On top of the cornstarch mixture, arrange the apple slices in concentric circles. Now dump the cornstarch mixture onto the center of the chilled pastry dough…Īnd spread it out with your fingers, leaving a 1-inch border all around. Other good baking varieties include ‘Gala’ and ‘Granny Smith.’Īnyone else pick too many apples at the local “u-pick” orchard this fall? Mea culpa.Īnd cut the halves crosswise into thin slices - anywhere from 1/8- to 1/4-inch in thickness. I used locally-sourced ‘Golden Delicious’ apples. Next, select 2 or 3 apples that will hold their shape during baking. Cornstarch will absorb the apple juices that exude during baking, and prevent a soggy bottom crust. In a small cup, blend 2 tablespoons sugar with 1 tablespoon cornstarch. While the dough is chilling, let’s make the filling! Transfer the pastry to a rimless, parchment-lined baking sheet (or use a rimmed baking sheet turned upside down), and let it chill in the fridge for 30 minutes. Then grab your trusty rolling pin (I love my tapered French pin), and use it to form the dough into a 12-inch-diameter circle. (Pillsbury’s “Ready-Made” pie crust might be convenient, but its taste and texture isn’t suitable for good eating.) Let’s get this party started!įirst, make and chill the French pastry dough as described in the previously-mentioned step-by-step recipe. You can make this French poetry in all of 30 seconds. Note: For sweet pies, tarts, and galettes, Pâte Brisée Sucrée is the only crust I trust. Need some easy elegance in your life? You’ve come to the right kitchen, baby. And oh, the crust! It’s crunchy, buttery, Pâte Brisée Sucrée. A brushing of melted red currant jelly gives the tender apple slices a sexy sheen. I made this apple galette the other day, and it was everything I’d hoped it would be: delicious, dramatic, and downright addicting.

Rustic apple galette