The Pantry
French-inspired

Apple galette

A rustic apple galette with flaky butter crust, cinnamon-scented apple slices, and a light apricot glaze. It bakes as one 11 to 12-inch tart and cuts into 6 servings, with crisp edges, tender fruit, and enough structure to slice cleanly once cooled.

Prep 30 minCook 40 minRest 1 hr 15 minAdjust servings ↓
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Apple galette
~330 calper person · ~1980 total
~$4.35meal total · ~$0.72 per person

Estimated calories and US ingredient costs.

This recipe is sized for one 11 to 12-inch galette and bakes best as written. For a larger crowd, make a second galette on a separate sheet pan rather than doubling the single crust and filling in one round. If you want smaller portions, cut the finished galette into 8 thinner wedges instead of changing the bake temperature.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 6 people.

Step timeline

Cooking order

12 left
Step 1

Make the dough

~3 min

Make the dough.

In a medium bowl, whisk together the flour, 1 tablespoon granulated sugar, and salt.

Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized butter pieces left.

Drizzle in 4 tablespoons ice water and stir just until the dough clumps when pressed.

If it still looks powdery, add 1 teaspoon more water at a time, but do not make it sticky.

Ingredients
  • 1 1/4 cupsAll-purpose flour
  • 1 tablespoonGranulated sugar
  • 1/2 tspFine salt
  • 8 tbsp total for recipeUnsalted butter, cold and cubed
  • 4 tablespoonsIce water
Step 2

Chill and preheat

~30 min cook

Chill and preheat.

Gather the dough into a disk, wrap it, and refrigerate for 30 minutes.

While it chills, heat the oven to 400 F and line a rimmed baking sheet with parchment.

A metal sheet pan helps the bottom brown well and catches any bubbling juices.

Step 3

Check the dish

After ~30 min

Check Apple galette and continue when ready.

Step 4

Season the apples

~1 min

Season the apples.

In a large bowl, toss the sliced apples with 2 tablespoons granulated sugar, lemon juice, cinnamon, and cornstarch until the slices are evenly coated.

The cornstarch keeps the fruit juices from running too freely, so toss thoroughly and do not leave dry pockets at the bottom of the bowl.

Ingredients
  • 2 tablespoonsGranulated sugar
  • 1 tbspLemon juice
  • 1 tspGround cinnamon
  • 1 tbsp total for recipeCornstarch
Step 5

Roll the crust

~1 min

Roll the crust.

On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/8 inch thick.

Transfer it to the lined baking sheet.

If the dough cracks at the edges, press the cracks together with your fingertips; a rustic galette does not need a perfect circle.

Step 6

Assemble the galette

~15 min cook

Assemble the galette.

Pile the apple mixture in the center of the dough, leaving a 2-inch border all the way around.

Arrange the slices in overlapping layers or a loose spiral so the galette bakes evenly and looks intentional.

Fold the exposed dough edge up and over the outer apples, pleating as needed.

Chill the assembled galette for 15 minutes so the butter firms before baking.

Ingredients
  • 8 tbsp total for recipeUnsalted butter, cold and cubed
Step 7

Add egg wash and sugar

After ~15 min

Add egg wash and sugar.

Whisk the egg with 1 teaspoon water.

Brush the folded crust only, not the apples, with the egg wash and sprinkle the border with turbinado sugar.

The egg wash helps the crust brown and the sugar gives the edge a crisp, sparkly finish.

Ingredients
  • 1 total for recipeLarge egg
  • 1 tbspTurbinado sugar
Step 8

Bake until deeply golden

~40 min cook

Bake until deeply golden.

Bake for 35 to 40 minutes, rotating the pan once halfway through, until the crust is deep golden brown and the apples at the center are tender enough to pierce easily with a paring knife and the juices are visibly bubbling.

If the edges brown too quickly, loosely tent the rim with foil while the apples finish softening.

Step 9

Check the dish

After ~40 min

Check Apple galette and continue when ready.

Step 10

Glaze and cool

~120 min cook

Glaze and cool.

Warm the apricot jam with 1 tablespoon water in a small saucepan over low heat, then brush the warm glaze over the apples as soon as the galette comes out of the oven.

Cool on the pan for at least 30 minutes before slicing so the fruit layers set and the crust stays crisp.

Refrigerate leftovers within 2 hours and store covered for 3 to 4 days; reheat slices at 325 F until warm.

Ingredients
  • 2 tbspApricot jam
Step 11

Check the dish

After ~120 min

Check Apple galette and continue when ready.

Step 12

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Apple galette: Serve warm or at room temperature.

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Ingredients

For 6 people

  • 1 1/4 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 8 tbsp unsalted butter, cold and cubed
  • 4 tbsp ice water
  • 16 oz apples, peeled, cored, and thinly sliced
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 large egg
  • 1 tsp water
  • 1 tbsp turbinado sugar
  • 2 tbsp apricot jam
  • 1 tbsp water

Method

  1. Make the doughIn a medium bowl, whisk together the flour, 1 tablespoon granulated sugar, and salt. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized butter pieces left. Drizzle in 4 tablespoons ice water and stir just until the dough clumps when pressed. If it still looks powdery, add 1 teaspoon more water at a time, but do not make it sticky.
  2. Chill and preheatGather the dough into a disk, wrap it, and refrigerate for 30 minutes. While it chills, heat the oven to 400 F and line a rimmed baking sheet with parchment. A metal sheet pan helps the bottom brown well and catches any bubbling juices.
  3. Season the applesIn a large bowl, toss the sliced apples with 2 tablespoons granulated sugar, lemon juice, cinnamon, and cornstarch until the slices are evenly coated. The cornstarch keeps the fruit juices from running too freely, so toss thoroughly and do not leave dry pockets at the bottom of the bowl.
  4. Roll the crustOn a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer it to the lined baking sheet. If the dough cracks at the edges, press the cracks together with your fingertips; a rustic galette does not need a perfect circle.
  5. Assemble the galettePile the apple mixture in the center of the dough, leaving a 2-inch border all the way around. Arrange the slices in overlapping layers or a loose spiral so the galette bakes evenly and looks intentional. Fold the exposed dough edge up and over the outer apples, pleating as needed. Chill the assembled galette for 15 minutes so the butter firms before baking.
  6. Add egg wash and sugarWhisk the egg with 1 teaspoon water. Brush the folded crust only, not the apples, with the egg wash and sprinkle the border with turbinado sugar. The egg wash helps the crust brown and the sugar gives the edge a crisp, sparkly finish.
  7. Bake until deeply goldenBake for 35 to 40 minutes, rotating the pan once halfway through, until the crust is deep golden brown and the apples at the center are tender enough to pierce easily with a paring knife and the juices are visibly bubbling. If the edges brown too quickly, loosely tent the rim with foil while the apples finish softening.
  8. Glaze and coolWarm the apricot jam with 1 tablespoon water in a small saucepan over low heat, then brush the warm glaze over the apples as soon as the galette comes out of the oven. Cool on the pan for at least 30 minutes before slicing so the fruit layers set and the crust stays crisp. Serve warm or at room temperature. Refrigerate leftovers within 2 hours and store covered for 3 to 4 days; reheat slices at 325 F until warm.

Before you cook

What to get ready

Rolling pin, mixing bowls, baking tray or pie dish as directed, cooling rack and oven mitts.

Keep butter and dough cold and slice apples thin enough to cook inside the open pastry.

If something needs adjusting

Juice leaks over the rim

Leave a clear border, fold firmly and avoid pouring accumulated fruit liquid onto the dough.

Dough becomes sticky while shaping

Chill it briefly rather than working in large amounts of extra flour. Keep the work surface lightly floured and handle gently.

Store for later

Refrigerate filled savory or fruit pastries in covered portions. Reheat perishable leftovers to 165°F, loosely shielding the top if it browns too quickly.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra apples in a cobbler and freeze spare pastry according to its handling instructions.

Next use for your ingredients: Apple cobbler →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the cleanest slices, let the galette cool long enough for the juices to thicken, then use a thin spatula to lift each wedge from the parchment. If your apples are very juicy, add an extra 1 teaspoon cornstarch, but keep the filling spread in a thinner mound so the center bakes through instead of steaming.

Make it work for you

Use pears in place of apples for a softer, more fragrant version, but reduce the sugar in the filling by 1 tablespoon if the fruit is very ripe. For a less sweet glaze, replace apricot jam with warmed apple jelly. Avoid using puff pastry here if you want the same flaky, pie-like crust and rustic fold-over edge.

Use more of your all-purpose flour and apples in apple cobbler.

Can I make the dough ahead of time?

Yes. Wrap the dough disk tightly and refrigerate it for up to 2 days, then let it sit just long enough to become rollable. You can also assemble the whole galette and refrigerate it for a few hours before baking, but bake it the same day for the crispest bottom crust. Store leftovers covered in the refrigerator for 3 to 4 days and reheat slices at 325 F until warm.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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