Brown-Butter Crisp Apple Galette

A galette is a free-form French tart that American bakers prize for its rustic, fold-over crust. Brown butter adds nutty depth around crisp fall apples with a whisper of cinnamon and nutmeg.

Serves 6 · 30 min prep · 40 min cook

Estimate for one serving

• 355 cal
• 4g protein
• 48g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tbsp plus 1/3 cup granulated sugar
• 1/2 tsp kosher salt
• 10 tbsp cold unsalted butter
• 3 to 4 tbsp ice water
• 3 medium crisp apples (Honeycrisp or similar)
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch
• 1 large egg
• 1 tbsp turbinado sugar
• 2 tbsp apricot jam for glaze

Instructions

1. 1In a food processor pulse flour, one tablespoon sugar, and salt to combine.
2. 2Add cold butter cut into cubes and pulse until the mixture resembles coarse meal with some larger flakes.
3. 3Drizzle in ice water one tablespoon at a time, pulsing just until the dough begins to clump.
4. 4Turn the dough onto plastic wrap, form into a disk, wrap tightly, and chill at least 45 minutes.
5. 5Meanwhile melt four tablespoons of the remaining butter in a small skillet over medium heat, swirling until it turns nutty brown and smells toasty; pour into a bowl and cool slightly.
6. 6Peel, core, and thinly slice the apples; toss them with lemon juice, the remaining sugar, cinnamon, nutmeg, cornstarch, and the cooled brown butter.
7. 7Preheat oven to 400°F and line a baking sheet with parchment.
8. 8On a lightly floured surface roll the chilled dough into a rough 12-inch circle and transfer to the prepared sheet.
9. 9Pile the apple mixture in the center, leaving a 2-inch border all around.
10. 10Fold the dough edges up and over the fruit, pleating as you go; the center stays open.
11. 11Beat the egg with a splash of water and brush it over the folded crust; sprinkle with turbinado sugar.
12. 12Bake 35 to 40 minutes until the crust is deep golden and the apples are tender and bubbling.
13. 13Warm the apricot jam and brush it lightly over the hot fruit for shine.
14. 14Cool 10 minutes on the sheet, then slice and serve warm.