Applegalette Recipes

FRENCH APPLE GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

APPLE GALETTE

Steps:

• Preheat oven to 375°F. Remove chilled dough from refrigerator, unwrap, and place on a lightly floured work surface. Let stand about 10 minutes (to soften slightly). Bang on dough with a rolling pin (to begin flattening and soften a bit more).
• Dust top and pin with flour, position pin on center of disk, and begin rolling dough away from you. Give disk a quarter-turn and roll again. Continue turning and rolling in this manner until you have a 13-inch round with an even 1/8-inch thickness. Transfer to a parchment-lined rimmed baking sheet. Refrigerate while making filling.
• In a large bowl, combine apples, granulated sugar, flour, lemon juice, salt, and cinnamon. Spread filling evenly over dough, leaving a 1 1/2-inch border. Fold edges of dough up and over apples, leaving most of fruit exposed and overlapping dough as needed. Brush dough with beaten egg; sprinkle with sanding sugar. Refrigerate 15 minutes.
• Bake until crust is golden, apples are tender, and juices are bubbling in center, 1 hour to 1 hour and 5 minutes. Using a pastry brush, spread some of juices from center of galette over apples. Transfer sheet to a wire rack; let cool 10 minutes. Using a large spatula, loosen galette from parchment and move away from any released juices (so it doesn't stick to parchment as it cools). Slide galette (still on parchment) onto rack and let cool. Serve warm or room temperature.

APPLE GALETTE RECIPE BY TASTY

Steps:

• Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
• Add the butter and work into the flour with a fork until only pea-size lumps remain.
• Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
• Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
• Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
• Bake the galette for 25 minutes, until the crust is golden brown.
• Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
• Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
• Drizzle the caramel sauce over the galette, then slice and serve.
• Enjoy!

APPLE CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
• Preheat the oven to 450 degrees F.
• Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
• For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

FAVORITE APPLE GALETTE

Steps:

• Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
• Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
• Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

APPLE GALETTE

Steps:

• Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
• Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
• Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
• Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.

APPLE GALETTE

Steps:

• (This recipe also makes 2 pie crusts, which is perfect because pie dough freezes beautifully. Just pop one in the freezer and you're halfway to your next galette or other fall pie.)To make the pie crusts, add the flour, butter, sugar and salt to the bowl of a food processor. Pulse several times until the butter is broken up and no large pieces remain.
• Slowly add the ice water through the top of the food processor and continue to pulse until the dough comes together in a single lump.
• Remove the dough from the food processor and divide in half. Roughly shape each half into a disk about an inch thick. Place one half in the fridge until ready to roll out for the galette, and freeze the other half for later.
• Preheat oven to 375F and line a large baking sheet with a piece of parchment paper.
• Toss the sliced apples with the brown sugar, spices, and salt. Set aside.
• Place the pie dough on a lightly floured surface, and roll it out into a large circle about 14 inches in diameter. It should be fairly thin, but not too difficult to handle without tearing.
• Gently move the rolled out dough to your prepared baking sheet. Put about half of the sliced apples into the center of the circle of dough, and spread them out evenly, leaving about 1 and a half inches of space all around for folding the dough over the apples. You can simply place all the apples into the center of the dough and spread them out evenly, or you can take the other half and arrange them in an overlapping circular pattern like I did here.
• Drizzle 1 Tbsp of honey over the apples and dot with the butter. Fold the excess pie crust over the filling.
• Lightly brush the edge of the pie dough with milk or cream, and sprinkle with coarse sparkling sugar, if desired.
• Place the galette in the oven and bake for about 40-45 minutes until the pastry is golden brown and the apples are cooked through.
• Drizzle or brush another tsp or 2 of honey over the finished galette while still warm for a glossy top. Serve warm with a scoop of vanilla ice cream.

APPLE GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lay puff pastry onto a round pizza pan.
• Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
• Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
• Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

RUSTIC APPLE GALETTE (PIE TART)

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Peel, core, and slice apples thinly (between 1/8-1/4 inch thick) into a large bowl.
• Add the sugar, vanilla, and cinnamon, tossing the apples well.
• Add the pie crust to your baking sheet and brush with melted butter.
• Top with the apple mixture, adding them in a domino, overlapping pattern in circles, spread to 2" from the edge of the pie dough, evenly.
• Fold the crust over in 2" sections, making overlapping folds as you go.
• Brush with egg white, then sprinkle with coarse sanding sugar.
• Bake for 20-22 minutes until golden brown and bubbly.

APPLE GALETTE

Steps:

• In a large bowl combine flour, sugar and salt.
• Add 1/2 cup cold butter and cut into dry ingredients until it resembles coarse meal.
• Add egg yolk and 2 tablespoons water, stir until mixture forms a ball.
• Form dough into flat disk, wrap in plastic wrap and chill about 1 hour.
• Peel and core apples, cutting each into 8 wedges.
• In a pan over medium heat add remaining 2 tablespoons butter. Add apples.
• Cook apples over heat until edges slightly brown, then add brown sugar and nutmeg. Cook another 2-3 minutes. Remove from heat.
• Roll dough into circle on lightly floured surface.
• Carefully transfer dough to parchment-lined baking sheet.
• Pour apple mixture into center of pastry mounding apples in center.
• Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry with beaten egg.
• Bake in 375 degree oven about 40-45 minutes (until pastry is brown and apples are tender when pricked).

EASY APPLE GALETTE

Steps:

• Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper and lay the crust on top.
• Brush the crust with 1 tablespoon butter; sprinkle with 1 tablespoon sugar and 1/2 teaspoon cinnamon. Arrange apple slices on the pie crust, leaving a 2-inch margin around the edge. Sprinkle the apples with the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon; drizzle with the remaining 1 tablespoon butter. Fold the edges of the crust decoratively onto the apples.
• Whisk egg white and water together in a small bowl; brush over the crust edges. Bake until the crust is nicely browned and the apples are soft, 40 to 50 minutes.