Warm Cinnamon Apple Galette

In French baking, a galette is a free-form tart—rustic pastry folded casually around its filling, no tin needed. This warm version cradles tart apples with cinnamon and a hint of cardamom in a buttery crust.

Serves 6 · 35 min prep · 40 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 42g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp granulated sugar
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter
• 3 to 4 tbsp ice water
• 3 large tart baking apples
• 1/4 cup light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 2 tsp fresh lemon juice
• 1 tbsp cornstarch
• 1 egg
• 1 tbsp turbinado sugar
• 2 tbsp apricot jam

Instructions

1. 1In a food processor pulse the flour, one tablespoon of the granulated sugar, and the salt until combined.
2. 2Add the cold cubed butter and pulse in short bursts until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible.
3. 3Drizzle in the ice water one tablespoon at a time, pulsing just until the dough begins to clump; stop before it forms a solid ball.
4. 4Turn the dough onto a lightly floured surface, press into a disk, wrap, and chill at least 30 minutes so the butter firms and the gluten relaxes.
5. 5Meanwhile peel, core, and thinly slice the apples into 1/8-inch wedges.
6. 6Toss the apple slices with the brown sugar, remaining granulated sugar, cinnamon, cardamom, lemon juice, and cornstarch until evenly coated and glossy.
7. 7Preheat the oven to 400°F and line a baking sheet with parchment.
8. 8On a floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick; transfer it carefully to the prepared sheet.
9. 9Arrange the spiced apple slices in overlapping concentric circles in the center, leaving a 2-inch border of bare dough all around.
10. 10Fold the bare border up and over the fruit, pleating as you go so the edges hold the juices; the center stays open.
11. 11Beat the egg with a splash of water and brush it lightly over the folded crust, then sprinkle the turbinado sugar over the dough for crunch and sparkle.
12. 12Bake 35 to 40 minutes until the crust is deep golden and the apple juices bubble thickly in the center.
13. 13Warm the apricot jam briefly and brush it over the hot fruit for a shiny finish.
14. 14Cool the galette on the sheet 10 minutes so the juices set, then slide onto a board and slice into wedges while still warm.