For this tart, sliced McIntosh apples are mixed with cinnamon and lemon juice, then arranged over a base of low-fat pastry dough and baked.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Reviews (3)

16 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
11/24/2016
I made apple galettes using the pate brisee recipe found elsewhere on this site. From this recipe, I tried step #2 to use as a filling. The apples did become tender but never broke down into "chunky applesauce". Still tasty and useful, but definitely not as described.
Rating: Unrated
03/31/2008
Does NOT look like the picture! Tastes really good though the base is a little hard, maybe cut up an extra apple for decoration in the top because recipie did not provide enough.
Rating: Unrated
01/12/2008
MINE WAS NOT LIKE THE PICTURE, BUT IT WAS EVER SO GOOD AND HAS BECOME A "KEEPER" RECIPE IN MY FILES TO MAKE AGAIN AND AGAIN
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