The approaching fall means apple season is here! With so many varieties its almost hard to choose what to bake with. I used Braeburn and Gala apples. Honeycrisp, Granny Smith and Golden Delicious are good choices as well. This free-form tart comes together easily by hand or in a food processor. The dough is simple to work with and creates a beautiful rustic tart with a flaky crust and tender filling. Many bakers coat the crust with an egg wash, butter or jam before baking. I left the crust naked and it browned beautifully. I added a drizzle of honey over the apples before it went into the oven for a bit of extra sweetness. Delicious on its own, but its even better served with fresh whipped cream or your favorite vanilla ice cream!
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon Kosher salt
- 1 stick plus 2 tablespoons cold unsalted butter cut up into cubes
- 1/3 cup ice cold water
- 4-6 large apples Braeburn, Gala, Honey Crisp, Granny Smith, Golden Delicious
- 2 tablespoons brown sugar
- 1 teaspoon cinammon
- Pinch of nutmeg
- Pinch of ground cloves
- zest of 1/2 a lemon
- Squeeze of fresh lemon juice
- drizzle of honey
- 1 tablespoon unsalted butter cut into cubes (optional)
- In a large bowl or the bowl of a food processor, combine the flour, sugar, salt and cold butter and mix it, breaking up the butter pieces. Sprinkle the ice water over the flour mixture and blend or process until the dough comes together, you should still be able to see small chunks of butter. Transfer the dough to a work surface and pat into a flat disk. Wrap the dough in plastic and refrigerate until chilled, about 20 minutes.
- Peel, halve and core the apples and slice them crosswise into 1/4 inch thick pieces. Place the apple slices in a large bowl and sprinkle the sugar, cinnamon, nutmeg and cloves over the apples. Add the lemon zest and lemon juice. Toss to coat the apples evenly.
- Preheat the oven to 400°F. Cover a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a 12-inch circle and transfer to the baking sheet. Arrange the apples slices on top of the dough in circles or in slightly overlapping rows, to within 1 inch of the edge. Drizzle the honey over the chopped apples. Dot with the pieces of butter, if using. Fold the dough edges up and over the apples to create a 1-inch border.
- Bake the galette for about 45 minutes or so, or until the crust is nicely browned and crisp and the apples are tender. Let the galette cool. Serve warm or at room temperature.