Rustic Apple Galette RobinHoodFlour

This rustic apple galette is a beautiful and simple dessert that celebrates the flavors of fresh apples. Unlike a traditional pie, the galette is free-form and doesn't require a tart pan, making it a much easier dessert to master. The combination of tender apples and flaky pastry is simply irresistible.

Making the Pastry

The pastry is a simple, flaky dough made with butter and flour. Keep the butter cold and handle the dough as little as possible to ensure it stays tender. The dough should be chilled before rolling to make it easier to handle and prevent shrinkage during baking.

Preparing the Apples

Peel and slice the apples, then toss them with sugar, cinnamon, and a squeeze of lemon juice. The apples should be arranged in a neat, overlapping pattern on the pastry. Using a variety of apples, such as Granny Smith and Honeycrisp, adds complexity to the filling.

Assembling the Galette

Arrange the apples on the pastry, leaving a border to fold over. Fold the edges of the pastry over the apples, pleating as you go. The rustic, free-form shape is part of the galette's charm. Brush the pastry with egg wash and sprinkle with sugar for a golden, crisp finish.

Baking and Serving

Bake the galette at 400°F (200°C) until the pastry is golden and the apples are tender. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm apples, crisp pastry, and cold ice cream is a match made in dessert heaven.