Apple Galette
This delightful apple galette is a rustic and elegant dessert filled with a sweet and spiced apple filling encased in a flaky golden crust. The juicy apples are perfectly seasoned with cinnamon, nutmeg, and a touch of lemon juice, creating a delectable balance of flavors. It's a wonderful treat that pairs beautifully with a dollop of lightly sweetened whipped cream. Share this galette with friends and family for a cozy and delicious dessert experience.
— Constant Cookbook
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 Tbs. sugar
- 16 Tbs. (2 sticks) cold unsalted butter, cut into
- 1/2-inch pieces
- 1/3 to 1/2 cup ice water
- 2 lb. apples, such as Granny Smith or Jonagold,
- peeled, cored and cut into 1/4-inch slices
- 1/2 cup sugar
- 2 tsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. salt
- 1 1/2 Tbs. cornstarch
- 1 egg, lightly beaten
- Sugar for sprinkling
- 1/4 cup apricot jam
- Lightly sweetened whipped cream for serving
Instructions
- To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.
- Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.
- Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
- Place a baking sheet on the bottom rack of an oven. Position another rack in the lower third of the oven and preheat to 400°F. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray.
- To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.
- Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
- Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.
- Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.
- Just before serving, in a small saucepan over medium heat, warm the jam. Brush the apples with the jam and let cool. Cut the galette into 8 slices and accompany each slice with a dollop of whipped cream.
Comments
No comments found.