Apple Galette — SteemCN

COOK TIME
1 hr
PREP TIME
20 mins
SERVINGS
6-8 servings

To get a jumpstart on this recipe, make the pastry dough up to 1 day ahead.

Ingredients

FOR THE PASTRY
1 1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, cut into small cubes and chilled
1/3 cup ice water

FOR THE FILLING
4 medium baking apples, such as Golden Delicious, Granny Smith, Honeycrisp or Pink Lady, peeled, cored and cut into ¼-inch-thick slices
1 tablespoon freshly squeezed lemon juice
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

Preparation

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RECIPES
Apple Galette
Sept. 11, 2015, 3:45 PM EST / Updated Sept. 26, 2022, 11:04 PM IST
Apple Galette recipe
Lauren Salkeld

Lauren Salkeld
COOK TIME
1 hr
PREP TIME
20 mins
SERVINGS
6-8 servings
RATE THIS RECIPE
(17)

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Ingredients
FOR THE PASTRY
1 1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, cut into small cubes and chilled
1/3 cup ice water
FOR THE FILLING
4 medium baking apples, such as Golden Delicious, Granny Smith, Honeycrisp or Pink Lady, peeled, cored and cut into ¼-inch-thick slices
1 tablespoon freshly squeezed lemon juice
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
GET INGREDIENTS
Fulfilled by
To get a jumpstart on this recipe, make the pastry dough up to 1 day ahead.

Preparation
MAKE THE PASTRY:

In a large bowl, whisk together the flour, sugar and salt. Add the chilled butter and use your fingers, 2 forks or a pastry cutter to quickly cut the butter into the flour mixture until it resembles a coarse meal with no large chunks of butter visible. Gradually drizzle the ice water over the mixture and toss lightly with a fork just until the dough holds together when pinched.

Turn the dough out on a work surface. Grab a small clump of dough and use the heel of your hand to quickly press it into the work surface to distribute the fat evenly. Repeat with the remaining dough then gather the dough into a ball, wrap it in a double layer of plastic wrap and refrigerate until chilled, at least 1 hour.

On a lightly floured work surface with a lightly floured rolling pin, roll the dough into roughly 12-inch circle. Place the dough on a rimmed baking sheet and chill until ready to use.