Nothing says fall quite like baked apples. This apple galette is a perfect way to ring in the season, but it is great at any time.
The best part about this galette is that there isn’t much in it. Apples, butter, vanilla, and brown sugar make up the filling. Add a dollop, or three, of vanilla ice cream and maybe a little caramel sauce and you are good to go!
In this recipe
This recipe will use a sweet short crust pastry dough with the addition of brown sugar instead of the usual white sugar. I slice the apples and prepare the other ingredients while the dough rests. This will reduce some of the overall time.
Brown butter: This will give the pasty as slight nutty flavor and add additional richness.
Apples: Use a firm crisp apple like Honeycrisp, Jonagold, Braeburn, or Pink Lady. This will prevent your apples from becoming too soft and soggy.
Brown sugar: This will add caramel notes to your galette as well as additional depth of flavor.
Making the pastry
The key for a flaky pastry is to keep the dough as cold as possible while mixing. A food processor is your friend if you have access to one. Personally I like to use my pastry blender. Working the dough as quickly and as little as possible will prevent the butter from getting warm and melting.
I love this crust because the brown sugar in it makes it taste just a bit different than using regular sugar. There will be hints of caramel in it which is absolutely perfect with apples.
Soak the apples in water with a little bit of lemon juice during assembly. This will prevent them from turning brown and keep them crisp. Make sure that you assemble the galette on the pan you will be placing in the oven. This will prevent it from changing shape or having transfer issues.
The recipe will make a circular galette however since this is freeform you can make whatever shape you would like.
You can choose the square/rectangle route then you can line up the apples in the straight lines alternating the direction of the peels. If you elect for the round/oval shape then working from the outside-in will give you a lovely flower like pattern.
Brown Butter Apple Galette
- Pastry blender or food processor
- Rolling Pin
- Baking sheet
- Pastry brush
Brown Sugar Pastry Dough
- 1½ cup flour
- 1½ stick butter
- 1½ tbsp brown sugar
- 7 tbsp water
- 1 tsp kosher salt
Brown Butter Apple Filling
- 4 apples
- 4 tbsp butter
- ⅓ cup brown sugar
- 1½ tsp vanilla extract
- 1 egg beaten
- 1 tbsp turbinado sugar
Making the dough
- Combine the flour, sugar, and salt in a large bowl. Using the pastry blender cut in the butter until the dough has a consistency of sand with larger size pebbles. If you are using a food processor add all of the ingredients but the water to the bowl and blend until you reach the desired consistency.
- Add the water 1 tablespoon at a time until all of the flour is incorporated and doesn't crumble away.
- Wrap in cling film and set in the refrigerator for at least 30 min.
Making the filling
- Over medium high heat in a saucepan heat the butter until the milk solids turn a dark rich brown color. Remove from the heat and set aside to cool.
- Using a knife or mandoline slice the apple thinly into discs and then cut the discs in half and remove the core portion. Place in a bowl of water to keep from turning brown.
- Add the butter to the brown sugar and vanilla. Mix thoroughly.
- Drain the water from the apples in colander and shake to remove excess water. Add them back to the bowl and mix in the butter mixture. Use your hands here to be able to spread the mixture without breaking the apples.
- Preheat oven to 350°F or gas mark 4.
- Remove the dough ball from the freezer and roll out to an 18 inch disk. Place the dough on the baking sheet you are planning on baking the galette on.
- Starting from the outside, leaving a 1 1/2" border around the edge, create a circle of overlapping apple slices. Continue to arrange the apples in concentric circles so they overlap slightly.
- Fold the edge nearest to you towards the center. Rotate sheet plan slightly and repeat, until all edges are folded towards the apples.
- Brush with the beaten egg and sprinkle with turbinado sugar and bake for about 40 min or until crust is golden brown. Cool completely.