Apple Galette

  • Servings: 10
Apple Galette

Photography: James Merrell

Source: Martha Stewart Living, March 2001


  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons butter, chilled, cut into pieces
  • 5 McIntosh or other red apples
  • 1 teaspoon ground cinnamon
  • Juice of 2 lemons (about 1/4 cup)
  • 1/4 cup confectioners' sugar


  1. Heat oven to 400 degrees. Place flour, 1 tablespoon sugar, and salt in the bowl of a food processor, and pulse to combine. Add butter, and pulse until mixture resembles coarse meal. With the food processor running, add 3 to 4 tablespoons ice water in a thin stream, processing until just combined, forming clumps. Gently press the dough into a disk, and wrap the disk in plastic wrap. Refrigerate the dough until firm, about 30 minutes.

  2. Peel, core, and roughly chop 2 apples. Heat a medium skillet over medium heat. Add the chopped apples,1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon, and cook, stirring occasionally, until the apples are very tender and the mixture is the consistency of chunky applesauce, about 15 minutes. Add water, 1/4 cup at a time, if the pan gets too dry while the apple mixture is cooking. Transfer the apple mixture to a bowl to cool. When cool, stir in 3 tablespoons lemon juice, and set aside.

  3. On a lightly floured surface, roll reserved dough into a 12-inch circle, about 1/8 inch thick. Sprinkle the dough with remaining tablespoon granulated sugar, and prick the dough with a fork several times to prevent puffing. Bake until just starting to set, 8 to 10 minutes. Place the baking sheet with crust on a wire rack to cool.

  4. Peel and core the remaining 3 apples. Cut into 1/8-inch wedges, and place in a bowl. Toss with remaining tablespoon lemon juice and remaining 1/2 teaspoon cinnamon. Spread dough with cooked apple mixture, leaving a 1/2-inch border. Arrange apple slices over mixture in a spiral pattern, slightly overlapping each piece. Sift confectioners' sugar over galette, and bake until crust is golden brown and cooked through, about 30 minutes.


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