These easy Apple Galettes are light, not overly sweet and are delicately spiced with cinnamon and nutmeg. They make a perfect fall dessert.
I love the fall. To celebrate its arrival my family and I went apple picking at a beautiful orchard not far from our home. Apple picking is a really great activity to do with the kids, my daughters and I had so much fun.
Some of our favourite desserts are those made with apples, pumpkins and pears. Such treats are abundant this time of the year, and that makes us quite happy.
These Apple Galettes are so easy to make that they have become a regular feature at my home. Since the crust is free-formed they have a simple and rustic feel to them which I feel makes them easier to make than pies.
How to Make it
The crust for these apple galettes is made with simple ingredients, is easy to make and comes out delicious and flaky. I use a combination of all-purpose and whole wheat pastry flour, but you can make it with only all-purpose flour.
The dough should chill in the refrigerator for at least an hour before rolling it out. It can also be prepared ahead of time and refrigerated for up to three days.
For the apples, I used both Empire and Macintosh apples. But you can use a variety of sweet and tart apples. Choose apples that you enjoy eating, you'll need about 3 large apples to make two small galettes.
To make mini apple galettes, divide the dough as evenly as possible into 6 portions. This way you will have 6 mini apple galettes.
I like to prepare the apple filling while the dough is chilling. Make sure to peel and slice the apples thinly. Place them in a bowl and add the sugar, spices, lemon juice and a touch of flour. Mix them well so that all the apples slices are covered with the sugary spice mixture.
Remove the pie dough from the refrigerator, let it sit for a few minutes and then roll it out until it's about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
Place the apple slices in the centre of the dough leaving an edge that's about 2 inches wide. Fold the edges over to form the tart. Remember tarts are supposed to look rustic so you don't need to get this looking perfect!
Brush the dough with a whisked egg white. If you like you can sprinkle the dough with turbinado (coarse) sugar. Bake the galettes for about 40 minutes or until the pastry is golden brown. If you are making mini galettes make sure to check them at around the 30 minute mark as they will bake faster.
I like to serve apple galettes still slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
If you're looking for more apple dessert ideas you'll want to take a look at these Mini Apple Spice Bundt Cakes, they're adorable and delicious!
More Fruit-Based Desserts to Explore
For the dough:
- 1 cup all-purpose flour 128 grams
- ½ cup whole wheat pastry flour 64 grams
- 3 tsp. granulated sugar
- ¼ tsp. salt
- 11 tbsp. cold unsalted butter 160 grams or 5-1/2 oz.
- 1 large egg yolk
- 3 tbsp. milk
For the filling:
- 4 cups apples peeled and thinly sliced
- ¼ cup granulated sugar
- ½ tsp. ground cinnamon
- ⅛ tsp. nutmeg
- 1 tsp. lemon juice
- 1 tbsp. all-purpose flour
- ⅛ tsp. salt
- 1 large egg white beaten well
- 2 tbsp. turbinado sugar
To make the dough:
- In the bowl of your stand mixer fitted with the paddle, on low-speed, mix the flours with the sugar and salt.
- Add in the cubed butter, and blend the flour with the butter for a couple of minutes until just small pieces of butter are visible and the flour sticks together when you hold it in your hand.
- In a separate small bowl, whisk the egg yolk with the milk and add it to the flour mixture all at once while mixing on low-speed for about 15-20 seconds, or until the dough comes together.
- If you want to make two smaller galettes, divide the dough in half and wrap each half with plastic wrap.
- Let the dough rest in the refrigerator while you prepare the filling.
To make the filling:
- In a medium sized bowl, combine the apples with the sugar, cinnamon, nutmeg, lemon juice, flour and salt. Mix well so that the apples slices are well coated with the sugar and spice.
To make the galettes:
- Place a rack in the centre of your oven and preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- Take the dough out of the refrigerator and let it sit at room temperature for a few minutes. Flour your surface and roll out each half of dough (or just one, if you are making one large tart) into a disk that is just about 1/4″ thick.
- Transfer the dough onto the lined baking sheet and top the centre of each dough disk with the apple slices.
- Gather the dough around the apples by overlapping the creases of dough over each other slightly.
- Whisk the remaining egg white (from the egg used in the dough) and brush the dough with it.
- Sprinkle the top of the galettes with the turbinado sugar.
- Bake the galettes on the baking sheet for 40 to 45 minutes or until the pastry is golden brown.
- Let the galettes cool for 20 minutes before serving warm, or you can let it cool completely and serve it at room temperature.
- You can make the dough the day before. Just make sure to remove it from the refrigerator and let it sit at room temperature for approximately 20 minutes (or until it's pliable) before rolling it out.