Makes 1, approx. 7-inch galette
During the spring and summer months I make countless galettes. A galette is a rustic freeform tart. They're quick to put together and highlight fruit at its peak freshness. Instead of a pie, where the fruit is tossed with sugar and spice, the fruit is thinly sliced and then sprinkled lightly with sugar. The true flavor of the fruit shines.
For this recipe, use a red-skinned variety of cooking apple. Not only does the skin provides textural contrast to the soft apples, the sugar carries the red from the skins to create a beautiful rosy gloss over the tart.
Though the tart is lightly spiced with cinnamon and nutmeg, it's not heavy enough to taste like an apple pie. The apple flavor is able to cut through and is supported by the tart acidity of fresh lemon juice.
Rosy-Red Apple Galette
Butter Crust Recipe
2 1/4 oz all purpose flour
3/4 tsp sugar
1/8 tsp salt
1 1/2 oz cold unsalted butter, cut into small pieces
3/4 oz (1 1/2 Tbsp) cold tap water
Apple Filling
1 large (about 12 oz) red cooking apple variety, like Cortland, Gala, Braeburn
1 Tbsp (1/2 oz) fresh lemon juice
1 oz (about 2 Tbsp) granulated sugar
1 3/4 tsp corn starch
1/8 tsp cinnamon
1/8 tsp nutmeg
Pinch of salt
Egg Wash (optional, makes the crust shiny)
1 egg
1 Tbsp water
Pinch of salt
Finishing
1 Tbsp chopped almonds
Directions
Preheat oven to 375F degrees with the rack in the middle position. Line baking sheet with parchment paper.
In a medium bowl, combine flour, sugar, and salt. Add the cold butter pieces. With a pastry blender or your hands, rub the butter into the flour, until the mixture resembles course crumbs. Sprinkle in the cold water. Lightly fold the water into the butter pieces with a rubber spatula. Press the dough together into a flat disk. Cover with plastic wrap and refrigerate for a minimum of 10 minutes to allow the water to finish hydrating the flour.
Core apple (don't peel), and slice into uniform thin slices (just under 1/4" slices). Toss apple slices in lemon juice.
In a separate small bowl, whisk the sugar, cornstarch, spices, and salt together.
On a moderately floured surface, roll the butter crust dough out into a 9-inch disk. Gently place the rolled-out dough onto the parchment paper-lined baking sheet. Patch any cracking or dough splitting before continuing.
Starting in the center, uniformly fan apple slices in a circle, leaving about a 1" bare around the perimeter of the dough. Use all the apples, layering on top of each other, if necessary. Sprinkle the sugar-cornstarch mixture over the top of the apples.
Gently and carefully fold the bare dough up and the sides and slightly over the berries. Take caution not to pull and tear the dough (any tears in the dough may cause the filling to leak excessively). Work your way around the entire tart. Set aside.
In a small bowl, make the egg wash by whisking the egg, water, and salt together until smooth.
Brush the unbaked exterior dough of the tart. Take caution not to leak egg wash onto the base of the tart and parchment paper.
Bake in the oven until crust is golden brown, the filling is bubbling, and the apples are tender when tested with a thin knife, about 40 - 45 minutes.
Allow tart to cool at least 30 minutes before serving to allow the juices to thicken. Sprinkle with chopped almonds, if desired. Serve slightly warm.
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