Green Apple Gallette

Whenever I try my hand at galettes I end up with a rustic (read: messy) irregular shape, but it still tastes just as good. Try this with vanilla ice cream, some sweetened whipped cream or even a drizzle of caramel sauce. And I bet you thought I was going to say dulce de leche.


1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup chilled butter, cut into small pieces
1/4 cup ice water
2 tablespoons all purpose flour
1/4 cup plus 1/4 cup sugar
1/2 teaspoon ground cinnamon
5-6 Pippin or Granny Smith apples
3 tablespoons lemon juice
1/3 cup apricot preserves

Preheat oven to 325°F. Line a baking sheet with foil and set aside.  Make the crust by mixing flour and salt together in a food processor. Add butter and pulse on and off until mixture resembles very coarse meal. Add half of the ice water and process until moist clumps form, sprinkling more water on dough if it’s too dry. Press dough into a ball then flatten into a disk about 1/2 inch thick. Wrap in plastic and chill for 20 minutes. 

Meanwhile peel, core, and cut apples in half. Slice each apple half into 1/8 inch thick slices, keeping apple halves together. Sprinkle with lemon juice to prevent browning and set aside.

Roll out dough on a well-floured surface to 12 inches across. Transfer dough to prepared baking sheet. Sprinkle flour and 1/4 cup sugar dough. Arrange sliced apple halves on top leaving a 3-inch border. Sprinkle remaining sugar on top of apples. Fold edge of dough over and up to make a raised edge. Pinch edge with fingers or a fork to seal. 

Bake in preheated oven 40-50 minutes, or until apples are tender and crust is deep golden brown. Remove from oven and let cool.

Heat apricot preserves in a small saucepan until heated through. Using a pastry brush, coat top of tart with preserves.

 Recipe courtesy of Matt Armendariz

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