Warm your heart and your tummy with this utterly delicious and super easy rustic apple galette. Our version is definitely on the light side but don’t underestimate how much flavors and goodness it delivers. Baked on the top of a generous and smooth bed of apple puree with a splash of lemon juice and a hint of cinnamon then wrapped in a perfect biscuity crust, the apple slices here are simply prepared to celebrate best the natural flavors of the fruit. The result is a flawless balance between gooeyness and crunch, rich and light, elegance and imperfection.
After our summer Rustic Apricot-Thyme-Rosemary Galette, this is another recipe you can be sure to keep forever with you.
Serves 4-6
1 cup flour all-purpose (125g)
1/2 cup almond flour (45g)
1/4 cup coconut sugar (30g)
5 tbsp butter, cold from fridge (50g)
1 egg, beaten (use 3/4 for the pastry + keep 1/4 as egg wash)
1/4 tsp salt
1 tbsp almond milk
1 apple (I like to use Cortland Apple variety)
1 tsp lemon juice, freshly squeeze
2 tbsp water
1 tsp cinnamon powder
1 tsp coconut sugar
2 tsp almond flour
2 apples (Cortland Apple variety)
1 tbsp coconut sugar
1/2 tsp cinnamon powder
1/2 tsp vanilla extract
1 tbsp butter, melted
1. In a large bowl, mix together the flour, almond flour and coconut sugar.
2. Using a grater, grate cold butter on the top of the flour mix. Working quickly, using your fingers, break the butter into flour until the mixture looks like wet sand.
3. Add 3/4 of the beaten egg, salt and almond milk and work the dough.
4. Knead a few minutes until the dough is completely smooth and slightly tacky to the touch. Form a ball, place it in between two sheets of parchment and flatten it. First with your hands, then with the help of a rollin pin, shape the dough into a thin round. Stop rolling when the edge of the dough gets to the shortest sides of the parchment (avoid having a round bigger than the parchment). For a rustic crust effect, make sure the dough edges are imperfect and impaired.
5. If you have time, refrigerate the dough for at least 1 hour. But if you don’t want to wait that long, just leave it flat in the freezer for 10 minutes, the time to prepare the apples.
6. Preheat the oven to 375F (190C) once you are ready to prepare the apples and the dough is about to be ready.
7. Peel and cut in small pieces the apple.
8. In a small saucepan over low-medium heat, place the diced apple, lemon juice, water, cinnamon and coconut sugar. Cover and let it simmer for 5 minutes, stirring occasionally. If you are using a more crunchy apple variety such as Honeycrisp, I would recommend adding 5 – 10 more minutes with 2 tablespoons of water.
9. Once the mixture turns itself into a puree while stirring, remove from the heat.
10. Add the almond flour, combine well and set aside.
11. Peel and quarter the apples. Remove the core with a diagonal cut. Cut each quarter in thin slices.
12. In a mixing bowl, place the apple slices, coconut sugar, cinnamon, vanilla extract, melted butter, and combine. Make sure all apple slices are well coated. Set aside.
13. Remove the short pastry dough from the fridge (or freezer). Place it on your baking tray and gently pull out the parchment paper on the top (during the first few minutes, be very gentle with the cold dough as it can easily break).
14. With the help of a spoon, spread the apple puree on the center of the dough, leaving about 3 inches of border all around.
15. Arrange the apple slices over the apple puree.
16. Fold the edges of the short pastry dough up around the filling. Brush the edges of the dough with the 1/4 beaten egg set aside and sprinkle them with coconut sugar.
17. Bake for 35 minutes or until the crust is golden brown at 375F (190C).
18. Let it cool down for about 30 minutes before having a taste. It is best eaten at room temperature.
Cheers Xx
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