Apple Galette

I have had a galette on my baking to do list for a long while now. I don’t know why it just intimidated me and I kept putting it off. Well, not this time. I was determined to make this for Thanksgiving. I have no idea why I was so intimidated, because it was not too difficult to put together. I made the dough ahead of time and wrapped and refrigerated, so come time to make it, it was no sweat! The crust is so buttery and flaky and the apricot jam under the apples gives it just a nice sweet, yet slightly tart flavor. This is a wonderful dessert that is sure to impress, and would be great for a brunch as well. I found this recipe at Smitten Kitchen, one of my favorite blogs and I decided to add the thin layer of apricot jam after researching some other apple tart recipes. Hope you enjoy!

Alice Waters’s Apple Tart
Source: Smitten Kitchen

For dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water
For filling:
2 pounds apples (About 2 large Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2-3 tbsp. apricot jelly
2 tablespoons unsalted butter, melted
5 tablespoons sugar
For glaze: 1/2 cup sugar & reserved peels & cores

Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

Dribble in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400 degrees. (If you have a pizza stone, place it in the center of the rack.)

Spoon a thin layer of apricot jam on the dough two inches from the edge.

Overlap apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples.

Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

Make glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

Brush glaze over tart, slice, and serve.

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  1. Beautiful job and so elegant!

  2. Gorgeous tart!!

  3. yum! Another to-do for next week 😉

    Also, thanks for the link to smitten kitchen!

  4. wifeplzak says:

    thanks for making this seem so simple! I have some pie crust in my freezer I may have to defrost and try this.

  5. Your Galette looks beautiful!