Apple Galette

How to Create an Apple Galette Perfect for Fall

Phyllis Inspiration 11 Comments

I happened into the test kitchen here at Hoffman Media and watched one of our creative chefs make this amazing pastry dish with fresh apples. Now let me say, I had tried this before with no success, but she gave me the greatest tip for a guaranteed success.

“Galette” is a term used in French cuisine to designate various types of flat, round, or freeform crusty cakes with a delicious filling. I had tried this at home, and mine just kept unfolding as it cooked, truly freeform!

As I explained my dilemma, our test kitchen expert looked at me and said, “You can bake it inside a cake pan, and it won’t unfold.” Well, that makes sense doesn’t it?

So I took step-by-step photos to ensure I could reproduce this at home. As the apples are being harvested, grab some and make this delicious Apple Galette. You will love it, and your family will think you are a genius!

Apple Galette with Butterscotch Sauce
Makes 1 (10-inch) deep-dish tart
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  1. 1 (14.1-ounce) package refrigerated pie crusts
  2. 2 pounds peeled, halved, cored, and thinly sliced Golden Delicious apples
  3. 2 tablespoons granulated sugar
  4. 1teaspoon apple pie spice
  5. 3⁄4 teaspoon cornstarch
  6. 1 large egg
  7. 1 tablespoon water
  8. 2 teaspoons turbinado sugar
  9. 2/3 cup firmly packed brown sugar
  10. 1⁄2 cup butter
  11. 1⁄2 cup heavy whipping cream
  12. 1⁄4 teaspoon salt
  13. 2 teaspoons vanilla extract
  1. Preheat oven to 400°.
  2. On a lightly floured surface, unroll pie crusts, and stack together; roll to a 14-inch circle. Press crusts into bottom and up sides of a 10-inch deep-dish removeable- bottom tart pan, letting excess dough extend over sides of pan.
  3. Place apple slices in crust, fanning
out decoratively. In a small bowl, whisk together granulated sugar, apple pie spice, and cornstarch; sprinkle over apples. Fold excess crust over apples, and pleat edges. In a small bowl, whisk together egg and
1 tablespoon water. Brush crust with egg mixture, and sprinkle with turbinado sugar. Place tart pan on a baking sheet.
  4. Bake for 30 minutes. Cover with aluminum foil, and bake 10 to 15 minutes more or until crust is golden brown and apples are tender. Let cool in pan on a wire rack for 15 minutes. Carefully remove tart from pan while still warm, and let cool completely on a wire rack.
  5. Meanwhile, in a small saucepan, cook brown sugar and butter over medium heat, stirring constantly, until sugar has dissolved. Stir in cream and salt, and boil, stirring constantly, for 1 minute. Remove from heat, and stir in vanilla. Serve warm sauce with tart.
The Ribbon in My Journal - Phyllis Hoffman DePiano
Galette How-To:

Step One: Fan out sliced apples in crust, and sprinkle with cornstarch mixture.

Apple Galette How To
Step Two: Fold 1⁄2 inch of crust inward, and press edges to seal. Fold crust over apples, loosely pleating.

Apple Galette How To
Step Three: Brush crust with beaten egg, and sprinkle with turbinado sugar.

Apple Galette How To
What do you love to bake with apples?

Cooking With Paula Deen Fall Baking cover

Comments 11

  1. Hi Christine….. You asked where you can purchase a deep dish tart pan… Just check the website and I believe you can get it at either Bed Bath or Williams Sonoma! Good Luck, I need to purchase one also for this delicious recipe! Denise

  2. Hello Phyllis .
    I am a “Baker” in name only …
    any baking has to be simple for me to attempt . This recipe I am going to make during the autumn season. Any ideas where to purchase the deep dish tart pan ?
    As always , many thanks for sharing your ideas !

  3. This looks so delicious we can almost smell it. I can’t wait to try this method. The last time I tried I had a puffy rim of dough that I just buttered and toasted later. Not very pretty. Having “deliciousness” and “beauty” together is a double blessing. Thank you and your clever staff.

  4. This looks SO good! I am definitely going to try this, hopefully when we get some cooler weather and I can put my baking hat back on again. I want to try it with a more tart apple, like a mix of Macintosh and Rome, but I cannot find those kinds of apples here in California. Whatever apple I use, I know it will be super yummy. Now I want to find a tart pan like the one you show here. Thank you for sharing this recipe.

  5. This is my favorite type of pie as it is so easy and free form. Have not had a problem unfolding at least not yet but using the pan does give it a bakery store look which is really what I aspire too. Will try this next time, I bet a pan with a removable bottom would help me even more. Apple season is almost here in California!

  6. Thank you, thank you, thank you! I have had the same problem with my past attempts of my crust ” unfolding”, this is the perfect solution. (How did we never think of doing that?) just as soon as our heat wave ( so un Autumn-like) stops, I’m going to try this. Happy weekend!

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