Deb, I just wanted to say I stan a legend. The bottom is never soggy. It’s not thick like jelly, but thicker than juice. Thanks for this great suggestion! This is my favorite Apple recipe. I will make this again, hoping to perfect it!! Apple Galette from Smitten Kitchen. Talk about bang for your buck. Definitely a keeper!!! Cut apple halves lengthwise into 1/8 inch thick slices. I made it with the half cup of rye flour, and I think maybe it would’ve turned out better with just all-purpose, because, is it just me or rye might a too “strong” flavour for sweets? I’ve followed this blog for many years, though I’ve never commented. I am NOT Thank you, Deb, for this wonderful recipe. I know I will be making it over and over again. I do solemnly swear to never let that happen. Came out just fine! I made this tart for a second time tonight (first time was last year) and made a few minor changes– I sprinkled the apples with about a teaspoon of kosher salt, browned the butter (as you once said, brown food tastes best! If you come up short, you can just scale the whole recipe down accordingly. 5 tablespoons (65 grams) sugar. Can I put the whole thing together early in the day (minus the glaze) refrigerate it, and then pop it in the oven during dinner? Since I used apples with reddish skins my glaze was pink and looked great on the apples. Making this today with sour cherries from our CSA – the queen of pie fillings! Oh well….I’m sure it’ll come out fine. Thank you for such a simple crust! I’m thinking of making this for Thanksgiving and wondered how it copes with being made ahead of time? Thinking it will be nice with vanilla ice cream. I do solemnly swear to never let that happen. that looks STUNNING. Great presentation. I suppose I can try to cut the apples slices a little wider, but I cut them by hand, so I don’t see how they could have been too thin. This looks so great! Love this, thank you Deb! Will that work? I WENT TO WHOLE FOODS TO OPT OUT OF CRISCO FOR MY PIE CRUST. So I would just add one tablespoon at a time. Both were delicious and held up well to baking. I put the crust in a pie plate instead of on a cookie sheet so I could pile up the filling and contain any juices if the crust cracked. This would be great to take to my boyfriend’s family for Thanksgiving? Hopefully, it will still turn out on attempt #2 without me having to rebuild from scratch. this is an amazing recipe I have tried the same recipe in this blog you can see. First time I made this, it was for my next door neighbor during Thanksgiving’s weekend. I can not take a more time here, behind the machine. I made this using Anita’s gluten free flour with a teaspoon xanthan gum and used frozen blueberries with 2 tablespoons tapicoa flour thickener not as ugly as it sounds, baked for the same amount of time, and boy was it good! Just made these and they came out perfect! Enjoy! I’ve made it with apples and pears. Love this! Am thinking of either lemon zest or cinnamon the next time. Thank you for including so many of the process photos as well. An avid at home cook in British Columbia, Canada, Fantastic! I made it in a cramped dorm kitchen with one bowl and no other equipment, and it turned our beautifully! Thank-you again x. Hi Deb! I made this with 2 Honey Crisp and 2 Gala apples as well as one very small pear. Is the reason for less sugar because it would be toooo sweet? I also think it will keep well at room temperature once baked, and you can just add the glaze before serving. i made more than i needed but am loath to throw it out. The best ones were done on a baking stone. This was so easy baking it right on the parchment. I love this crust. Truly yummy! Looking forward to breakfast tomorrow now…. THANK YOU FOR PROVIDING IT. thanks, as always, for your epic recipes that continue to impress! 5 teaspoons. The syrup was probably my favourite part- so much delicious apple flavour. This will be my first time making a tart:) Alice Waters’s Apple Tart (Veganized!) So looking forward to making a blueberry-rhubarb version of this! Thanks for another great recipe! I did have the same problem some other people did with the glaze not thickening, so I added more sugar to get closer to a 1:1 sugar/water ratio, and it finally did what I wanted it to. Another great recipe, Deb :). See if you can keep away until guests arrive. I’ve made it two days in a row. i made my own whipped cream for the top…just heavy cream mixed with our favorite maple-flavored whiskey, Cabin Fever. Cut into wedges and serve hot, warm, or at room temperature. Thanks a lot S. I made this last night for dessert using apples that we picked from a local apple orchard last weekend. So easy my 6-year old did most of the work. Delicious! smitten kitchen. I made this with pears last night and had great success! What does ‘toss through fingers’ and ‘ropy’ mean? My question is about freezing the crust. Thanks! I doused it a bit in the glaze but didn’t use too much. The crust is definitely best on the day it is baked. (I admit I did sprinkle a little sugar on my second helping.) Peach/blueberry with a few leftover frozen raspberries was a hit! Wondering if there is a fix for this new time around. You can use a regular pie crust instead (My All-Butter, Really Flaky one or Extra-Flaky Pie Crust). Just made this over the weekend with some Mutsu apples I got at the farmer’s market. I wish there was just a little more info on how to do it free style, mine came out really small! On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. I can’t wait to share this with all my friends tonight. Oh Wow! Rather than making a glaze as Smitten suggests, I warm 2 T. of apricot preserves and brush that over the warm apples. I love galettes! https://www.thekitchn.com/recipe-rustic-pear-and-apple-galette-34650 It looks innovative, lovely AND simple to make! (: got a great response from my family members. Do ahead: Fruit galettes keep at room temperature for a few days and up to a week in the fridge. I would ease off on the water unless the dough seems to need it to come together. I, like Katy #248, threw away most of it and did not find that it added anything to the finished tart. Stand mixer totally works. I had the same problem with the glaze as a previous poster – after 45 minutes of boiling, it was still pretty thin. This is my absolute favorite galette recipe out there! I dug up and gave away a giant rhubarb plant in my yard because it just wasn’t something I’d ever cooked with, and now I’m really regretting it because I want to make this again! you can make the crust ahead of time. Awesome photos! If you don’t have tapioca or corn starch, you can use regular flour although it won’t work quite as well as it’s less absorbent. Thanks Deb and Jacque Pepin; fan for life;). This could not have been any easier, it is gorgeous too! as an apple pie dough! The dough recipe is easy to batch, so now have a couple of discs of frozen galette dough for the next time I have fruit that doesn’t top well on the strawberry summer cake (I love using cherries and pluots on that particular recipe). I rolled mine out and after I piled on the fruit and folded, it leaked. (Although I don’t know if I want to compete with bf’s mom’s pie crust-making ability. Making this for dinner with my in-laws, I think it’s going to be a big hit! Would blind baking/prebaking the crust help too? Any thoughts would be appreciated. I have made this about twenty times at this point, and it’s amazing, thank you for the fantastic recipe. I did not have quite as much overlap on the edges (a little filling oozed out of one section), but it still looks nice. THANK YOU VERY MUCH! If I wanted to make individual serving sized galettes, how many do you think I could make from this recipe? I can’t wait to make it especially since we have so many apples in autumn time. Whipped up some cream with a touch of sugar to put on top. But the crust was so flaky and wonderful, my sister wanted to kill me, and the simple taste of these beautiful Fall apples highlighted without anything but a little turbinado sugar that I sprinkled on and the butter- just fantastic! I love that when I make your recipes they actually look like the photos you posted! Skip the sugar, double the salt. The nicest thing was how quickly it all came together and what a high quality tart it turned out to be. 2 tablespoons (30 grams) unsalted butter, melted. Wows. I tried it for Thanksgiving per recommendation from a friend. Luckily I’ve read it this good time for holidays!!! Thanks for sharing wonderful post. Now you’ve got me wanting to try this dessert, too! I used all granny smith apples and it was a little too tart (not for me but maybe for others). We sliced it like a pizza – it spread out over the cookie sheet. But I just didn’t use a ton of the glaze and this still tasted (and looked) amazing. I’ve had user-error issues with some of the other galette recipes here but this one came out perfectly. fantastic site. Wows. Hope you enjoy the galette! However, my pears were still quite firm so in retrospect I might have used more sugar or been more generous with the glaze. Yum!!! I’ve been on a baking hiatus lately (bad oven, long story) but expect to be back at it soon (new oven ordered, happy story). And so pretty. I have made this galette no less than 15 times since you posted the recipe two months ago. It took over an hour to cook and the sugar caramelized. I was totally freaking out because I had a gluten-free flour blend that was mostly garbanzo bean and fava bean flour, which are really not things I want to taste in my pie crust. I really don’t understand. Seems the savory recipes do have it. This one is part cheesecake. Thinking an oil-based margarine and an almond- or coconut-based yogurt. I was surprised at how way the crust was to make. I’m giving birth at the beginning of August and I was planning to freeze doughs in mid-July so when people come to see the baby I can just pop it out and lay it flat, fill it, oven, and woooow everybody’s impressed at my baking skills with a newborn! I NEED TO KNOW ASAP PLEASE!!!!!!! Deb- If I make the pie, put the glaze on and then reheat it, will it get mushy and soggy? THINKING I SHOULD SUCK IT UP AND JUST USE WHAT I KNOW WORKS. Thank you so much for all your recipes!! Yums! my boyfriend’s family is coming over tomorrow to eat with us so i made this tonight to have in advance (because i’m slow cooking a chicken in the dutch oven tomorrow and didn’t want the galette to smell like chicken haha)… it just came out of the oven and looks divine. Love the fan techinque. This recipe was great. I made it last night and am now enjoying it again for breakfast. Juice started to leak out around 30 minutes, but wasn’t a big deal and was in a part of the crust that was a little crumbly to start. I added a few slivers of ginger and a half-teaspoon of apricot jam to the syrup, and used even less sugar. Lightly sprinkle sugar over the apples. I can see why they’ve never gotten tired of it. Especially with “cups”, I’m always a bit suspicious if the “internet converter” is giving me the correct answer. Maybe I sliced them too thin? Still, very good. Required fields are marked *. So flaky. Love this recipe and how the delicious sweetness and flavour of the apples aren’t compromised by any other spices. Could I make this in a 9 inch pie dish or a 9 inch springform pan? My first attempt with a tart. Would it be okay to leave the crust in the fridge over night? Thanks for yet another great recipe! I used a combination of fresh blackberries and raspberries with some frozen blueberries. The crust was nicely flakey. Ugh. Thanks! Or are you speaking of after it is chilled for a while? Thus, how are your photos shot? I served it with some homemade whipped cream – whip up heavy cream, sugar, cinnamon and a little vanilla – delicious! I usually have vanilla yogurt on hand so suppose i could use that instead of plain yogurt? You make me feel more confident to try new things! Any advice on maybe storing extra glaze for future use? I used instant tapioca made by Kraft, is this different than tapioca starch or flour (?) New here? What does ropey mean? An Apple Galette may look difficult to make but it is less “fussy” than a pie and is a delicious rustic substitute.. Apple Galette with Cranberry Sauce. I’m still going to eat it though! Saw this and thought, ‘Hey, I could do this.’ And I did – tonight, in fact. Baked it for my boyfriend’s family, who are very picky, and they loved it! Hello! My dough was incredibly sticky after I added the 3 tbs of water and I had to add more flour to make it useable. Post was not sent - check your email addresses! Thanks Deb Most baking disasters can be remedied by keeping calm, baking the item, and then serving it to just your family ;). It looks a little heartier than the one for the lemon tart. The crust came out really well and was easy to work with. More rolling tips here. I made it as a galette and as written but for a little less sugar due to fewer apples used. I made it galette-style the first time with a multitude of not-really-paying-attention mistakes, and, while it looked a bit funky, it tasted devine. Looking forward to making this with different fruits; thanks Deb! ), and used vanilla sugar for sprinkling. I have made apple tart many times trying to use different recipes but from now on I will be using this brilliant one. Hi Deb, I solved this by taking some of the (too thin) glaze and whisking in confectioner’s sugar to thicken it up. I tried this one last week, and it was a big success at home :D, I wanted to post about it on my blog (not a food blog, and soon to come), but I baked it at night, and it was all eaten by morning, so my pictures are really lame :( May I use one of yours ? I just made it and my husband ate half already. Can you tell me what other apple would qualify for this? I’ve been making this tart a lot with great success. Is anyone else having this problem? im having a medieval faire and when i looked up the recipe for this it was first on the list! So good and easy too! SOOO good. My family polished it off in about 3 minutes flat and then said “make another one!”. Only dough I’ve made just became a ball and then was rolled out. You’re right, apples+butter+sugar (+ heat!) Yay, November–I’ve loving the daily posts! This galette comes together so quickly! Jana — Oh, HEAR HEAR. Thanks for sharing and I just love your blog and how simple it is. Love, love, love this recipe. Are these two doughs interchangeable? I will be using this recipe again and again, not only for apples, but other fruits as well. I think I will make this for Thanksgiving. And your pictures are very lovely thing was, i am not always on the remained! T skin my fruits but i know some recipes really benefit from a local apple last! C. how many do you think i could do whole FOODS to OPT of. 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