Apple Cinnamon Galette
Here’s to Fall baking at its best! This Apple Cinnamon Galette, or a “Tarte Rustique” as we call it in France, holds all the deliciousness of an apple pie but with half the work. This rustic-looking fruit tart features a flaky all-butter crust, folded in a free form manner over crisp apples. It is an uncomplicated Fall dessert that doesn’t require much time to assemble nor does it require a pie dish. It’s laid-back, comforting and always a crowd pleaser. The ideal crust for a Galette: a “Pâte Brisée”. For making a…
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the Pâte Brisée :
- 1 1/2 cups (188g) all-purpose flour
- ¼ teaspoon salt
- ¾ cup (170g) cold unsalted butter, cut into small cubes
- ¼ cup to 1/3 cup (50ml to 78ml) ice water
- Filling base:4 tbsp (24g) almond flour
- 1 tbsp ground cinnamon
- Filling:4 medium baking apples
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 egg yolk + 1 tbsp (15ml) milk, for brushing
- Optional: 2 tbsp Apricot jam
Instructions
- 1
Make sure you read my cooking tips (above) before you start.
- 2
Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Wrap the dough in a plastic wrap and chill for about 20 minutes.
- 3
Step 2 – Take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter. Drape the dough over your rolling pin and transfer it to the parchment paper lined baking sheet.
- 4
Step 3 – In a small bowl, combine the almond flour with the cinnamon.
- 5
Pre-heat the oven to 375F (190C) with a rack in the middle. Line a large baking sheet with parchment paper.
- 6
Step 4 – Spread the almond flour mix onto the dough, leaving a 2-inch (5cm) border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy.
- 7
Step 5– Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices. Press each half slightly to fan out the slices. Gently slide the knife under the slices, lift them up and place them in the middle of the crust. I like to start by placing all the halves, and then use the quarters to fill in gaps.
- 8
Step 6 –Sprinkle the apples with the sugar and cinnamon. Fold the edges of the dough up over the fruits to create a 1 ½ inch (3.8cm) border. Whisk egg yolk and milk in a small bowl and brush this egg wash onto the folded border.
- 9
Bake for about 50min to 1hr, or until the crust is golden.
- 10
Optional: When the galette is still warm, brush some apricot jam on the apples for a shiny finish.