This apple galette is based on a recipe by Alice Waters, whose approach to simple, seasonal desserts has shaped the way many people think about baking. It is straightforward and deliberate, with nothing added that does not serve the fruit.
A buttery galette dough is rolled thin and filled with a light layer of frangipane, then topped with apples arranged just enough to hold together as they bake. The crust becomes crisp and golden, the apples soften and concentrate, and the whole thing feels rustic without being careless. It is best served warm, on its own or with a simple accompaniment.
Galette Dough
Ingredients
2 cups unbleached all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
7 tablespoons ice water
Method
Combine the flour, sugar, and salt in a large bowl. Cut in 4 tablespoons of butter until the mixture resembles coarse cornmeal. Cut in the remaining butter until the largest pieces are pea sized or slightly larger.
Gradually drizzle in the ice water, tossing gently until the dough just comes together. It should look uneven and slightly ropy. Divide in half, press into disks, wrap, and refrigerate at least 30 minutes.
Roll one disk into a 14 inch circle about 1/8 inch thick on a lightly floured surface. Transfer to parchment and chill 30 minutes before using.
Frangipane
Makes about 1/2 cup
Ingredients
3 ounces almond paste
2 teaspoons sugar
2 tablespoons unsalted butter, room temperature
1 tablespoon flour
1 egg
Pinch of salt
Method
Beat the almond paste and sugar until smooth. Mix in the butter, then add the flour, egg, and salt. Beat until light and fluffy. Refrigerate until ready to use.
Apple Galette
Ingredients
10 ounces galette dough, rolled into a 14 inch circle
1/4 cup frangipane
2 1/2 pounds apples, peeled, cored, and sliced 1/4 inch thick
2 tablespoons unsalted butter, melted
1 cup plus 5 tablespoons sugar, divided
Method
Preheat the oven to 400°F. Place the dough on a parchment lined baking sheet.
Spread the frangipane evenly over the dough, leaving a 1 inch border. Arrange the apples in overlapping circles, working inward. Fold the dough over the apples, pleating gently to create a rustic edge.
Brush the apples and crust with melted butter. Sprinkle 2 tablespoons of sugar over the crust and 3 tablespoons over the apples.
Bake until the crust is deeply golden and the apples are tender, about 45 minutes, rotating once or twice for even browning.
While the galette bakes, simmer the apple peels and cores with the remaining sugar and enough water to cover for about 25 minutes. Strain to create a light syrup and brush gently over the warm galette before serving.