Easy Apple Tart or Galette


by: Beyond Kimchee

Easy and simple to make classic French apple tart or apple galette


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serves: 8

1 3/4 cup all purpose flour

2 teaspoon sugar

1/4 teaspoon salt

3/4 cup (1-1/2 stick) butter, chilled and cut into 1/2" pieces

2-3 tablespoon ice water

3-4 Granny Smith apples

2 tablespoon melted butter

5 tablespoon granulated sugar

!For the apricot glaze (optional)

3 tablespoon apricot preserves

1 tablespoon water

Nutrition Facts
Easy Apple Tart or Galette

Servings Per Recipe: 8

Amount per Serving

Calories: 366

  • Total Fat: 20.6 g
  •     Saturated Fat: 12.8 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 53.4 mg
  • Sodium: 256.2 mg
  • Total Carbs: 44.1 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 19.3 g
  • Protein: 3.3 g

how is this calculated?

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1.  In a large bowl combine flour, sugar, salt. Add butter pieces and cut them with flour mixture until it resembles coarse crumbs.

2.  Add 2 tablespoon water first, using a fork stir the flour mixture to bring into a dough until everything is just moistened. Add a little more water if there are too many dry patches.

3.  Place a dough in between two large plastic wraps. Roll the dough using a rolling pin until it becomes 1/8" crust. Chill the crust for 15 minutes.

4.  Preheat oven to 400ºF.

5.  Peel and core the apples, then cut them into 1/4" thick slices.

6.  Line a parchment paper on the baking sheet. Peel off one side of plastic wrap from the crust and place it on the baking sheet facing down to the parchment paper. Remove the other side of the plastic wrap from the crust.

7.  Arrange the apples on the crust leaving 1-1/2" edges. Bring the edges toward the apples and brush the apples with melted butter. Sprinkle granulated sugar on both apples and the crust.

8.  Bake for 40-50 minutes until the crust gets nicely browned and the apples are soft (Turn the tart once or twice during the cooking time for a even browning).

9.  Mix apricot preserves with water and heat gently together in a microwave. Brush the tart with the apricot glaze to give a shine.

10.  Serve the tart warm or at room temperature with a dollop of whipped cream, cream fraiche, or vanilla ice cream.

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