I made an apple galette some time ago for a party. I loved how flaky the layers turned out (even without the use of shortening). Instead of making a classic apple pie or tart, I decided to go free-form galette style. I’ve always had an aversion for making pies because its dough is a challenge to work with in Singapore’s weather, so I’m glad to have found a pie crust recipe that is considerably easy to work with.
The galette was a rich and decadent treat. The apple slices were baked until an optimal doneness and they absorbed the flavours of the cinnamon, brown sugar and butter mixture perfectly. Baking this perfumed my house with spices that reminded me of Christmas! The soft texture of the apples was a nice contrast against the flaky pastry. I intentionally baked the galette on a pizza stone to enhance the crispness of the pastry.
The most time-consuming part of making this was slicing the apples thinly and arranging it on the pastry. Will definitely experiment with various types of fruits in future. If you are making this with apples, I would highly recommend you to invest in a nifty apple corer, just as I have. You will be thankful for it!
Recipe for Pie Crust adapted from Dorie Greenspan (makes two 8-inch galettes)
- 1 cup (125g) all-purpose flour
- 1/2 tsp (2g) sugar
- 1/8 tsp salt
- 6 tbsp (85g) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
- 80ml (add tablespoon by tablespoon, I used about 4 tablespoons) ice water
Mix flour, sugar and salt in a large bowl. Add 2 tbsp of butter. Blend until it resembles coarse cornmeal. Add remaining butter. Don’t overmix — what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Gradually add in the water. Stir, dribble more, until dough barely holds together. Keep tossing until you can roll it into a ball. Add more cold water if it is too dry. Flatten into a 4 inch thick disk and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling.
Apple Galette (makes two 8-inch galettes)
- 1 quantity Pie Crust
- 12 apples (I used various types of apples)
- 2 tbsp (30g) butter, melted
- 5 tbsp (65g) sugar
- 2 tsp cinnamon
Preheat oven to 190 degree celsius. Roll out the pie dough on a floured surface. Roll into a 14-inch circle, about 1/8 inches thick. Transfer to a parchment paper. Overlap with apples, 2 inches away from outer edge. Fold in edges. Brush melted butter on dough edge and apples. Sprinkle sugar over dough edges and apples. Bake in centre of oven until crust has caramelized and browned (I bake mine on a pizza stone). It should take about 45 minutes (rotate every 15 minute). Brush glaze over tart.
Glaze (Optional, I left mine unglazed)
- 1/4 cup Apricot or apple jam
- 1 tbsp water
To make glaze, microwave the apricot and water for 10 – 15 seconds or until it is of a spreadable consistency. Brush over finished galette. Serve with a scoop of ice cream or a dollop of crème fraîche.