Apple Galette

Apple Galette

This is my absolute favorite dessert to make, especially when I already have Granny Smith apples on hand. I’ve been making this apple galette since college and have made it on at least ten occasions. Each time, it’s a big hit! And it never lasts more than a few hours, even when there’s only four of us at home.

The first few times, I followed the recipe from Bon Appétit and did not add sugar to the crust. It was good, but as my friend tactfully suggested, the crust was a little bland. Ever since then, I’ve been adding just a tablespoon or two of sugar to the dry ingredients before cutting in the butter.

Here’s my take on the apple galette recipe.

Serves 8.



  • 8 1/2 ounces AP flour
  • 1 or 2 tablespoons of sugar (depends on your sweet tooth)
  • pinch of salt
  • 3/4 cups (1 1/2 sticks) very cold unsalted butter, cut into 1/2 inch cubes
  • 4 tablespoons (or more) ice water

Fruit Topping

  • 2 Granny Smith apples, peeled, cored, and cut into 1/8-inch-thick slices
  • zest of 1 lemon
  • 4 tablespoons sugar, divided into 2 and 2
  • 1/4 cup apricot preserves
  • splash of milk


  1. Mix the dry ingredients (flour, sugar, and salt).
  2. Use a pastry cutter or a fork to cut the butter cubes into the dry ingredients. Try to work fast so the butter doesn’t start to melt. 
  3. Once you have pea-sized pieces of butter/flour, add the ice water a few tablespoons at a time and mix with a fork until the mixture starts to form a dough. 
  4. Form dough into a disc and wrap in plastic.
  5. Refrigerate for 30 minutes.
  6. Meanwhile, prepare the apple topping by combining apple slices, lemon zest, and 2 tablespoons of sugar. Toss to blend.
  7. Preheat oven to 450 degrees F.
  8. Roll out the dough between two sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter.
  9. Using the back of a spoon, spread apricot preserves on top of the crust, leaving 1 1/2-inch around the border.
  10. Arrange apple slices in concentric circles, overlapping slightly. 
  11. Use the parchment paper as an aid to fold crust over the apples.
  12. Brush crust with milk and then sprinkle crust edges and apples with the remaining 2 tablespoons of sugar.
  13. Bake for 20 minutes at 450 degrees F.
  14. Reduce oven temperature to 375 degrees F and continue baking for 30 minutes, or until the crust is golden.
  15. Let the galette cool for 10 minutes (if you have that much patience). Cut into wedges and eat it like a pizza! Forks and plates are optional.

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