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Apple Galette

Apple Galette recipe




Thomas J. Story

 1 cup all-purpose flour
 ¼ tsp salt
  tsp sugar
 1 ½ sticks unsalted butter, chilled and cubed
 3 tbsp ice water
 2 tbsp pistachios or almonds, roughly ground
 5 tart apples, like Honeycrisp or Pink Lady, peeled and cut into 1/8-inch thick slices
 3 tbsp sugar
 3 tbsp apricot jam
 ¾ cup cream, lightly whipped
1

Make the dough: Combine flour, salt, and sugar in a large bowl. Cut half of the butter into the flour mixture with a fork or your hands until it resembles cornmeal. Add the other half of the butter and work into the dough for 1 minute or so, leaving marble-size chunks.

2

Slowly add the ice water while mixing the dough with a fork until all of the flour is moistened and the dough is coming together.

3

Divide and gather the dough into a ball. Wrap in plastic and chill until ready to use. (It can be made up to a day in advance, or frozen for longer storage.) Allow dough to sit out at room temperature for 15–20 minutes so it’s soft enough to roll.

4

Roll dough into a 10-inch diameter circle and chill while you prepare the filling.

5

Preheat oven to 350°F.

6

Lay rolled-out pastry on a parchment-lined baking sheet. Sprinkle ground pistachios or almonds onto dough. Arrange overlapping slices of apple in a circular pattern over the pastry, leaving a 1-inch border at the edges.

7

Fold dough border over apples, and crimp to seal.

8

Sprinkle sugar on top of apples and border.

9

Bake uncovered 45–60 minutes, until pastry is nicely browned and apples are fork-tender and lightly colored. Remove from oven and allow to cool until ready to serve.

10

Just before serving, melt apricot jam in a small pot or microwave and add 1 tbsp. water to thin. Using a pastry brush, paint the apples with the apricot glaze. Serve warm or at room temperature with lightly whipped cream.