Happy first day of Fall, baking gods and goddesses!
The first dessert feature of the season goes to this rustic apple galette: a free-form, crusty tart filled with lightly sweetened apples. I found the recipe – originally contributed by the legendary Jacques Pépin and Grace Parisi – in the September 2003 edition of Food & Wine magazine. I made only minor variations (because seriously, you don’t fool around with a Pépin creation!), and absolutely LOVE the result. With buttery, flaky crust and insanely delicious filling, this tart is already lodged in my ‘make this again ASAP’ folder!
A couple of notes: first, this is – HANDS DOWN – the best and easiest pie crust I’ve ever made. I’ve experimented with dozens of recipes over the past decade, and this one beats them all by leaps and bounds. The dough is incredibly easy to assemble and manipulate (there’s no chilling required!), and bakes up like an absolute dream! Second, I highly recommend following Pépin and Parisi’s instruction to use Golden Delicious apples. As the picture above indicates, I used Granny Smiths – this was an unfortunate mistake. While they hold up well to baking, I found them slightly too tart for this recipe. If you aren’t able to find Golden Delicious at your local grocer or farmer’s market (as I wasn’t), substitute with a sweeter variety like Honeycrisp, Mutsu or Pink Lady.
This galette is heaven served warm with vanilla bean ice cream. If you’d like to make ahead or have leftovers (good luck!), the baked tart can be stored overnight at room temperature and reheated in a 325 degree Fahrenheit (160 degree Celsius) oven. Enjoy!
RUSTIC APPLE GALETTE
Yield | 6 servings
Inspiration | Food & Wine
- 1 1/2 cups + 1 tbsp all-purpose flour
- Pinch of salt
- 1 1/2 sticks (6 ounces) cold unsalted butter (cut into 1/2-inch pieces), + 2 tbsp, melted
- 1/3 cup ice water
- 3 1/2 tbsp finely granulated sugar
- 4 large Golden delicious apples (peeled, cored and cut into 1/4-inch-thick slices)
- In a large food processor, pulse 1 1/2 cups flour with the salt. Add the cold butter and process just until the butter is the size of peas (approximately 5 seconds). Sprinkle with ice water and process just until moistened (approximately 5 seconds). Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk and roll into a 16- or 17-inch round approximately 1/4-inch thick.
- Line a large baking sheet with parchment paper. Transfer the dough to the parchment. (Rolling the dough around your rolling pin helps considerably with this step!)
- In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within approximately 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart for 10 minutes.
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
*Re-posted from my old blog, Cucina Fresca*