Delicious apple galettes are the perfect fall dessert. These rustic apple tarts feature a flaky buttery crust and a sweet fruit filling. After chilling the dough, they’re quick and easy to assemble.
Rustic Tart Crust
- 1 1/4 teaspoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 stick (1/2 cup) unsalted butter, cut into tiny cubes
- 1/2 cup ice-cold water
- 4 medium Granny Smith apples, peeled, cored & thinly sliced
- 1/3 cup (firmly-packed) light brown sugar
- 1 1/2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1/8 teaspoon sea salt
- 4 tablespoons butter, thinly sliced
For Brushing & Sprinkling
- 1 large egg, whisked with 1 tablespoon water, for brushing
- White sparkling sugar, for sprinkling
- OPTIONAL: Melted butter or apricot jam, for a luxurious shine
Rustic Tart Crust
- Add flour and cinnamon to the bowl of a food processor. Briefly pulse to combine. Add diced (cold) butter to the bowl. Pulse just until the mixture resembles coarse meal. There may be some pieces of butter in the mix that are the size of small peas.
- With the food processor running on low speed, slowly drizzle in cold water. Pulse just until it’s incorporated. The tart dough will be shaggy and will not come together into a ball.
- Turn the dough out onto a lightly-floured board. Gather the dough together. Knead it 1 to 2 times with the heel of your hands. For 1 large apple galette, shape it into a round disk and wrap tightly in plastic. (For mini apple tarts, divide dough into 4 pieces.) Chill dough in the fridge for 30 minutes. In the meantime, make the apple filling.
- Add apples, brown sugar, cornstarch, cinnamon, vanilla, lemon juice and sea salt to a large mixing bowl. Toss to combine.
- If the apples are extra juicy, add a touch more cornstarch and toss again. Taste the mixture. See if it needs another pinch of salt.
Assemble Apple Galette
RECIPE PREP: Preheat oven to 350ºF. For 1 large apple galette, pull out a round 12-inch nonstick pan. For mini apple tarts, line 2 baking trays with parchment paper or reusable silicone baking mats.
- For 1 large apple galette: on a lightly-floured board, roll out the dough into a large circle that’s 1/4-inch thick. For mini apple tarts: roll out each disk into a circle that’s 1/4-inch thick, and 8-inches in diameter.
- Arrange apple mixture in the center of the dough. Leave a large empty border all the way around the filling. Place thin pats of butter over the apples for richness, moisture and shine.
- Fold the edges of the tart up and over the filling leaving a circle of apples visible in the center. Pinch the seams together so they don’t open while baking. Brush the edges of the apple galette with egg wash. Sprinkle the tart with white sparkling sugar. Transfer to a baking pan.
- Bake apple galette(s) for 30 to 35 minutes, or until the crust is golden and crisp. If a luxurious shine is desired, drizzle melted butter over exposed apple filling, or brush the apples with 1/4 cup apricot jam (microwaved for 30 seconds) mixed with 2 tablespoons water.
HOW TO MAKE THIS RECIPE FASTER: Use a store-bought refrigerated pie crust, and a can or jar of apple pie filling.
IF APPLES ARE TOO TART: Add 2 to 3 tablespoons granulated sugar to the fruit filling, plus a tiny pinch of salt. These simple additions will help balance the flavors.
HOW TO SERVE APPLE GALETTE: Serve with a generous dollop of whipped cream on top, or with a rounded scoop of vanilla ice cream. This dessert can be enjoyed warm or at room temperature.
- Prep Time: 25 Minutes
- Chill Time: 30 Minutes
- Cook Time: 20 Minutes
- Category: Desserts
- Method: Bake
- Cuisine: French
Keywords: Apple Galette, Apple Galette Recipe, Apple Tart, Rustic Apple Tart, Mini Apple Tarts