Description
This rustic Apple Galette recipe features a flaky sour cream dough filled with thinly sliced apples, cinnamon, and brown sugar, folded into a free-form tart. With simple ingredients and straightforward steps, it offers a delightful combination of sweetness and spice, perfect for an elegant dessert or cozy treat.
Ingredients
Scale
Dough
- 2 cups all purpose flour
- 1 Tablespoon white sugar
- 1 teaspoon salt
- ½ cup unsalted butter, very cold cubes (flash frozen if possible)
- 1 cup sour cream (at least 20%, 18% acceptable)
Filling
- 4 medium apples (Royal Gala, Golden Delicious, or Jonagold), sliced into thin wedges
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 2 Tablespoons unsalted butter, cold
- 4 Tablespoons brown sugar (Demerara or regular brown sugar with larger crystals)
- 1 egg yolk, beaten
Instructions
- Prepare the Dough: In a large bowl, combine the flour, white sugar, and salt. Add the very cold butter cubes and massage with your fingers until the mixture becomes crumbly in texture. Work quickly or optionally use a food processor for best results.
- Incorporate the Sour Cream: Add the cold sour cream to the crumbly mixture and stir until the dough just comes together. Handle the dough carefully and avoid overworking.
- Chill the Dough: Shape the dough into a large ball, divide into two equal parts, then roll each into smaller balls. Wrap tightly in plastic wrap and refrigerate for 45 minutes to firm up.
- Prepare the Apples: Thinly slice the apples approximately ⅛ inch thick. Toss them with lemon juice to minimize browning and cover with a wet kitchen towel to keep fresh while you prepare the dough for baking.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (180°C). Remove one dough ball from the fridge, discard plastic wrap, and place it on a piece of parchment paper. Roll the dough into a roughly 10-inch diameter circle, using a light dusting of flour to prevent sticking. Don’t worry about uneven edges, the rustic look adds charm.
- Assemble the Galette: Transfer the rolled dough on parchment to a baking sheet. Evenly sprinkle 1 tablespoon of cornstarch over the center area of the dough where the apples will sit. Arrange the apple slices in the center, leaving a 1 ½ to 2 inch border around the edges free for folding.
- Add Spices and Butter: Sprinkle 1 teaspoon cinnamon over the apple layers. Dot the apples with cold butter cubes (1 tablespoon per galette). Carefully fold the edges of the dough inward over the apples, creating pleats as needed.
- Finish and Bake: Brush the folded edges with the beaten egg yolk for a golden finish. Sprinkle brown sugar evenly over the entire galette or just on the edges according to preference. Bake in the preheated oven for 40-50 minutes until the crust is deeply golden and the apples are tender.
- Cool and Serve: Remove the galette from the oven and allow to cool before serving. Enjoy it plain or topped with fruit jam or caramel sauce with vanilla ice cream for extra indulgence.
Notes
- Using very cold butter and sour cream helps achieve a flaky dough texture.
- If your kitchen is warm, work fast to keep dough from getting too sticky; refrigerate dough balls longer if needed.
- Dough can be refrigerated for up to 3-4 days wrapped tightly before use.
- Feel free to substitute different apple varieties depending on sweetness or tartness preference.
- Sprinkling brown sugar on the edges adds extra caramelization and crunch.
- Store leftover galette covered at room temperature for 1 day or refrigerated for 2-3 days.
- For added flair, serve with a dollop of whipped cream or vanilla bean ice cream.
Nutrition
- Serving Size: 1 galette (approximately 7 inch)
- Calories: 420
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
