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Apple Galette

This low-sugar apple rustic apple galette comes together quickly and can be served for dessert or as a special breakfast treat. This recipe works well with other tree fruit and the crust can be used for savory creations as well (think tomatoes and goat cheese) - just omit the sugar! Adapted from Food & Wine.

Level: Medium
Prep Time: 1h
Cook Time: 1h
Servings: 8


1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water

4 apples (Honey Crisp or Gold Rush are good)
2 tablespoons sugar, plus more for dusting crust
1/2 teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
1 egg, lightly beaten


  • In a food processor, combine the flour with the sugar, salt, and butter and process until the flour looks like coarse corn meal. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled, at least one hour.
  • Peel, halve, and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices. Coarsely chop the smaller slices and any ends or broken pieces; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
  • Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry into a 12-inch circle or 12-by-14-inch rectangle and transfer to a large rimmed baking sheet that you've lined with parchment paper or tin foil. Spread the chopped apples over the pastry to within 1 1/2 inches of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices, either in overlapping circles or overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border. Brush border with beaten egg and dust with some additional sugar.
  • Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
Posted in — Desserts Written by — drexleradmin

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