The Ribbon in My Journal – Phyllis Hoffman DePiano

How to Create an Apple Galette Perfect for Fall

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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Ingredients
  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
Instructions
  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 https://www.theribboninmyjournal.com/
Galette How-To:

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


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


Step Three: Brush crust with beaten egg, and sprinkle with turbinado sugar.


What do you love to bake with apples?