Maple Apple Galette
The rustic look of this Maple Apple Galette married with the Fall flavors and the ease with which this dessert comes together makes this dessert a keeper for sure!
Servings: 10 servings
Calories: 241kcal
Ingredients
Crust
- 1 ⅓ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 large egg
- heavy cream as needed
- 2 teaspoons pure maple syrup
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter cut into big pieces
Filling
- 2 large Granny Smith apples
- 2 large Honeycrisp apples
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter cut into small pieces
- 1 large egg beaten
- sparkling sugar or granulated sugar for sprinkling
Instructions
Make the Dough:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar, and salt.1 ⅓ cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
- In a measuring cup, lightly beat the egg, then add just enough cream to get to ⅓ cup.1 large egg, heavy cream
- Lightly whisk the egg, cream, maple syrup, and cinnamon together. Set aside.2 teaspoons pure maple syrup, ½ teaspoon ground cinnamon
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter.½ cup unsalted butter
- Drizzle the egg mixture over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Pulse just until dough comes together in a ball.
- Put dough on large piece of plastic wrap and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Preheat the oven to 400ºF.
- Roll the dough out to a 12-inch round using a rolling pin (it can be ragged along the edges).
- Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
Make the Filling:
- Core the apples and slice in half. Slice each half crosswise to ¼ inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped.2 large Granny Smith apples, 2 large Honeycrisp apples
- In a small bowl, combine the sugar and cinnamon.2 tablespoons granulated sugar, ½ teaspoon ground cinnamon
- Spread the chopped apples over the pastry to within 1 inch of the edge.
- Drizzle the maple syrup over the chopped apples.2 tablespoons pure maple syrup
- Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows.
- Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.1 tablespoon unsalted butter
- Fold the pastry edge up and over the apples to create a 1-inch crust border.
- Brush pastry crust lightly with beaten egg. Sprinkle sparkling sugar on the crust.1 large egg, sparkling sugar or granulated sugar
- Bake for 45 minutes or until the crust is golden.
- Cool for at least 20 minutes on wire rack.
- Brush the apples with maple syrup just before serving.
- Serve warm or at room temperature. And with a scoop of ice cream if you’re feeling really adventurous!
Notes
- Prepared dough can be kept in fridge for up to 3 days before baking.
- Store baked galette wrapped tightly in plastic wrap in the fridge for up to 5 days. Warm gently in the microwave or oven at low temp before serving.
- Recipe adapted from FoodAndWine.com.
Nutrition
Calories: 241kcal | Carbohydrates: 32g | Protein: 2.9g | Fat: 12.1g | Saturated Fat: 7.1g | Cholesterol: 66.2mg | Sodium: 250.4mg | Fiber: 2.6g | Sugar: 18.9g
