding as necessary. Brush the crust with the heavy cream and sprinkle with sugar.

  5. Step 5

    Bake the galette until the crust is deep golden brown and the apples are tender, 30 to 35 minutes. Meanwhile, stir the apricot jam and run it through a fine mesh sieve or slotted spoon to remove any large pieces of fruit. Immediately brush the apples lightly with the apricot jam. Let cool slightly before serving.
NY Times
cooking.nytimes.com