Apple Cinnamon Galette

1 cup unbleached all-purpose flour
1 Tablespoon sugar

1/4 teaspoon salt 

Zest of ½ lemon

6 Tablespoons, unsalted butter, frozen, cut into 1/2″ pieces

3 1/2 tablespoons ice water


For the apple filling:

3 T apple butter
2 apples (I used Granny Smith), peeled, cored and sliced
Splash of fresh lemon juice

1 tablespoons sugar

1/2 tablespoon brown sugar
½ teaspoon cinnamon

Pinch of nutmeg-I used fresh

Turbinado Sugar
Egg, well beaten

To make the dough:
Add the flour, sugar, salt, and lemon zest to the bowl of a food processor. Pulse the ingredients until they are well combined. Take the butter out of the freezer and cut it into pieces. You want the butter to be very cold. Add the butter pieces to the flour mixture. Pulse a few times, just until you see pea sized chunks. Don't over mix. Slowly add the ice water through the top of the food processor. Pulse until the dough comes together. Again, you don't want to over mix the dough. Add a little bit of water at a time. Remove the dough from the food processor once it has just come together. On the counter, pat the dough into a disk. Wrap the dough in plastic wrap and refrigerate at least for 30 minutes before using. Dough can be made three days in advance.

To make the apple filling:
Combine the sliced apples, lemon juice, sugars, cinnamon, and nutmeg in a medium bowl. Stir until the apples are well coated. Set aside.

Take the dough out of the refrigerator and let it sit for about 10 minutes; so the dough is soft enough to roll out. Roll out the dough on a lightly floured mat or counter, into a 14″ circle, about 1/8″ thick. Try to dust off the excess flour with your hands or pastry brush. Carefully move the dough to a baking sheet that has been lined with parchment paper or a Silpat.

Preheat the oven to 350 degrees.

Brush the center of the tart with the apple butter, using a pastry brush. To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough and pinch/press the edges down a little bit. It doesn’t have to look perfect, galettes are supposed to look rustic.

Sprinkle Turbinado sugar and a little bit of extra cinnamon sugar over the apples. Brush the egg wash over the edges and sprinkle them with turbinado sugar.

Bake the galette for 35-45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to to make sure the galette gets evenly browned.

When the tart is done baking, remove from the oven and slide it onto a cooling rack. Let it cool for 15-20 minutes before cutting. Serve with vanilla ice cream if you wish.


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