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 its 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:
An easy -- and dramatic -- way to enjoy locally-sourced apples. Who needs pie?
Ingredients
- 1 recipe chilled Pâte Brisée Sucrée (sweet French pastry dough)
- 2 tablespoons sugar blended in a small cup with 1 tablespoon cornstarch
- 2-3 baking apples (see "note" below), peeled, cored, halved, and cut crosswise into 1/8- to 1/4-inch-thick slices
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 1 generous tablespoon red currant jelly, melted (for glazing the apples)
Instructions
- On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Transfer the dough 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 (or for up to 2 days).
- Dump the cornstarch mixture in the center of the dough, and spread it out with your hands, leaving a 1-inch border all around. Arrange the apple slices in concentric circles over the cornstarch. Fold the dough-border over the apples, making pleats every 2 inches or so. Brush the apples with the melted butter, then sprinkle them with the tablespoon of sugar. Chill the galette in the refrigerator for 10 minutes while you heat the oven to 400°F.
- Bake until the apples are perfectly tender and crust is nicely browned -- 1 hour. Then brush the apples with the melted red currant jelly. Slide the galette onto a board for easy cutting. Serve slightly warm or at room temperature, along with such accompaniments as ice cream, whipped cream or sour cream.
NOTE: "Baking" apples include 'Golden Delicious,' 'Gala,' and 'Granny Smith.'
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Jimmie says
Kevin, I have missed your delightful newsletters!! I so have enjoyed your recipes, humor & Lilly!
Tried to subscribe again below, but something is amiss.
Please advise how to reconnect.
Amy Halvorson Miller says
It’s that time of year when hubby brings home fresh apples. (We live in Washington and one of his staff is also a grower.) This was perfect! Not too sweet, simple to assemble, tasty crust. And, it gave me a chance to explain the culinary meaning of ‘rustic’ to my teenage son.
Amy Halvorson Miller says
Oh, I meant to add: the part where you brush melted butter and sprinkle sugar, just before baking, is missing from the print version.
Kevin Lee Jacobs says
Hi Jimmie – Click here to re-subscribe to my newsletter. Welcome back!
Hi Amy – So glad you liked the galette! And thanks for the heads-up regarding the printable recipe. All fixed now.
Kathy Jaynes says
Looks great! Reminds me of a Jacques Pepin recipe. It is wonderful as I am sure this is!
Jenny says
I like to sprinkle a little crushed marzipan under the apples.
Elda Gray says
I can’t seem to find the recipe for the Your crust.
I googled your index and got one from Martha Stewart…. is that the one or can your direct me to yours? Thx
Love your recipes !
Beverly, zone 6, eastern PA says
So appropriately fall-ish and beautiful. Your photo essays can’t be beat.
We made your Parsley Parmesan Bread today, since we are stuck inside with drenching downpours. The house smells wonderful.
C. says
Looks yummy.
Funny you would show this today. Our town newspaper just showed one made with sweet potatoes!!
Kevin Lee Jacobs says
Hi Elda – click the highlighted text in the 2nd paragraph above, and you’ll be directed to my recipe for the crust. (Or just click here: Pate Brisee)
Lovey says
You are just too talented! To say nothing of your totally tempting treats. I’m so ON this recipe and proposing your featured turkey for Thanksgiving. Thank you!!
Ann says
Yumm ..all look so delicious and making me hungry to try one …love watching you cook !!
Lynn says
I always use your pate brisee sucree recipe for my sweet pies. It’s delicious and works perfectly. However, I use tapioca flour to absorb the juices – you suggested that in one of your recipes and I find it’s less gluey than cornflour (cornstarch). And as for apples, I always bake with Pink Lady apples as they keep shape and crispness, even when thoroughly cooked. Do you have those in the USA? I rather expect so, as I mourn the loss of so many local apple varieties. And just for interest (or my brush with fame) I am good friends with the great granddaughter of Granny Smith.
I too have a French rolling pin, which I bought in the 1980s (I was a child bride lol). Wouldn’t be without it.
Rose says
Dear Kevin, Thanks for the recipe and congratulations on your cookbook. Tears of joy are the best kind! Rose
Dianne McNeal says
I was so happy to see this. I’ve been mulling over Thanksgiving dinner and now have dessert figured out. Thank you!!!
Judith Janney says
Kevin: have never made a pate brisee befor so decided todY was the day. Help. The mixture was so dry and crumbly I forced it into the plastic wrap and refrigerated in the hopes that a miracle would occur in the frig. No such luck. Sprinkled at least 1/8 c of ice water on it and back in the frig. Second try — still crumbly. Muscled it with my rolling pin and added yet a sprinkle more of water. When trying to bring the edges up on the sides, yet more cracking. It is in the oven and will taste wonderful if I can hide it under some whipped cream. I have baked pies for 50 years. Really want to be able to do this. What do you suggest? Thanks. Judith
Cat says
Dang Kevin, you’ve hit the nail on the head with this one! I used 2 rather large Norther Spy apples, added cinnamon to the sugar sprinkled on top, put foil on the rack under my pan to catch and drips (glad I did!) and have now enjoyed a couple slices with sleety afternoon coffee. Even my husband commented favorably on the crust. Thanks for a great recipe!
mlaiuppa says
When making pie I am having good luck avoiding the soggy bottom by sprinkling a thin layer of sugar on it. I will be trying this even though I cannot find my beloved Pippin apples anywhere. Not even for ready money. I have never made a galette of any kind but it looks a lot more convenient that making a full fledged pie.