French Apple Galette

“I want to make apple fries!”

“Sure,” says Travis in a tired voice as we’re driving home from work, “I’ll just go into the grocery store and get them for you. You stay in the car.”

The last part he says knowing full well that if he sets me loose in the grocery store, it’ll take us at least an hour before we check out and head for home.

“Which apples and how many?” He asks as he unbuckles his seat belt.

“Granny Smiths only! FOUR! GRANNY SMITH, DON’T FORGET!” I call out the window as he jogs towards the entrance.

Five minutes later, he opens the back passenger door, deposits the grocery bag and gets into the driver’s seat.

“I forgot what apples you wanted, so I got you four different types.”

NooOoOoooooOo.........

No apple fries, then: an apple galette it is.

A galette is basically a sort of free form tart without the fuss of a tart pan. Oh, and French, too. So today I made a French Apple Galette, doesn’t that just sound fancy? I love fancy sounding/looking/tasting desserts that look complicated but aren’t!

FRENCH APPLE GALETTE For the crust 1 ½ cups all-purpose flour 2 tbsp granulated sugar 150g salted butter, cubed ¼ cup very cold water Filling & Assembly 4 small baking apples, sliced into ¼” slices ⅓ cup granulated sugar 1 tsp vanilla extract 1 tsp cinnamon 30 g salted butter, melted 1 tbsp all-purpose flour 1 egg, beaten 2 tbsp brown sugar Glaze 1 tbsp apricot jelly 1½ tsp water Whisk flour, sugar, and salt together in a bowl. Add butter and use a pastry cutter to mix until the butter is the size of peas. Sprinkle the ice water over the mixture and stir just until moistened and very crumbly. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface just until it comes together into a cohesive ball. Shape the dough into a disk. Using a rolling pin, roll dough into a circle about 10 inches in diameter. Transfer the dough to the parchment-lined baking sheet and refrigerate.   Place apples, granulated sugar, vanilla, cinnamon, and butter together in a large bowl. Mix to combine. Take dough from fridge and place the parchment paper with the dough onto the countertop. Roll the dough, directly on the parchment paper, into a 15-inch circle. Place the parchment and dough back on the baking sheet. Sprinkle the flour over the pastry and arrange the apples into the center of the dough leaving 2-3 inches border. Fold the edges of the dough over the apples, working your way around and creating pleats as you go, pressing gently to seal the edges. Brush the pleated dough evenly with the beaten egg. Sprinkle half of the brown sugar over the top crust and half over the fruit. Chill the galette in the fridge for 15 to 20 minutes while preheating the oven at 350oF. Bake until the filling is bubbly and the crust is golden brown, about 60 minutes. Transfer to a cooling rack. Mix the apricot jelly with the water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the galette with the apricot syrup.