Apple Cinnamon Galette Tart

This rustic French apple cinnamon galette is perfect for those cozy moments when you crave something beautiful yet unfussy. Apples and cinnamon nestled in a golden pastry always make my kitchen smell like autumn, and this recipe is my go-to when I want to impress without any fuss.

This galette was the first dessert I baked with my youngest after picking apples together. It is now our family’s favorite weekend baking project and never lasts long once it cools.

Ingredients

• All-purpose flour: adds structure and lightness choose unbleached for a better crumb
• Unsalted butter: creates the flaky crust use it cold for maximum flakiness
• Granulated sugar: sweetens both pastry and filling go for superfine for a tender bite
• Salt: balances the sweetness use sea salt for clean flavor
• Ice water: brings the dough together add gradually for perfect texture
• Granny Smith or Honeycrisp apples: give tartness and hold their shape select firm fruits without blemishes
• Light brown sugar: deepens flavor and caramelizes beautifully choose fresh for softness
• Ground cinnamon: brings warmth and spiciness pick the freshest you can find
• Ground nutmeg: adds a subtle nutty aroma grate fresh if possible
• Lemon juice: brightens the fruit and prevents browning squeeze fresh for true zing
• Egg for the wash: adds shine use free-range for color
• Coarse sugar: gives a beautiful crunch and sparkle optional but lovely

Instructions

Mix the Pastry:

In a large bowl combine flour sugar and salt for the pastry. Cut in cold butter with a pastry cutter or two knives until the mixture looks like coarse crumbs. The little chunks of butter will help your crust bake tender and flaky.

Bring the Dough Together:

Add ice water just one tablespoon at a time mixing gently until the dough comes together. Do not overwork. Shape into a disk wrap tightly and chill for thirty minutes so it rolls out easily.

Prepare the Apples:

Peel core and slice your apples thinly. Toss slices with both sugars cinnamon nutmeg lemon juice and flour until each piece is coated. This mixture smells like fall and will cook down to a luscious filling.

Roll the Dough:

On a lightly floured surface roll chilled dough into a twelve inch circle. Try for even thickness to ensure the crust bakes evenly. Transfer to parchment lined baking sheet for easy cleanup.

Assemble the Galette:

Pile apple mixture in the center of pastry leaving a two inch border all around. Fold edges over apples pleating as you go. This freeform fold makes the galette gorgeous and rustic.

Egg Wash and Sugar:

Brush pastry borders with beaten egg for shine and help the crust brown. Sprinkle with coarse sugar if you like that extra crunch on the edge.

Bake:

Bake in a preheated oven at four hundred degrees Fahrenheit for thirty five to forty minutes. Wait until the crust is deep golden and apples feel soft but not mushy.

Cool and Serve:

Let the galette cool slightly so the juices set. Serve warm or at room temperature possibly with a scoop of vanilla ice cream for true comfort.

Bookmark

The way cinnamon and nutmeg perfume the house always reminds me of holidays with my grandmother who claimed galette was the secret to any good family gathering.

Storage Tips

Store leftover galette loosely covered at room temperature for up to one day. For longer keeping wrap and refrigerate for three to four days. Rewarm in a low oven to bring back that flaky texture. I find that slices freeze well for up to three months just thaw and toast to eat.

Ingredient Substitutions

Swap apples for pears or try a mix of berries for summer. For vegan needs use plant based butter and brush with non dairy milk. This dough is so forgiving you can experiment with whatever fruit is in season.

Serving Suggestions

Serve the galette warm with vanilla ice cream or a dollop of crème fraîche for something special. A drizzle of caramel sauce creates an elegant finish. It makes an effortless brunch centerpiece next to coffee or tea.

Cultural and Historical Context

Galette comes from the French countryside where simple tarts were made with seasonal fruit and rustic pastry. It represents comfort food born from the need to use what was on hand. Baking this in your kitchen pays homage to generations of resourceful home cooks.

Seasonal Adaptations

Use apples or pears in the fall for peak flavor
Brighten with lemon zest in springtime
Add fresh berries in summer for color and tang

Success Stories

Friends have begged me for this recipe after tasting it warm from the oven. My neighbor made it for a party and said it was gone in ten minutes everyone wanted seconds.

Freezer Meal Conversion

Prepare galette as usual and freeze unbaked right on its tray. Wrap well. Bake from frozen adding ten extra minutes. I always batch freeze a few for unexpected company.

Bookmark

This galette brings the warmth of fall to your home and makes sharing dessert an occasion. Enjoy every flaky bite while it lasts.

Recipe FAQs

→ What apples work best for this tart?

Granny Smith or Honeycrisp apples are ideal for their balance of tartness and sweetness, yielding a flavorful filling.

→ Can I make the pastry ahead of time?

Yes, the pastry can be chilled in advance. Store the dough wrapped in the refrigerator for up to 2 days before rolling.

→ How do I prevent the crust from getting soggy?

Toss apple slices with flour to absorb juices and bake on parchment; this ensures a crisp, golden crust every time.

→ Is a vegan alternative possible?

Absolutely! Use plant-based butter and a non-dairy milk wash for a delicious vegan option without sacrificing texture.

→ Can I add other fruits to the filling?

Yes, pears or a handful of berries can substitute or complement apples, offering a delightful twist in flavor.

→ What is the best way to serve?

Serve warm or at room temperature. For added indulgence, pair with vanilla ice cream, whipped cream, or crème fraîche.