Rustic French Honeycrisp Apple Galette

A galette is France’s free-form answer to the tart—no pan required, just pastry edges folded over the fruit. This rustic bake showcases Honeycrisp apples with cinnamon and nutmeg for a bakery-style fall dessert.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 318 cal
• 4g protein
• 44g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 3 Tbsp plus 2 Tbsp granulated sugar
• 1/2 tsp fine salt
• 1/2 cup cold unsalted butter
• 3 to 4 Tbsp ice water
• 3 medium Honeycrisp apples
• 1 Tbsp fresh lemon juice
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 Tbsp cornstarch
• 1 large egg
• 1 Tbsp turbinado sugar
• 2 Tbsp apricot jam

Instructions

1. 1In a large bowl whisk the flour, granulated sugar, and the salt. Cut the cold butter into small cubes and work it in with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-size butter pieces remaining.
2. 2Drizzle in ice water at a time, tossing with a fork, until the dough just holds together when squeezed. Pat into a disk, wrap, and chill 20 minutes while you prep the filling.
3. 3Peel, core, and slice the Honeycrisp apples into 1/4-inch wedges. Toss them in a bowl with lemon juice, the remaining granulated sugar, cinnamon, nutmeg, and cornstarch until evenly coated; set aside so juices begin to release.
4. 4Preheat the oven to 400°F and line a rimmed baking sheet with parchment. On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick; transfer it to the prepared sheet.
5. 5Arrange the apple slices in overlapping concentric circles or a casual pile in the center, leaving a 2-inch border all around. Fold and pleat the border of dough up and over the fruit, pinching gently so it stays in place; the center stays open.
6. 6Beat the egg with a splash of water to make an egg wash. Brush it lightly over the folded crust edges, then sprinkle the turbinado sugar generously over the crust.
7. 7Bake for 35 to 40 minutes, rotating the pan halfway, until the crust is deep golden brown and the apple juices are thick and bubbling in the center.
8. 8Warm the apricot jam briefly until brushable, then lightly glaze the hot apples for shine. Cool the galette on the sheet at least 20 minutes so the juices set.
9. 9Slice into 6 wedges with a sharp knife or pizza wheel and serve warm or at room temperature; a dollop of lightly sweetened whipped cream is classic.