Rustic Caramelized Apple Galette
Indulge in the delightful flavors of this Rustic Caramelized Apple Galette, a perfect blend of flaky pastry and sweet, cinnamon-spiced apples. This simple yet elegant dessert is a great choice for any occasion, from family gatherings to dinner parties. With its rustic charm and comforting flavors, this galette will impress your guests and satisfy your taste buds. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable treat that showcases the natural goodness of tart apples.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
flour
1 1/2 cups (all-purpose, for dough)
sugar
1 tablespoon (granulated, for dough)
salt
1/4 teaspoon (for dough)
cold butter
1/2 cup (cut into small pieces for dough)
additional cold butter
2 tablespoons (for caramelizing apples)
egg yolk
1 large (for dough)
tart apples
2 lbs (peeled, cored, and cut into wedges)
brown sugar
1/2 cup (firmly packed)
nutmeg
1/4 teaspoon (freshly grated, for flavor)
egg
1 large (beaten, for egg wash)
Instructions
1
In a large bowl, whisk together the flour, sugar, and salt until well combined.
2
Add 1/2 cup of cold butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse meal.
3
Stir in the egg yolk and add 2 tablespoons of cold water, mixing until the dough comes together.
4
Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for about 1 hour to chill and firm up.
5
While the dough is chilling, prepare the apples. Peel, core, and slice each apple into 8 wedges.
6
In a large skillet over medium heat, melt the remaining 2 tablespoons of cold butter. Add the apple wedges and sauté until the edges begin to brown, about 5 minutes.
7
Sprinkle the apples with brown sugar and nutmeg, and continue to cook for an additional 2-3 minutes until the apples are softened. Remove from heat and set aside.
8
On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter.
9
Carefully transfer the rolled dough to a parchment-lined baking sheet.
10
Spoon the apple mixture into the center of the dough, mounding the apples slightly in the center.
11
Gently fold the edges of the dough over the apples, pleating as needed, while leaving an opening of about 4 inches wide in the center.
12
Brush the exposed pastry edges with the beaten egg for a golden finish.
13
Bake in a preheated 375°F (190°C) oven for approximately 40-45 minutes, or until the pastry is golden brown and the apples are tender when pricked.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Rustic Caramelized Apple Galette?
A Rustic Caramelized Apple Galette is a free-form French-style tart made with a flaky pastry crust and a sweet, caramelized apple filling, characterized by its informal, hand-folded edges.
How many servings does this recipe provide?
This recipe is designed to yield 8 servings.
What type of apples are best for this galette?
The recipe calls for tart apples, which hold their shape well and provide a balanced flavor against the sweet brown sugar.
How long does the dough need to chill?
The dough should be wrapped in plastic and refrigerated for about 1 hour to firm up before rolling.
At what temperature should I bake the galette?
The galette should be baked in a preheated oven at 375°F (190°C).
How do I prevent the pastry from being tough?
Use cold butter and avoid overworking the dough; mixing just until it comes together ensures a flaky, tender crust.
What is the purpose of the egg wash?
Brushing the exposed pastry edges with a beaten egg gives the crust a beautiful golden-brown finish once baked.
How do I caramelize the apples?
Sauté the apple wedges in butter for 5 minutes, then add brown sugar and nutmeg and cook for another 2-3 minutes until softened.
Can I make the dough by hand?
Yes, you can use a pastry cutter or your fingertips to cut the cold butter into the flour until it resembles coarse meal.
How large should I roll out the dough?
Roll the dough into a rough circle approximately 12 inches in diameter.
How do I know when the galette is finished baking?
It is done when the pastry is golden brown and the apples are tender when pricked with a fork, usually after 40-45 minutes.
Should I peel the apples?
Yes, the recipe recommends peeling and coring the apples before slicing them into wedges.
What spices are used in the filling?
The recipe uses freshly grated nutmeg to add warmth and flavor to the caramelized apples.
How much butter is needed for the crust?
You will need 1/2 cup of cold butter for the dough mixture.
How much butter is used for the apples?
An additional 2 tablespoons of cold butter are used specifically for sautéing the apples.
What size should the opening in the center be?
When folding the dough over the apples, leave an opening approximately 4 inches wide in the center.
What ingredients are in the pastry dough?
The dough consists of flour, sugar, salt, cold butter, an egg yolk, and cold water.
How should I serve the apple galette?
It is best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I use brown sugar in the dough?
The recipe specifies granulated sugar for the dough and brown sugar for the apple filling.
What is the total weight of apples required?
You will need 2 pounds of tart apples for this recipe.
How many wedges should I cut each apple into?
Each apple should be sliced into 8 wedges.
Does the recipe require a pie dish?
No, this is a rustic galette baked on a parchment-lined baking sheet, which gives it its signature flat, open shape.
How much water is added to the dough?
The recipe calls for 2 tablespoons of cold water to help the dough come together.
Can I prepare this in advance?
Yes, the dough can be made and chilled an hour ahead, and the apples can be sautéed before assembly.
Why is cold butter important?
Cold butter creates small pockets of steam during baking, which results in a flaky crust.
Is this a good dessert for fall?
Yes, with its warm nutmeg and tart apple flavors, it is considered a classic fall recipe.
Can I use a food processor for the dough?
While the instructions suggest a pastry cutter or fingertips, a food processor can be used if pulsed carefully to maintain butter chunks.
Is the crust sweet?
The crust contains only 1 tablespoon of granulated sugar, so it is lightly sweetened but not overly sugary.
What does 'pleating' mean in the instructions?
Pleating involves folding the excess edges of the dough over the fruit in small, overlapping sections to hold the filling in.
What is the texture of the finished dessert?
The dessert features a crisp, flaky pastry paired with soft, tender, and slightly syrupy caramelized apples.