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!
- 1 (14.1-ounce) package refrigerated pie crusts
- 2 pounds peeled, halved, cored, and thinly sliced Golden Delicious apples
- 2 tablespoons granulated sugar
- 1teaspoon apple pie spice
- 3⁄4 teaspoon cornstarch
- 1 large egg
- 1 tablespoon water
- 2 teaspoons turbinado sugar
- 2/3 cup firmly packed brown sugar
- 1⁄2 cup butter
- 1⁄2 cup heavy whipping cream
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla extract
- Preheat oven to 400°.
- 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.
- 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.
- 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.
- 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.
Step One: Fan out sliced apples in crust, and sprinkle with cornstarch mixture.