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Apple Galette

Apple Galette




8 Servings


1 Hour 30 Minutes


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  • 1 ½ cups of all purpose flour
  • ½ tsp of fine sea salt
  • 1 tbsp of granulated sugar
  • 1 ½ sticks or 12 tbsp of very cold unsalted
  • Butter (cut into ½ inch cubes)
  • ¼ cup of very cold water
  • Filling:

  • 3 Granny Smith apples, thinly sliced
  • 2 Honeycrisp apples, thinly sliced
  • ½ cup of brown sugar
  • 1 tbsp of lemon juice
  • 1 tsp of ground cinnamon
  • 1 tsp of ground nutmeg
  • 1 tbsp of Fleischmann's cornstarch
  • 1 egg, lightly beaten
  • ¼ cup of apricot jam



    For the Pastry:

  1. Line a baking sheet with parchment paper or silicone mat.
  2. In the bowl of a food processor fitted with the steel blade, add the flour, salt and sugar. Pulse to combine.
  3. Add the cold butter and pulse just until the butter is the size of peas, about 5-7 times. Gradually sprinkle in the cold water over the mixture while processing until just moistened. Dough should still be crumbly but can hold together when pinched with 2 fingers.
  4. Transfer the dough to a lightly floured surface and knead a few times just until it comes together into a ball.
  5. Pat the dough into a disk, wrap in plastic wrap and let rest in the refrigerator for a minimum of 30 minutes to overnight.
  6. For the Filling:

  7. Thoroughly wash the apples. Cut in half, core out the seeds and slice into thin slices. Transfer to a medium sized bowl. Add brown sugar, lemon juice, cinnamon, nutmeg and cornstarch.
  8. Toss until well coated and set aside for 10 minutes.
  9. Assembly:

  10. Remove the dough from the fridge and let it come to room temperature for approx. 5 minutes.
  11. Preheat the oven to 375°F.
  12. Lightly flour your surface and rolling pin and roll out your dough into a rectangle, approx 11”x14” in size. (Note if your dough is cracking a lot let it rest at room temperature a bit longer.)
  13. Transfer the dough to your parchment lined baking sheet.
  14. Leaving a 2” border along the edge, begin placing your green apple slices in one direction, then alternate the direction with a block of red apple slices. Continue alternating blocks of colour to create a tiled effect.
  15. Fold the edges of the dough over the apples, creating free form pleats as you work your way around the perimeter.
  16. Brush the pleated edge with the egg wash and bake for 30-40 minutes or until golden brown.
  17. Heat the jam over low heat in a small saucepan until just warmed.
  18. Brush the apples with the jam and serve warm.


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