Apple Galette

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.

Ingredients

• 0.5 teaspoon ground cardamom or cinnamon (optional)
• 0.25 cup/50 grams sugar, plus more for sprinkling
• Flour, for rolling
• 1 disk sweet tart crust, chilled
• 3 small apples (such as Golden Delicious, Pink Lady or Honeycrisp)
• 2 tablespoons cold salted butter, cut into pieces
• 2 tablespoons heavy cream
• 2 tablespoons apricot jam

Steps

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