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.
- 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
- 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
- Mix the dry ingredients (flour, sugar, and salt).
- 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.
- 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.
- Form dough into a disc and wrap in plastic.
- Refrigerate for 30 minutes.
- Meanwhile, prepare the apple topping by combining apple slices, lemon zest, and 2 tablespoons of sugar. Toss to blend.
- Preheat oven to 450 degrees F.
- Roll out the dough between two sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter.
- Using the back of a spoon, spread apricot preserves on top of the crust, leaving 1 1/2-inch around the border.
- Arrange apple slices in concentric circles, overlapping slightly.
- Use the parchment paper as an aid to fold crust over the apples.
- Brush crust with milk and then sprinkle crust edges and apples with the remaining 2 tablespoons of sugar.
- Bake for 20 minutes at 450 degrees F.
- Reduce oven temperature to 375 degrees F and continue baking for 30 minutes, or until the crust is golden.
- 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.