Don’t let the French name fool you, a galette is about the easiest dessert you’ll ever make. The rustic shape is it's greatest appeal along with the incredible taste. And the best part is, no one will know that you didn’t break your back making it, hunched over in the kitchen for hours. In fact, my recipe calls for a handful of easy-to-find ingredients and a ready-made pie crust to boot. What are you waiting for?
I like to use Honeycrisp apples for this recipe because of their sweet and tart flavor and texture that holds up well to nearly an hour in the oven. But with so few ingredients it is imperative that you love every one, as each flavor will be pronounced, so be sure to go with your favorite apple and jam combination.
Apple and Apricot Galette Recipe
1 refrigerated pie crust 4-6 honey-crisp (or your favorite variety) apples peeled and thinly sliced 1 cup apricot jam ½ teaspoon cinnamon 1 tablespoon granulated sugar For egg wash - 1 egg ½ teaspoon of water All purpose flour for dusting
Preheat the oven to 375 F.
Line a baking sheet or a large jelly roll pan with nonstick aluminum foil or parchment paper. Flour your work surface. Roll the dough out into approximately about a 12-inch round (it doesn’t have to be perfect). Spread a few tablespoons of apricot jam over the galette, leaving a 3 inch border. Pile the apple slices on top of the jam. Fold the edges over the filling, folding/pleating as you go around the galette. Using your finger or a pastry brush paint egg wash over the exposed pastry dough. Loosely tent galette with aluminum foil. Bake 35 minutes, remove foil and bake another 15 minutes or until crust is cooked through and golden brown. Cut into pie-style slices and serve warm.