A sheet of pastry, some apples, and a few other ingredients, and you have a really quick and delicious dessert!
A fruit galette bakes up faster than a two-crust pie, and comes together faster as well. Apple is perfect in a galette, and can be enhanced with the addition of other fruits: fresh cranberries, raspberries, or even raisins.
The sprinkle of sugar before the baking makes this really pretty as well! Use any apples you like, but try to use more than one variety. For this, I used a Granny Smith and three golden delicious to clear out my fruit bowl. The granny is tart, the golden is sweet, so it was a nice balance.
I used my basic pastry crust on this, but if you have a favorite, that’s the one you should use! you can even use puff pastry.
4 large apples, peeled, cored, and cut into thick slices
2 tbsp. Calvados or apple brandy
1 tbsp. vanilla extract
1/4 cup sugar
2 tbsp. flour
1/2 tsp. each cinnamon and allspice
Pinch of salt
1 pastry crust
1 tbsp. butter
1 egg, beaten
Turbinado sugar to sprinkle
Preheat oven to 350.
In a large bowl, mix together the apples, Calvados, vanilla, flour, sugar, and salt.
Roll out the dough and place on a sheet of parchment paper on a rimmed baking sheet.
Dump the apple mixture in the center. Cut the butter into tiny pieces and scatter over the apples.
Gently bring the dough up over the fruit, making little folds to hold it together as you keep the round shape.
Mix the egg with a tsp. of water and mix well. Brush this egg wash over the dough and sprinkle with the sugar.
Bake for about 40 minutes, or until golden brown and the apples are tender when pierced with a knife. Let cool completely before cutting.
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