Martha Stewart Apple Galette

Martha Stewart apple galette is a flaky, free-form dessert with tender apple wedges, cinnamon and all-butter pie dough that comes together in 1 hour 50 minutes. Save this easy dessert for dinner parties, Thanksgiving or cozy fall weekends, because it's a rustic, no-pie-plate bake that feeds a crowd.

Brush the finished galette with its own bubbling juices as soon as it leaves the oven, because that glaze soaks into the apples and keeps them glossy. Skip it and the fruit looks dull and dry once it cools.

Martha mixes two Granny Smith apples with two Macintosh, so the tart ones hold their shape while the softer ones melt into a juicy filling. She also chills the shaped galette for 15 minutes before baking, which keeps the folded edges from slumping.

Martha Stewart Apple Galette

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

25

minutes

Cooking time

1

hour 

5

minutes

Calories

260

kcal

Buttery dough folds loosely over spiced apples and bakes on a sheet pan until the crust turns deep golden. The center bubbles and the edges stay crisp and flaky.

Ingredients

• 1 recipe Test Kitchen's Favorite Pate Brisee
  

• 4 teaspoons unbleached all-purpose flour, plus more for dusting
  

• 2 pounds apples (see cooks note), peeled, cored, and cut into ½-inch wedges (6 cups total)
  

• 1/2 cup granulated sugar
  

• 1 tablespoon fresh lemon juice
  

• 3/4 teaspoon kosher salt (we use Diamond crystal)
  

• 1/4 teaspoon ground cinnamon
  

• 1 large egg, lightly beaten
  

• Coarse or fine sanding sugar, for sprinkling
  

Directions

• Preheat and soften dough: Preheat the oven to 375°F, then unwrap the chilled Test Kitchen's Favorite Pate Brisee and set it on a floured surface for about 10 minutes. Bang on it with a rolling pin so it starts to flatten and soften.
• Roll the dough: Dust the dough and pin with flour, then roll away from you, turning the disk a quarter turn between passes. Keep going until you have a 13-inch round about 1/8 inch thick.
• Chill on the pan: Move the round onto a parchment-lined rimmed baking sheet. Refrigerate it while you make the filling so it stays cold.
• Mix the filling: Combine the apple wedges, 1/2 cup granulated sugar, 4 teaspoons flour, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon cinnamon in a large bowl. Toss until every wedge is coated.
• Fill and fold: Spread the apples over the dough, leaving a 1 1/2-inch border. Fold the edges up and over the fruit, overlapping as needed, so most of the apples stay exposed.
• Egg wash and chill: Brush the dough with the beaten egg and sprinkle with sanding sugar. Then refrigerate the galette for 15 minutes before it goes in the oven.
• Bake the galette: Bake for 1 hour to 1 hour 5 minutes, until the crust is golden, the apples are tender and the juices bubble in the center. Brush some of those center juices over the apples with a pastry brush.
• Cool and loosen: Set the baking sheet on a wire rack and let it cool for 10 minutes. Then loosen the galette from the parchment with a large spatula and slide it, still on the parchment, onto the rack.
• Serve: Let the galette cool a bit more and serve it warm or at room temperature. Vanilla ice cream on the side is the classic move.

Tools for this recipe

• J.K. Adams French rolling pin, Reynolds unbleached parchment paper, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best apples for an apple galette?

Martha uses two Granny Smith and two Macintosh apples, so you get both firm slices and a soft, saucy filling. Cooking with only Macintosh turns to mush, while all Granny Smith or Cosmic Crisp also works and may need just three larger apples.

Can I use store-bought pie dough?

Yes, a refrigerated pie crust works if you don't have time to make pate brisee. Unroll it onto the parchment-lined baking sheet, then fill, fold and bake the same way, though the crust won't be quite as buttery.

How do I store leftover apple galette?

Cover it loosely at room temperature for up to 2 days, since the crust stays crispest that way. For longer, refrigerate it up to 4 days and reheat slices in a 350°F oven for about 10 minutes.

Can I make the galette ahead of time?

You can roll out the dough and chill it on the parchment-lined sheet a day ahead, wrapped well. Make the filling and assemble just before baking, because the apples release juice if they sit with the sugar.

Why did my galette crust get soggy or stick to the pan?

Sticking happens when the juices cool and glue the crust to the parchment. Loosen it with a large spatula while it's warm and slide it, still on the parchment, away from any released juices so the bottom stays crisp.