Rustic Apple Cinnamon Galette (Print version)
Thin apple slices sit inside a folded pastry crust in this free-form galette.
# Ingredients:
Ingredients
01 -
200 g all-purpose flour
02 -
110 g cold butter
03 -
¼ tsp salt
04 -
60 ml ice-cold water
05 -
3 medium apples
06 -
60 g sugar
07 -
1 tsp cinnamon
08 -
1 tbsp cornstarch
09 -
1 tbsp lemon juice
10 -
1 large egg, beaten
# Instructions:
01 -
Mix flour and salt. Cut in 100 g cold butter until pea-sized pieces remain. Add cold water gradually, using only enough for the dough to hold when pressed. Form a disk, cover and chill for 30 minutes.
02 -
Heat oven to 200°C / 400°F. Core apples and slice about 3 mm thick; peel if desired. Toss with 45 g sugar, cinnamon, cornstarch and lemon juice.
03 -
Roll dough on a lightly floured surface into a roughly 30 cm circle. Transfer to a parchment-lined baking sheet before filling.
04 -
Arrange apples in the center, leaving a 5 cm border. Fold the border over the edge of the fruit, pleating as needed and leaving the middle exposed.
05 -
Dot apples with the remaining 10 g butter. Brush pastry with beaten egg and sprinkle the remaining 15 g sugar over the pastry. Bake for 35–40 minutes until the crust is golden underneath and apples are tender.
06 -
Cool on the tray for 15 minutes before slicing into six wedges. The free-form shape is meant to look rustic; let fruit juices settle before cutting.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat in an oven until warmed through to refresh the pastry.
# Good to know:
01 -
Includes 45 minutes resting or cooling time.