I made this apple galette the other day, and it was everything I’d hoped it would be: delicious, dramatic, and downright addicting. A brushing of melted red currant jelly gives the tender apple slices a sexy sheen. And oh, the crust! It’s crunchy, buttery, Pâte Brisée Sucrée. Need some easy elegance in your life? You’ve come to the right kitchen, baby.
Note: For sweet pies, tarts, and galettes, Pâte Brisée Sucrée is the only crust I trust. You can make this French poetry in all of 30 seconds. Here’s the step-by-step.
Alrighty then. Let’s get this party started!
First, make and chill the French pastry dough as described in the previously-mentioned step-by-step recipe. (Pillsbury’s “Ready-Made” pie crust might be convenient, but it’s taste and texture isn’t suitable for good eating.)
Then grab your trusty rolling pin (I love my tapered French pin), and use it to form the dough into a 12-inch-diameter circle.
Transfer the pastry to a rimless, parchment-lined baking sheet (or use a rimmed baking sheet turned upside down), and let it chill in the fridge for 30 minutes.
While the dough is chilling, let’s make the filling!
In a small cup, blend 2 tablespoons sugar with 1 tablespoon cornstarch. Cornstarch will absorb the apple juices that exude during baking, and prevent a soggy bottom crust.
Next, select 2 or 3 apples that will hold their shape during baking. I used locally-sourced ‘Golden Delicious’ apples. Other good baking varieties include ‘Gala’ and ‘Granny Smith.’
Anyone else pick too many apples at the local “u-pick” orchard this fall? Mea culpa.
Peel, core, and halve the apples…
And cut the halves crosswise into thin slices — anywhere from 1/8- to 1/4-inch in thickness.
Now dump the cornstarch mixture onto the center of the chilled pastry dough…
And spread it out with your fingers, leaving a 1-inch border all around.
On top of the cornstarch mixture, arrange the apple slices in concentric circles. Or, arrange the apples in any manner that floats your boat.
Then fold the dough-border over the apples, making little pleats as you go.
Brush the apples with some melted butter…
And sprinkle them with a little sugar.
For previous step, you could use a mixture of cinnamon and sugar.
Our galette looks mighty tempting already! Pop it in the fridge for 10 minutes, while you heat the oven to 400°F.
Bake until the apples are tender and the crust is richly browned — 1 hour.
And then, to make the apples shimmer…
Put a heaping tablespoon of red currant jelly in a small, microwave-safe bowl, and heat it on “High” until it boils and melts — about 30 seconds.
Brush the warm apples with the melted currant jelly. As the galette cools, the jelly will make the apples sparkle.
Slide the galette onto a wooden board…
Cut a sensibly-sized portion for yourself…
And enjoy it with a dollop of whipped cream, ice cream, or sour cream.
Confession: I enjoyed 3 slices immediately after I photographed this recipe. I’ll try to save the remainder for Brenda Johnson to taste-test. (Emphasis on “try.”)
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Here’s the printable: