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Apple Galette Recipe


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     Apple Galette

Category   Desserts - Breads
Sub Category   None

For the Crust
21/2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, chilled and cut into inch pieces
1/3 to 1/2 cup ice water
For the Apple Confit
2 pounds sweet tart apples peeled, cored and thinly sliced (6 medium apples)
1 cup water, 1/3 cup granulated sugar, and 1/4 teaspoon kosher salt
2 teaspoons fresh squeezed lemon juice
For the Apple Galette
2 pounds sweet tart apples, cored and very thinly sliced
1/3 cup sugar
1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg and pinch kosher salt
1 large egg, beaten with 1 teaspoon water
2 tablespoons turbinado sugar
2 tablespoons unsalted butter
Whipped cream, ice cream or creme fraiche, for serving

1. Make the crust. In a large bowl, whisk together the flour, salt and sugar. Cut the butter into the flour mixture until it resembles a coarse meal. Add the ice water, 1 tablespoon at a time, and use a fork to pull the dough together until it's a shaggy, crumbly pile. Transfer the pile to a large piece of plastic wrap, and use the plastic to flatten and press the dough together into a 1 inch thick disk. Refrigerate until firm, at least 2 hours and up to 3 days. Make ahead. The dough can be frozen for up to 1 month. Defrost overnight in the refrigerator before using.
2. Make the apple confit. In a large saucepan, combine the apples, water, sugar and salt, and bring to a simmer over medium high heat. Cook, stirring occasionally, until most of the liquid is reduced and a few apple slices are falling apart, 20 minutes. Stir in the lemon juice and set aside to cool. Makes 3 cups of apple confit and can be stored in the refrigerator for up to 3 days.
3. Make the apple galette. Preheat the oven to 350. Toss the apples with the sugar, cinnamon, nutmeg and salt. On a lightly floured surface, roll the dough to a 20 inch circle. Transfer to a parchment lined rimless baking sheet, with the dough falling over the edges, and spread the apple confit over the bottom, leaving a 4 inch border. Top the exposed confit with sliced apples and fold the edge of the dough up and over the filling, overlapping as necessary. Freeze until firm, at least 15 minutes.
4. Brush the dough with the egg wash and sprinkle with turbinado sugar. Dot the exposed apples with butter and bake until the entire crust is deep gold and the apples are tender, 1 hour to 1 hour and 20 minutes. Let cool slightly before serving with whipped cream, ice cream or creme fraiche.

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