My first attempt at dessert – it’s made from scratch, dough and all! Click through for recipe and more photos!
I don’t follow a lot of celebrities on Instagram. I follow a handful of friends and a whole lot of cute French bulldogs, cats, fashion magazines, boutiques, and lifestyle blogs with pretty pictures (I’m looking at you, @pomverte).
One of these of course, includes the always beautifully styled Bon Appétit Magazine. Last week, they posted a photo of this apple dessert which induced an otherwise unlikely craving to bake something sweet and doughy. I never bake and the thought of making dough gives me anxiety. I’ve pretty much avoided any recipe which requires measuring, using blenders, & making something that requires the assistance of a rolling pin.
Well, it looks like I won’t be shying away from galette recipes in the foreseeable future. It’s so easy! I was so surprised at how simple and straightforward this recipe is, it made me wonder why I avoided baking all this time. So without further adieu, here’s the recipe for this gorgeous tart.
1 tablespoon sugar / half a teaspoon kosher salt / 1 c all-purpose flour + more for surface / 6 tablespoons chilled, unsalted butter, cut into pieces / 1 large egg, beaten
Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
Salted-Butter Apple Galette:
half a stick of butter / half a vanilla bean, split lengthwise / basic tart dough / all-purpose flour for dusting / 1 lb baking apples / 3 tbsp dark muscovado sugar / 1 large egg
Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet.
Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.
tart dough & galette recipes are both from bon appetit!