Honey Apple Galette
1 h 10 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
This honey apple galette is my go-to for cozy brunches, weeknight dessert, or an easy holiday bake that still feels special.
You get a flaky, buttery crust hugging thin Honeycrisp slices with cinnamon, a touch of lemon, and a warm honey finish that shines like it came from a bakery, no fussy pie pan required.
Last July I discovered a wonderful apple pie at Renard in Brussels, a spot with a line out the door, and this is my New Yorker, no-drama riff that keeps the flavor punch and the glossy finish.
Ingredients (6 servings)
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Ingredients for the Crust:
- 1¼ cups all-purpose flour all-purpose flour 0.34 lb
- 1 Tbsp granulated sugar granulated sugar
- ½ tsp salt salt
- ½ cup unsalted butter, cold, cubed unsalted butter 4 oz
- 3-4 Tbsp ice water ice water
Ingredients for the Filling:
- 3 medium, firm Honeycrisp apples, peeled, cored, thinly sliced Honeycrisp apples 1.5 lb medium, firm
- 2 Tbsp granulated sugar granulated sugar
- 1 Tbsp all-purpose flour all-purpose flour 0.02 lb
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- 2 Tbsp honey honey 1.48 oz
- 1 tsp fresh lemon juice lemon 0.11 ct (for fresh lemon juice)
Ingredients for Finishing:
- 1 large egg, beaten large egg 1 ct
- 1 Tbsp powdered sugar powdered sugar 0.28 oz
- 1-2 tsp honey, warm honey 0.37 oz
How to Make Honey Apple Galette
-
Make the dough
Whisk flour, granulated sugar, and salt in a bowl, then cut in the cold cubed butter until you have a mix of flat flakes and pea-size bits.
Sprinkle in 3 tablespoons ice water and toss with a fork until the dough barely clumps when squeezed, adding the 4th tablespoon only if there are dry pockets.
Gather into a disc without kneading so those butter pieces stay intact for flake city.
-
Chill the dough
Wrap the disc and chill 30 to 60 minutes so the flour hydrates and the butter firms up for clean layers.
-
Prep the filling
Peel, core, and thinly slice the apples, about 1/8 inch thick, keeping them uniform so they cook evenly.
Toss the slices with granulated sugar, flour, cinnamon, honey, and lemon juice just before assembly so they do not weep too much liquid.
I like to use Fuji apples also, and sometimes I mix Fuji and Honeycrisp for a more complex flavor and texture.
-
Heat the oven and sheet
Preheat the oven to 400 F with a rimmed baking sheet or pizza stone inside to help crisp the bottom.
Line a piece of parchment on the counter for rolling and easy transfer.
-
Roll the dough
On a lightly floured wooden board, roll the dough into a 12 inch round, rotating and flouring as needed so it does not stick.
Transfer the dough to the parchment and slide the parchment onto an upside-down baking sheet for easy handling.
-
Assemble the galette
Arrange the apple slices in concentric circles or casual shingled rows, leaving a 2 inch border all around.
Fold the border up and over the fruit, pleating as you go, and patch any cracks with a pinch of dough so juices stay put.
Chill the assembled galette 10 minutes for sharper edges and better definition.
-
Egg wash and bake
Brush the crust with beaten egg, then set the galette on the preheated sheet or stone and bake 35 to 45 minutes until the fruit is bubbling and the crust is deep golden.
Rotate once halfway for even color, and if the edges darken too fast, tent loosely with foil.
-
Finish and serve
Cool 15 to 20 minutes so the juices thicken, then dust with powdered sugar.
Drizzle with warm honey right before serving for glossy sheen and a fragrant finish.
Substitutions
- Honeycrisp apples -> Fuji apples (or a 50/50 mix)
- Fuji brings a sweet, floral crunch that holds its shape beautifully, and mixing with Honeycrisp gives you juiciness plus structure so every bite has contrast.
- All-purpose flour -> 1:1 gluten-free baking flour (with xanthan)
- A high-quality cup-for-cup blend still laminates into tender flakes, though the dough will be slightly more delicate and benefits from an extra 5 minute chill before rolling.
- Egg wash -> heavy cream or non-dairy milk
- Brushing the crust with cream or oat milk gives light shine and browning without egg, and a tiny pinch of sugar in the wash adds a subtle caramel finish.
Tips
- Stay cold for flake
- Chill the butter 10 minutes in the freezer and keep your water ice cold so those butter pockets withstand rolling and explode into layers in the oven.
- Crisp bottom insurance
- Bake on a preheated sheet or stone so the crust sets fast, and do not skip the parchment because it prevents sticking without trapping moisture.
- Slice apples evenly
- Aim for 1/8 inch slices and keep them consistent so the fruit softens at the same pace and the top does not look patchy.
- Mind the moisture
- Toss the apples with the sugar, flour, cinnamon, honey, and lemon right before assembling so they do not release juices early and sog out the crust.
- Chill after shaping
- A quick 10 minute chill firms the folded edges so the galette holds its shape and bakes up with clean pleats, not a slump.
- Honey timing
- Drizzle warm honey after baking so it perfumes the fruit without scorching and keeps that glossy finish intact.
Nutrition Facts *
| Energy | 614 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 27 | g |
| Carbohydrates | 84 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the bottom from getting soggy?
- Preheat the baking sheet or stone, keep slices thin and even, toss the filling right before assembly, and make sure the oven is truly at 400 F before the galette goes in.
- My dough cracks when I fold it, what went wrong?
- The dough is either too cold or slightly under-hydrated, so let it sit 2 minutes to relax and dab any cracks with a fingertip of water to help patch and seal.
- The apples are leaking a lot of juice, how can I fix it?
- Use firm baking apples like Honeycrisp and Fuji, keep the slice thickness uniform, and if your apples seem extra juicy toss in an extra 1 teaspoon flour.
- Can I make this ahead?
- Yes, assemble and chill up to 6 hours before baking or freeze unbaked on a sheet until firm, wrap, and bake from frozen adding 5 to 10 minutes.
- Can I use a store-bought crust?
- Absolutely, just keep it cold, roll to a true 12 inch circle, and proceed with the same filling and baking cues for color and doneness.
- What if I only have convection?
- Drop the oven to 375 F convection and start checking at 30 minutes, looking for deep golden crust and bubbling juices at the center.
Serving Suggestions
Vanilla ice cream is the obvious move, but a dollop of lightly sweetened creme fraiche with a pinch of salt plays up the honey and cuts through the richness like a pro.
If you are feeling extra, tuck a few thyme leaves under the apples before folding or finish with flaky salt to make the honey pop, and pour a little Calvados or bourbon on the side for a very grown-up dessert.
More pairings:
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