Apple Galette

Apple galette



Pre-made pie dough

3-4 apples, cored, cut into 1/8-inch-thick slices

4 tablespoons sugar, halved

1 teaspoon finely grated lemon peel

1/4 cup apricot preserves


Takes about an hour and twenty minutes.

Preheat oven to 450°F.

On parchment paper, roll out the dough on into a circle, about 1/8 inch thick.

In a medium bowl, toss apple slices, 2 tablespoons sugar, and lemon peel.

Spread apricot preserves on the dough and arrange apple slices on top. Using parchment as aid, fold crust border up over apples, pinching any cracks in the crust. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.

Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer.

Slice into wedges and serve warm or at room temperature.

Original recipe

This tart was made famous by Chez Panisse in Berkeley. It’s basically apple pie, but without the pie plate. When I did the photoshoot for this I thought I was fancy and made my own dough. I don’t recommend it. It takes ages. It makes a mess. And it doesn’t taste any different than the pre-made dough.

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