Apple galette
Brian Lagerstrom · ♥ 11.7K likes · 312.7K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 200 g all purpose flour
- 20 g sugar
- 3 g salt
- 150 g butter
Pulse the flour, sugar and salt in a food processor until well combined.
Cutting butter into flour in the food processor
- 65 g ice cold water
Add the butter and pulse 25 to 35 times until it is in pieces roughly the size of a grain of rice; do not over pulse or the crust loses flakiness.
Pulse every second or so while streaming in the ice cold water, all of it within 12 to 15 pulses, until sandy and loose but wet enough to hold together when squeezed.
Adding ice water
Dump onto plastic wrap, squeeze cohesive and flatten into a hockey puck about six inches across.
Pull the dough out to soften slightly at room temperature and preheat the oven to 375F.
- 300 g honey crisp apples
Peel, core and slice the apples between an eighth and a quarter inch thick.
- 50 g white sugar
- 15 g cornstarch
- 2 g salt
- 2–3 g cinnamon
- 1 g nutmeg
- 5 g lemon juice
Toss the apples with the white sugar, cornstarch, salt, cinnamon, optional nutmeg and lemon juice; do not go rough or they weep.
Flour both sides and the rolling pin and roll from the middle forward then backward, turning 90 degrees each time, seven to eight rounds, into an even circle about 12 inches wide.
Rolling out the crust
Loosen with a bench scraper, flip the dough onto a 12 by eight piece of parchment paper and roll another half inch to an inch in each direction to 13 to 14 inches across, using very little downward pressure.
Moving the dough onto parchment
Lay the apples in a ring two to three inches from the edge, shingle a second perpendicular row, prop the middle with three flat slices and finish with a three to four piece rosette.
Shingling the apple spiral
Fold the crust flap over the outer ring of apples, pleating every three to four inches and pressing each fold to seal, leaving no gap.
- 1 whole egg
- water
Brush the edges generously with the egg wash.
Egg wash, demerara, slurry and butter
- demerara sugar
- 3–4 tbsp cinnamon cornstarch slurry
- flaky Maldon salt
- 3–4 pads butter
Cover the wash with crunchy demerara sugar, drizzle in three to four tablespoons of the cinnamony cornstarch slurry, add a few pinches of flaky salt and three to four thin pads of butter.
Lift the parchment onto a sheet pan and bake at 375F for 40 to 50 minutes, turning 180 degrees halfway; about 45 minutes in total until the apples are tender and the crust is medium golden brown.
- vanilla ice cream
Serve the galette warm in a bowl topped with well-softened vanilla ice cream.
Serving with ice cream