Servings: 10 servings
- 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
- 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
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. In a measuring cup, lightly beat the egg, then add just enough cream to get to ⅓ cup.
Lightly whisk the egg, cream, maple syrup and cinnamon together. Set aside.
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.
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.
Heat the oven to 400 degrees F.
Roll the dough out to a 12-inch round (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.
In a small bowl, combine the sugar and cinnamon.
Spread the chopped apples over the pastry to within 1 inch of the edge.
Drizzle the maple syrup over the chopped apples.
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.
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.
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!
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
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