Apple Galette
This rustic but charming Apple Galette is buttery, flaky and hard to resist! A simple homemade dessert that'll win everyone over
Ingredients
For the pastry
- 1½ cup plain flour (all purpose 230gm/ 8oz) + more for dusting (NOTE 1)
- 170 gm cold unsalted butter (cubed)
- 2 tbsp icing sugar (powdered/confectionary sugar) (NOTE 2)
- ¼ tsp salt
- 1 large egg (beaten)
- 3 to 3½ tbsp iced water (I used 3 tbsp + 1 tsp)
For the apples
- 500 gm apples (peeled and sliced thinly) (NOTE 3)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (finely grated)
- ½ tsp vanilla extract
- ¼ cup caster sugar (NOTE 4)
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground cloves
Egg wash
- 1 egg
- 1 tbsp thickened cream (NOTE 5)
Optional
- Demerara sugar (or raw /turbinado sugar) (NOTE 6)
Instructions
- For the sweet shortcut pastry - Place the flour, butter, icing sugar and salt into a food processor. Pulse quickly a few times until the chunks of butter are the size of large peas. You could also do this step using your fingers tips by pressing the butter into the flour.
- Add the egg to the flour mixture and mix to combine. Pour in the iced water a tablespoon at a time. Use your hands to gather the mixture to form a dough. There's enough water if the dough holds together with a few loose crumbs.
- Shape the dough into a round flat disc and cover it completely with plastic wrap/film to prevent it from drying out. Chill the dough in the fridge for at least 30 minutes or up to 3 days.
- In the last 15 minutes of chilling the dough, preheat the oven to 190°C (370°F). Line a large baking tray with non-stick baking/parchment paper or a large silicone baking mat. For the apples - Peel the apples and cut them into very thin wedges. Transfer the apples to a large bowl and toss them with lemon juice, then add in the remaining ingredients and gently stir to coat the apples.
- Make the egg wash - Whisk the egg and cream together until combined.
- Roll the dough using a rolling pin into a rough circle with a diameter of approximately 35 to 40cm (13.8 to 15.7in) in diameter, then transfer it to the baking tray. Arrange the apples upright and place them in the centre of the dough, leaving around 5cm (2in). Fold the dough around the apples, pressing down gently to hold the apples in.
- Brush the egg wash onto the pastry rim, then sprinkle on some demerara sugar (if using). Bake for 35 to 40 minutes until the pastry is golden brown. Cool for 5 to 10 minutes before serving. The Apple Galette is tasty when served warm or at room temperature, especially with some whipped cream or vanilla ice cream.
Notes
(NOTE 1) Plain flour (All-purpose flour) doesn't have any leavening (raising agents) such as baking powder mixed in.
(NOTE 2) Icing sugar (powdered sugar, confectionary sugar) - Icing sugar usually comes in two forms: icing sugar mixture and pure icing sugar. Icing sugar mixture is softer than pure icing sugar because there's starch or flour added to it. For this recipe, you could use either.
(NOTE 3) Apples - I used Pink Lady apples, however, feel free to use your favourite eating apple such as Granny Smith, Royal Gala, Fuji or Honeycrisp.
(NOTE 4) Caster sugar (superfine sugar) - Caster sugar has finer granules than regular white sugar, but it's not the same as icing/powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can't find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don't over-blitz it to a powder consistency. However, you could just use equal amounts of regular white sugar.
(NOTE 5) Thickened cream (whipping cream or heavy cream) has gelatine added to it and contains at least 35% milk fat.
(NOTE 6) Demerara sugar is a form of raw sugar. Its crystals are larger, coarser and darker than regular white sugar with a subtle molasses flavour. You could swap raw sugar or turbinado sugar for demerara sugar.
Leftovers - Allow the galette to cool completely at room temperature, then transfer it into an air-tight container and store it in the fridge for up to 4 to 5 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 36gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 228mgPotassium: 121mgFiber: 2gSugar: 16gVitamin A: 657IUVitamin C: 4mgCalcium: 24mgIron: 1mg