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Easy Rustic Apple Galette with Flaky Butter Crust

Close-up of a homemade apple galette with a slice cut out, showing layers of cinnamon apples and flaky crust.
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Make this simple apple galette, a rustic French dessert alternative to pie. It features sweet, cinnamon-spiced apples baked inside a flaky, buttery crust. This free-form tart is easy to prepare and perfect for fall baking.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 4 tablespoons ice water
  • 5 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour, salt, and 1 tablespoon of granulated sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Add the ice water one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
  3. Prepare the filling: In a separate bowl, gently toss the sliced apples with the brown sugar, cinnamon, nutmeg, and lemon juice until the apples are evenly coated.
  4. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. It does not need to be perfect; the rustic look is part of the appeal. Carefully transfer the dough to the prepared baking sheet.
  6. Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edge. You can overlap the apples slightly for a nice presentation.
  7. Fold the edges of the dough up and over the apples, creating pleats as you go. The center of the galette will remain open.
  8. Brush the folded crust edges with the beaten egg wash and sprinkle generously with coarse sugar.
  9. Bake for 35 to 45 minutes, or until the crust is golden brown and the apples are tender and bubbling.
  10. Let the apple galette cool on the baking sheet for at least 15 minutes before slicing and serving.

Notes

  • For an extra flaky crust, use a food processor to cut the butter into the flour mixture, pulsing until coarse crumbs form.
  • If you want a richer flavor, substitute 1/4 cup of the flour with cornmeal for a rustic texture.
  • Serve warm with vanilla ice cream or a dollop of whipped cream for a classic finish.

Nutrition

Find it online: https://littlekitchendiary.com/apple-galette-easy-rustic-tart-recipe/