Apple Cinnamon Galette Tart (Print Version)
Tender apples and cinnamon fill a rustic tart with flaky pastry, ideal for dessert or snacking.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3 to 4 tablespoons ice water
→ Filling
06 - 3 medium apples, peeled, cored, thinly sliced
07 - 1/4 cup granulated sugar
08 - 2 tablespoons light brown sugar
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1 tablespoon lemon juice
12 - 1 tablespoon all-purpose flour
→ Assembly
13 - 1 egg, beaten
14 - 1 tablespoon coarse sugar, optional
# How-To Steps:
01 - Combine all-purpose flour, granulated sugar, and salt in a large mixing bowl. Cut in cold, cubed unsalted butter using a pastry cutter or two knives until the mixture forms coarse crumbs.
02 - Gradually incorporate ice water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - In a bowl, toss thinly sliced apples with granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, lemon juice, and all-purpose flour. Set aside.
05 - On a lightly floured surface, roll out pastry dough into a 12-inch circle. Transfer pastry to prepared baking sheet.
06 - Arrange apple mixture in the center of dough, leaving a 2-inch border around the edges. Fold the edges over the apples, pleating gently for a rustic appearance.
07 - Brush folded dough edges with beaten egg and, if desired, sprinkle with coarse sugar.
08 - Bake for 35 to 40 minutes, until the crust is deep golden and apples are tender.
09 - Allow galette to cool slightly before serving. Enjoy warm or at room temperature, optionally paired with vanilla ice cream.
# Expert Tips:
01 -
- Uses simple pantry staples
- Ready for the oven in just over an hour
- Easily customizable with seasonal fruit
- The aroma while it bakes makes the whole house feel like a bakery
02 -
- High in fiber from apples
- Kid friendly and easy to make together
- Freezes well for later treats
03 -
- Chill your pastry before rolling and let your apples rest in sugar for fifteen minutes to draw out juices.
- Always use cold butter for the best flakiness. I learned to avoid soggy bottoms by not skipping the flour in the filling which absorbs excess juice.