Spiraled Apple Galette
Featuring a beautiful spiralized design of thinly sliced apples, this free-form tart will impress your guests at autumn gatherings. A mandoline makes fast work of cutting the apples into uniform slices so you can use them to make a spiral design or any shape you like. There’s no need to peel the fruit first, as the red color peeking through is part of the dessert’s appeal. For easier prep, you can use store-bought pie dough instead of preparing your own.
Ingredients:
For the filling:
- 3 medium red apples, cored, quartered and thinly sliced into crescent moons on a mandoline
- 1 Tbs. cane sugar
- Juice of 1/2 lemon
- Small pinch of kosher salt
For the crust:
- 1 1/4 cups (5 oz./150 g) unbleached all-purpose flour, plus more for dusting
- 1 Tbs. granulated sugar
- 1/4 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) cubes
- 3 Tbs. very cold water
1 egg whisked with 1 tsp. water- Turbinado sugar for sprinkling
- Apricot jam for brushing
- Vanilla ice cream for serving
Directions:
Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
To make the filling, in a bowl, gently toss together the apple slices, cane sugar and lemon juice until combined. Add the salt and toss again. Set aside.
To make the crust, in the bowl of an electric mixer fitted with the flat beater, stir together the flour, granulated sugar and salt. Add the butter and toss with a fork to coat with the flour mixture. Beat on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and beat on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.)
Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick. Using a pizza cutter, trim the dough to create a smooth edge. Transfer the dough to the prepared baking sheet.
Arrange the apple slices in the center of the dough, overlapping them at the edges and spiraling them inward or arranging in another design, leaving a 2-inch (5-cm) border uncovered. Gently fold the edges of the dough over itself, forming loose pleats. Brush the pleated dough with the egg wash and sprinkle lightly with turbinado sugar.
Bake until the crust is golden and the apples are just tender, about 25 minutes.
Transfer the baking sheet to a wire rack and lightly brush the apricot jam over the apples. Serve warm or let the galette cool completely. Cut into slices and serve with vanilla ice cream. Serves 8.
Williams Sonoma Test Kitchen
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