Go Back
+ servings

Apple galette

A very simple apple galette recipe made with an all-butter pie crust and lots of sliced apples. You can give the tart a glossy finish after baking by brushing the baked fruit with a little warm apple jelly.
Course Dessert
Cuisine French
Keyword Apple galette
Prep Time 30 minutes
Cook Time 50 minutes
Chill time 1 hour
Total Time 2 hours 20 minutes
Servings 8
Calories 338kcal
Author Janice


Sheet pans
Rolling pin
Pastry brush


  • 250 grams (2 cups) all purpose flour
  • ¼ teaspoon (¼ teaspoon) Diamond Crystal fine kosher salt
  • 170 grams (¾ cup) unsalted butter cut into little cubes, cold
  • 60 mL (¼ cup ) cold water up to 90 mL (⅓ cup) if you feel your dough is dry
  • 3 large apples I used large apples but if your apples are smaller, you might need 5 apples to fill the galette
  • 30 mL (2 tablespoon) granulated sugar plus a little more for dusting over the assembled tart
  • 60 mL (¼ cup) apple jelly
  • 15 mL (1 tablespoon) skim milk (fat free)
  • Turbinado sugar for sprinkling over the crust before baking


  • Begin by making the crust: in a large bowl, mix together the flour and salt, then drop in the butter cubes and work it in with your finger tips and/or rubbing it into the flour with your palms. Work quickly to not melt/warm the butter too much. When your mixture is coarse, drop in a few tablespoons water, work it in with a fork (or your fingers), and continue adding water til the dough comes together when pressed. Give the dough a quick knead to gather all the dry bits, flatten into a disk and wrap with cling wrap. Refrigerate for about an hour.
  • Preheat the oven to 400°F. Roll out the chilled dough to ⅛ inch between two large pieces of parchment. Transfer the parchment to your baking sheet and chill.
  • Meanwhile, peel core and slice apples to ⅛ inch. Toss with 2 tablespoon granulated sugar. Set aside.
  • Take the rolled dough out of the fridge, and remove the top sheet of parchment. Brush the apple jelly over the crust leaving 1–1.5 inches of crust bare.
  • Top the jelly with the sliced apples arranging them in concentric circles to make it pretty and still keeping the 1–1.5-inch edge bare.
  • Gently fold over the bare crust over towards the middle to make a rustic edge. With your palms, press and push the fold towards the middle a little to “tighten” the galette.
  • Brush the crust with milk and sprinkle with the crust coarse sugar. Sprinkle a little more granulated sugar over the apples.
  • Bake for 20 minutes then lower the oven to 375°F and bake for another 30 minutes until the crust is golden brown delicious and the apples are soft.
  • Let cool about 20 minutes before serving
Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!


Calories: 338kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 80mg | Potassium: 117mg | Fiber: 3g | Sugar: 15g | Vitamin A: 568IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg