Autumn is my favorite season for many reasons. I am crazy about autumn, as you might know, and not the least of the many reasons why is that there seems to be plenty of time to savor a coffee, a tea, and a freshly baked cookie or other delicious treat. My favorite French Autumn Dessert – Apple Galette, is one of my ‘go to’s’ anytime I need something quick and easy to make that gives spectacular results.

Although we live near the ocean, my heart is secretly in the forest in Europe where my family went on weekends and vacations. Where there were home made pies that my aunts baked for the weekends. Those pies were simple, used things readily available, and were delicious. The Apple Galette is a perfect example of what my aunts would whip up in their weekend cottage kitchens in the woods.   It’s baked in homes all over France.   So easy to prepare and totally delicious, the most important ingredient are the apples – full of flavor, crisp and sweet.

This looks intimidating, but it really IS NOT. My aunts literally never even used a recipe, but wrote something down for me since I’m not a natural baker. I’m more a cook, I am not 100% great about following a recipe, which in baking is almost always a must. This one is fairly forgiving. And my professional baking daughter who says ‘Mom can’t really bake’ – agrees that I can make this, and well.

French Autumn Dessert – Apple Galette

Preheat your oven to 350°F and place an oven rack in the center position.
Baking time 55 to 65 minutes

You will need a baking sheet and parchment paper to bake the galette on.

APPLE GALETTE INGREDIENTS

For the Crust:

1½ cups all-purpose flour
½ teaspoon salt
2 tablespoons granulated sugar
12 tablespoons) very cold unsalted butter, cut into ½-inch slices
¼ cup ice water

{or…you can cheat and buy pre-made frozen pie crusts – not quite as good but still work well!

For the Filling:

1¾ lbs apples {3 large- choose Honeycrisp, Fuji, Golden Delicious or Granny Smith}
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons unsalted butter, melted

For Assembling & Baking

1 tablespoon all purpose flour
1 egg, beaten
2 tablespoons sugar {I use rougher turbinado sugar but you don’t have to}
1 tablespoon apricot jam {optional} for glaze

Antique French Patisserie Rolling Pin

APPLE GALETTE DIRECTIONS:

Make the Crust:

1. Line a baking sheet with parchment paper.

2. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.

3. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a ball.

4. Flatten the dough into a disk with your hands.

5. Flour your work surface lightly again and dust the dough with a sprinkling of flour. Using a rolling pin, {I use a small antique French one} roll out into a circle about 8 -10″ in diameter, turning and adding more flour if necessary so the dough doesn’t stick.

6. Transfer the dough to the parchment-lined baking sheet and refrigerate while you make your filling.

Make the Filling

1. Core, and cut the apples into 1/4″ slices {about 4 cups} – you can peel them or leave unpeeled – place in a large bowl.

2. Add the sugar, cinnamon, vanilla, melted butter, and salt; toss to combine.

Prepare Crust:

1. Take the dough from the refrigerator and slide the parchment paper onto your counter.

2. Roll the dough, directly on top of he parchment paper, into a 14-inch circle about ?” thick. It’s ok if the edges are a little ragged.

3. Lift the parchment and dough back on the baking sheet – the pastry crust might curve up the side of the baking sheet.

Assemble the tart:

1. Sprinkle the 1 Tbsp. flour evenly over the pastry.

2. Using a slotted spoon, spoon the apples from the bowl leaving the excess juices behind, and arrange them in center of dough, leaving 2-inch border around edge.

3. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit. You can patch up any tears by pinching a bit of dough from the edge.

4. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit.

5. Chill the assembled tart in the fridge for 15 – 20 minutes.

Bake:

Bake at 350°F until crust is deep golden brown and fruit is bubbling, 45 minutes to 55 minutes. Some ovens may take a little longer, just be sure to look for that golden brown top and no burning on the bottom. {Some of the juices may leak from the tart onto the pan. The juices will burn on the pan but the tart will be okay.}  Transfer the pan to a rack and let cool.

While the galette cools, combine the apricot jam with 1 teaspoon of water in a small glass bowl. Heat in the microwave until bubbling, about 20 seconds. Brush over the apples.

Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm. {up to 30 minutes}. Cut into wedges and serve warm with or without cream or vanilla ice cream.

Bon appetit!

A BIENTOT

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