Apple Galette

Apple Galette

Apple Galette is rated 5.0 out of 5 by 5.
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Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 8 Serves 8.
A galette is a rustic, free-form tart that is cooked on a baking sheet rather than in a tart pan. It can be prepared with a variety of seasonal fruits.


For the dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into
      1/2-inch pieces
  • 1/3 to 1/2 cup ice water

For the filling:

  • 2 lb. apples, such as Granny Smith or Jonagold,
      peeled, cored and cut into 1/4-inch slices
  • 1/2 cup sugar
  • 2 tsp. fresh lemon juice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1 1/2 Tbs. cornstarch
  • 1 egg, lightly beaten
  • Sugar for sprinkling
  • 1/4 cup apricot jam
  • Lightly sweetened whipped cream for serving


To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.

Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.

Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.

Place a baking sheet on the bottom rack of an oven. Position another rack in the lower third of the oven and preheat to 400°F. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray.

To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.

Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.

Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.

Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.

Just before serving, in a small saucepan over medium heat, warm the jam. Brush the apples with the jam and let cool. Cut the galette into 8 slices and accompany each slice with a dollop of whipped cream.
Serves 8.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Apple Galette A really super recipe! Made it for the first time today. The pastry component was incredible. My wife has already asked when I am baking another one!
Date published: 2019-09-23
Rated 5 out of 5 by from Simple,easy and delicious This was a last minute attempt to use some apples before they went bad. It was delicious and beautiful. I added some blueberries that I had, which added to the overall excellent flavor. This recipe is a keeper
Date published: 2019-03-22
Rated 5 out of 5 by from DElicious galette! My neighbor gave me a bunch of apples from their tree in October so I wanted to use them in a dessert. Based on the other reviews and the easy-soundingness of this recipe (I'm a novice baker) I decided to try this for thanksgiving. Let me just say, it was absolutely DELICIOUS! The two cubes of butter make the crust yummy and flaky and the apple mixture was the perfect amount of spices (I did add an entire teaspoon, vs 1/2, of fresh nutmeg by accident but it didn't overpower it at all). Their are many steps but none of them are difficult. I made the dough two nights before thanksgiving and then just kept it refrigerated up till the step when you roll it out. We served it with vanilla icecream with some nutmeg shavings on top. Will absolutely make this recipe again! My sister even wants to use the dough recipe for other things too.
Date published: 2013-11-29
Rated 5 out of 5 by from Amazingly easy and fantastically good I have made plenty of apple galettes but decided to try this one when I could not find my standard recipe.The pastry is quite good and very easy for anyone to master. As we like spices a lot, I added a pinch of clove, a bit of cardamom , a bit extra of nutmeg and cinnamon. Just a little goes a long way. The great thing about this dessert is it is not overly sweet and you don't have to be proficient at pie making as it has a lovely rustic look. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a great ending to a meal.
Date published: 2013-10-22
Rated 5 out of 5 by from Elegant and delicious I made this for Thanksgiving and served it with whipped cream and salted caramel sauce. The pastry is delicious! It is not a difficult recipe but does require many stages. The presentation is wonderful and I love that it does not require a special pan. I did not use the jam nor the egg on the crust and I did not peel the apples.
Date published: 2013-01-02
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