My Favorite Apple Galette
Apples are great but pears, peaches, plums, etc all work great too.
What you need
For Crust:
1 ½ cups AP flour
1 ½ tsp sugar
1 stick plus 2 tbsp cold salted butter, cut into small pieces
1/3 cup ice water
For Filling:
2 large apples (I like to use Honey Crisp) sliced 1/8 inch thick
1 tsp cinnamon
1 tbsp brown sugar
½ stick salted butter
1 tsp vanilla extract
1 egg
2 tbsp sugar
What you do
Preheat oven to 375.
In a food processor, combine the flour, sugar, salt, and butter for about 5 seconds. *OR use a pastry cutter to work the butter into the flour. Combine until grape-sized pieces butter remain (this was a culinary school tip: the bigger the pieces of butter, the flakier the crust!) Add in the water slowly and process until the dough just comes together. You may not need all of the water. Turn onto a clean counter, gather the dough together, and pat into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour.
In the meantime, add the ½ stick of butter and vanilla to a small sauce pan and cook over medium-high heat. Whisking constantly, heat the butter for ~ 5-8 mins until it foams and turns brown (and you start to smell a nutty aroma). Transfer butter to a bowl and allow to cool. Slice apples and then mix with cinnamon and brown sugar until evenly coated.
Once your dough has chilled, roll out on a floured surface into a 12” circle about 1/8” thick. Transfer dough onto a baking sheet lined with parchment paper (*important to do this BEFORE arranging the apples!). Arrange the apples on top, overlapping, and leaving 1 1/2” border. You can get creative with the apple arrangement– I’ve come up with rose designs, or more geometric patterns (pictured above). Generously brush the apples with the browned butter. Lift the edges of the dough over the apples and fold over, tucking and overlapping as needed until all the dough has been folded.
Beat the egg with a splash of water and brush the mixture all over the crust, then sprinkle with the granulated sugar. Bake for ~45 mins (rotating the baking sheet half way through) until the crust is golden brown! Serve warm.
