French Apple Galette
I learned how to make this dessert in Normandy from a friend’s mom, Madame Genet. It’s flat and thin and full of flavor and sweetness. The crust is basically a shortbread and it’s topped with the quintessential French pastry glaze – apricot jam.
What You’ll Need
Jar of apricot jam 8 oz
1/2 cup of water
2 cups of all purpose flour
1 stick of butter
If you use salted butter then add a tsp of salt, if not then no salt is needed
3/4 cup of sugar
1/2 cup of ice cold water
4 or 5 apples
a little lemon juice
1/4 cup of sugar
Putting It Together
In a saucepan, bring the apricot jam and water to a simmer. Keep it on low until it becomes thickish. If it’s too thick you can always add more water, but it should be the consistency of a thick syrup. Stir it ever so often so it doesn’t stick to the pan.
To make the dough, mix together the flour, sugar and salt, Cut the butter into the flour mixture until it looks like large grains of sand (you can use a food processor, but I use a fork and my fingers). Slowly add the water until the dough can form a soft ball. If you add too much water, just add more flour slowly. Once it’s formed into a ball, wrap it in a towel and chill it for 1/2 hour or so.
As the dough chills, peel and core about 5 medium sized apples. I cut them in quarters then peel, take out the seeds and then slice them thinly length-wise about 1/8 of an inch. Set them aside sprinkled with a little lemon juice to keep them from browning.
Take the dough out of the fridge, and roll it into a 9 inch circle. If it breaks no worries, just patchwork it into the bottom of 9 inch round cake tin or pie plate. You can also just place it on a cookie sheet. I butter or spray the bottom of the pan so the crust won’t stick.
Place the apple slices in even concentric circles starting from the outside in. Lightly sprinkle sugar on top.
The Pièce de Résistance
Bake at 400 degrees for about a 1/2 hour or until the crust starts to brown and the apples look brown at the edges.
Once out of the oven, brush on some of the apricot jam. It will glisten! You can toss it into the fridge until you serve it. Serve with ice cream, whipped cream or even some creme fraiche.