Apple Galette

This French pastry will impress your guests with it's crisp, buttery crust and not-too-sweet apple filling. Oo-la-la!



  • 1-1/2 cup all purpose flour (or sub 2 cup flour with 2 Tbsp. cornstarch for the flour/Wondra mix)
  • 1/2 cup Wondra
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 12 Tbsp. very cold butter, cut in 1/2 inch cubes
  • 7-9 Tbsp. iced water
  • 4 golden delicious apples
  • 2 Tbsp. very cold butter, minced small
  • 1/4 cup sugar
  • 12x16 inch piece of parchment paper (or one that will fit on a large baking sheet). I use a 10x15 inch because that's what will fit in my oven.


Cut the butter into 1/2 inch cubes and refrigerate. Mince the 2 Tbsp. butter - refrigerate. (Keep both cold in the refrigerator until ready to use.)

In a food processor, pulse the first four ingredients a few times to mix up.

Add the 12 Tbsp. of cubed butter. Pulse about 6 small pulses until there are some small pieces, but still large pieces.


Add 7-9 Tbsp. iced water, 1 Tbsp. at a time (remove processor lid and sprinkle all over, don't dump in hole!). Pulse one time after each addition. If it's humid, you may need less water.

Test after 7 Tbsp. It looks dry, but when you squeeze it in your hand, it holds together.

Lay dough out on counter in a column 3 or 4 inches wide. Starting at the end furthest away from you, "Fraisage" - smear/roll sections away from you with the palm of your hand. Gather the mixture into a column again. Fraisage again, this time larger pieces should collect together. Press into a tight, tidy 4x4x2 square, wrap in plastic wrap and refrigerate for 1/2 to 1 hour (can let it sit overnight).

Heat oven to 400 degrees F. Peel, core and slice apples very thin about 1/8 to 1/4 inch thick and set aside. Lay parchment on counter and dust with flour. Remove dough from refrigerator and roll out evenly to about 1/8 inch on the parchment. Add a little flour to the underside if it's sticking. Trim edges clean with a pizza cutter. Roll edges 1 inch in from the edge of the parchment. Brush off excess flour with a pastry brush. Press down on edges slightly, so they don't unravel. Transfer parchment and dough to a cookie sheet.


"Shingle" apples diagonally (start in a corner) on top of the dough, covering each other by about 1/2 (width and length - the apples shrink up when you bake.) Use small slices for ends and corners. Look for bald spots and slide in a piece of apple to cover. Dot with 2 Tbsp. minced butter. Sprinkle apples slices with 1/4 cup sugar, avoiding the crust. Bake in a hot oven of 400 degrees F for 45 to 60 minutes. Check underside of dough by gently lifting with a spatula - it should be golden brown; do not under bake. Crust should be very crisp and golden.

Mix and heat 2 Tbsp. apricot jam with 1 Tbsp. water in the microwave, stir and strain out solids. Brush the glaze over the apples. Lit sit and cool for about 15-20 minutes before cutting. Lift parchment and galette onto cutting board, slide out parchment. Make 6 servings, by cutting down the middle, then making two cuts across. Better served warm or at room temperature, not cold.

The picture is before it is baked - sorry, I don't have a "baked" photo.

Servings: 6 to 8
Time:60 Minutes Preparation Time
60 Minutes Cooking Time

Source: I don't remember!

By ahastings7878 from Washington Township, NJ


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