Apple and Cinnamon Galette

A free-form apple galette with a crisp all-butter crust, thinly sliced apples tossed with cinnamon and sugar, and an optional apricot glaze after baking. The apples soften and caramelize at the edges while the crust stays rustic and browned.

By Julienne

Cook time: 40 minutes

Servings: 8

Ingredients

• 185 g all-purpose flour for crust and dusting
• 10 g granulated sugar for crust and filling
• 3 g fine salt for crust
• 113 g unsalted butter cold, cut into cubes
• 60 ml ice water plus more as needed
• 900 g apples peeled, cored, and thinly sliced
• 20 g granulated sugar for crust and filling
• 4 g ground cinnamon for filling
• 15 ml lemon juice for filling
• 15 g all-purpose flour for crust and dusting
• 50 g egg beaten, for egg wash
• 12 g raw sugar for finishing
• 30 g apricot jam warmed, for glaze

Instructions

1. Make the crust: In a large bowl, whisk together 185 g of the flour, 10 g of the sugar, and the salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle in the ice water and toss just until the dough holds together when squeezed; add up to 15 ml more water only if needed. Dough looks shaggy but holds when pressed, with visible butter bits remaining.
2. Form the dough into a disk, wrap it, and chill for 20 minutes while you prepare the filling. Dough feels firm and cool, not sticky.
3. Prepare the filling: Toss the sliced apples with the remaining 20 g sugar, cinnamon, lemon juice, and the remaining 15 g flour until evenly coated. Apple slices are lightly coated and look glossy but not wet.
4. Heat the oven to 200°C. Line a rimmed baking sheet with parchment paper. Roll the chilled dough into a rough 33 cm circle about 3 mm thick on a lightly floured surface and move it to the prepared sheet. Dough is even enough to fold without tearing; edges can stay rustic.
5. Pile the apples in the center, leaving a 5 cm border. Fold the dough edge up and over the filling in overlapping sections, leaving the center exposed. Brush the crust with the beaten egg and sprinkle with raw sugar. Galette holds its shape and the border is fully sealed by folds.
6. Bake for 35 to 40 minutes until the crust is deep golden brown and the apples are tender with some caramelized edges. If using apricot jam, brush the warm galette lightly after baking for a thin sheen. Bottom crust looks crisp, fruit is bubbling, and the apples yield easily to a paring knife.
7. Cool for at least 20 minutes before slicing. Filling has set enough to cut clean slices.