Imagine a dessert that combines the flaky perfection of a classic pie, the creamy richness of a gourmet frangipane tart, and the effortless beauty of a rustic, country-style bake. This stunning, from-scratch Apple-Walnut Galette is all of that and more. It’s the kind of sophisticated yet simple dessert that will have your guests thinking you spent all day in the kitchen.
This isn’t just a recipe; it’s your ultimate guide to mastering the art of the galette—a wonderfully forgiving, free-form French tart. We’ll show you the secrets to an incredibly flaky, all-butter pastry and a unique, creamy toasted walnut filling that is an absolute game-changer. Topped with a beautiful, fanned-apple design and finished with a classic, glossy apricot glaze, this is a show-stopping dessert that is perfect for any fall or holiday gathering.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Easier Than Pie” Dessert
What makes this Apple-Walnut Galette so spectacular is its incredible combination of sophisticated flavors and textures, all created with a surprisingly simple and rustic technique. A galette is a free-form tart baked directly on a baking sheet, which means there’s no need to worry about perfectly fitting a crust into a pie pan. The recipe features a rich, from-scratch all-butter crust, which is the perfect vessel for the creamy, nutty toasted walnut filling and the tender, sweet apple topping. It’s a foolproof, impressive dessert that anyone can master.
| Metric | Time / Level |
| Total Time | 2 hours 30 minutes (includes chilling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 8 |
The Essential Ingredients for This Elegant Tar
This recipe is built from three delicious, from-scratch components.
- The Flaky All-Butter Dough (Pâte Brisée): The rich and tender foundation of our galette.
- Cold Unsalted Butter: The absolute key to a flaky crust. It is crucial that your butter is very cold and cut into small pieces. These cold pieces of butter will create steam as the galette bakes, which is what creates all those beautiful, flaky layers.
- The Creamy Toasted Walnut Filling: This is the unique, nutty, and sophisticated heart of our tart.
- Toasted Walnuts: This is the secret to the incredible, deep flavor of the filling. Toasting the walnuts in the oven for a few minutes before you grind them brings out their natural oils, making them much more fragrant, flavorful, and less bitter.
- The Apple Topping & Glaze:
- Firm Baking Apples: It is essential to use a firm baking apple that will hold its shape and not turn to mush. A firm-sweet variety like Golden Delicious, as the recipe suggests, is a perfect choice that complements the rich walnut filling without being overly tart. Honeycrisp or Fuji are also excellent options.
- Apricot Preserves: A classic pastry chef’s trick! A simple glaze made from warmed and strained apricot preserves gives the finished tart a beautiful, professional, and jewel-like shine.
Step-by-Step to the Perfect Apple-Walnut Galette
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Flaky All-Butter Pie Dough
Step 1: In the bowl of a food processor, add the 1 1/4 cups of all-purpose flour, the 2 teaspoons of granulated sugar, and the pinch of salt. Pulse a few times to combine.
Step 2: Add the 1 stick of cold, cubed butter and pulse until the mixture resembles coarse cornmeal with some pea-sized pieces of butter still visible.
Step 3: In a small bowl, lightly beat the 1 large egg with 1 tablespoon of ice water. Add this mixture to the food processor and pulse just once or twice. The dough should still be crumbly but should hold together when you pinch it.
Step 4: Turn the dough out onto a sheet of plastic wrap, gently pat it into a flattened disc, and wrap it tightly. Refrigerate the dough until it is firm, for at least 1 hour.
Part 2: The Creamy Toasted Walnut Filling
Step 1: Position racks in the middle and lower third of your oven and preheat to 350°F (175°C).
Step 2: Spread the 1 cup of walnuts out on a baking sheet and bake on the middle oven rack for 7 to 8 minutes, until they are golden and fragrant. Let them cool completely.
Step 3: In a clean food processor, add the cooled, toasted walnuts, the 1/4 cup of granulated sugar, the 1 large egg, the 1 tablespoon of butter, the 1/4 teaspoon of vanilla extract, and the pinch of salt. Process until the mixture forms a creamy, smooth paste.
Part 3: Assembling and Baking Your Rustic Galette
Step 1: Line a flat baking sheet with parchment paper. On a lightly floured surface, roll your chilled dough out into a 12-inch round. Carefully transfer the dough to your prepared baking sheet.
Step 2: Spread the prepared walnut filling evenly over the dough, leaving a clean, 1 1/2-inch border all the way around the edges. Place the dough in the refrigerator to chill while you prepare the apples.
Step 3: Increase your oven temperature to 400°F (200°C).
Step 4: Peel, core, and halve your apples. Then, cut each half into 8 thin wedges.
Step 5: Now for the beautiful, artistic part! Arrange the apple wedges over the top of the walnut filling in a beautiful, circular, slightly overlapping pattern.
Step 6: Gently fold the 1 1/2-inch border of the dough up and over the filling, pleating it slightly as you go around the circle to create a beautiful, rustic crust.
Step 7: Sprinkle the apples with the remaining 1 tablespoon of granulated sugar and dot them with the remaining 2 tablespoons of diced butter.
Step 8: Bake the galette on the middle oven rack for 40 to 45 minutes.
Pro Tip: Place a second, empty baking sheet on the lower oven rack to catch any potential drips from the bubbling juices and save your oven from a sticky mess!
Step 9: The galette is perfectly done when the crust is a deep golden brown and beautifully crisp, and the apples are tender. Let the galette cool on a wire rack.
Part 4: The Final Glossy Glaze
In a small bowl, whisk together the 1/4 cup of apricot preserves and 1 tablespoon of water. Strain this mixture through a fine-mesh sieve.
Using a pastry brush, brush the warm apricot glaze over the apples on the finished galette. This will give your tart a beautiful, glossy, professional-looking shine.
You can finish the galette with a light dusting of confectioners’ sugar, if you desire. Serve warm or at room temperature.
The Best Rustic & Elegant Apple Walnut Galette
A from-scratch recipe for a rustic, free-form apple and walnut tart, also known as a galette. The dessert features a homemade all-butter pie dough, which is made easily in a food processor. This is covered with a creamy, frangipane-style filling made from toasted and ground walnuts. The galette is then topped with a decorative, circular pattern of thinly sliced apples. The edges of the dough are folded over the filling before baking, and the finished tart is brushed with a simple apricot glaze.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours (includes chilling and cooling time)
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- Pinch of salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg
- 1 tablespoon ice water
- For the Filling:
- 1 cup walnuts
- 1/4 cup plus 1 tablespoon granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, diced
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3 Golden Delicious or other firm baking apples (about 1 1/4 pounds)
- 1/4 cup apricot preserves
- Confectioners’ sugar, for dusting (optional)
Instructions
- Make the Dough: In a food processor, pulse the flour, granulated sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Beat the egg with 1 tablespoon of ice water, then add it to the processor and pulse until the dough just begins to come together. Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
- Make the Filling: Preheat the oven to 350°F. Toast the walnuts on a baking sheet for 7 to 8 minutes; let cool.
- In a clean food processor, process the toasted walnuts, 1/4 cup of granulated sugar, the egg, 1 tablespoon of butter, the vanilla, and salt to make a creamy paste.
- Assemble the Galette: Increase the oven temperature to 400°F. Line a flat baking sheet with parchment paper.
- On a floured surface, roll the chilled dough into a 12-inch round. Transfer the dough to the prepared baking sheet.
- Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill this while you prepare the apples.
- Peel, core, and slice the apples into wedges. Arrange the apple slices over the walnut filling in a decorative circular pattern.
- Fold the edges of the dough inward over the apples, pleating it as you go.
- Sprinkle the apples with the remaining 1 tablespoon of granulated sugar and dot with the remaining 2 tablespoons of butter.
- Bake and Glaze: Bake the galette on the middle oven rack for 40 to 45 minutes, until the crust is golden. Place a separate baking sheet on a lower rack to catch any drips.
- Let the galette cool on a wire rack. In a small bowl, whisk the apricot preserves with 1 tablespoon of water, then strain it. Brush this glaze over the apples.
- Dust with confectioners’ sugar before serving, if desired.
Notes
- Chilling the dough is a crucial step for a flaky crust.
- Toasting the walnuts before making the filling deepens their nutty flavor.
- Baking the galette on a parchment-lined sheet pan makes for easy cleanup, and placing another pan on the rack below will catch any juices that might bubble over.
Storage and Make-Ahead Tips
A galette is a fantastic dessert to prepare for a dinner party.
- Make-Ahead: The pie dough can be made up to 3 days in advance and stored, well-wrapped, in the refrigerator. The toasted walnut filling can also be made a day in advance and stored in an airtight container in the refrigerator.
- Storage: A baked galette is at its crispiest and best on the day it is made. However, you can store any leftovers, covered loosely, at room temperature for up to 2 days.
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Creative Recipe Variations
This rustic and delicious galette is a wonderful base for your own creative and seasonal twists.
- Use a Different Nut Filling: If you don’t have walnuts, this creamy filling is also absolutely incredible when made with toasted pecans or blanched almonds for a more classic, traditional frangipane flavor.
- Add a Warm Spice Element: For a more classic “apple pie” flavor, you can add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the walnut filling.
- Use a Different Fall Fruit: This galette is also stunning with firm, ripe pears instead of apples, or a beautiful combination of plums and apricots.
Enjoy Your Rustic, Elegant Dessert!
You’ve just created a truly special, show-stopping dessert that is the very definition of rustic elegance. This Apple-Walnut Galette is a perfect harmony of flaky pastry, creamy nutty filling, and sweet, tender fruit. It’s a rewarding and impressive project that proves that sometimes, the most beautiful dishes are also the most simple to create.
We hope you enjoy every last, perfect, flaky, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy, impressive dessert!
Frequently Asked Questions (FAQs)
Q1: What is a “galette”?
A galette is a French term for a rustic, free-form tart that is baked directly on a baking sheet instead of in a pie pan. It is made with a single layer of pastry dough that is rolled out, topped with a sweet or savory filling in the center, and then the edges of the dough are simply folded up and over the filling. It is much more forgiving and easier to make than a traditional, double-crust pie.
Q2: What is the difference between this walnut filling and a classic frangipane?
This filling is a wonderful and unique twist on a classic frangipane. A traditional frangipane is a rich, creamy pastry filling made with almond flour. This recipe cleverly uses the same technique but substitutes the almonds with toasted walnuts, which creates a deeper, earthier, and more robustly nutty flavor that is a fantastic pairing with the sweet apples.
Q3: How do I keep my galette from getting a soggy bottom?
This recipe has two built-in secrets to prevent a soggy bottom! First, the rich, buttery walnut filling acts as a delicious, protective barrier between the juicy apples and the bottom crust. Second, the recipe smartly has you bake the galette on a flat, parchment-lined baking sheet, which allows the bottom crust to get direct heat and become wonderfully crisp.
Q4: Can I make this ahead of time for a party?
A galette is at its absolute crispiest and best when it is served on the day it is baked. The best make-ahead method is to prepare the components separately and store them as directed in the “Make-Ahead Tips” section above. This allows you to do a quick, 10-minute assembly on the day of your event, which will give you the best, freshest result.
Q5: What are the best apples to use for a galette?
For a galette, you want to use a firm baking apple that will hold its shape during baking and not turn into a mushy applesauce or release too much liquid. A firm, sweet apple like a Golden Delicious, Honeycrisp, or Fuji is a fantastic choice for this recipe.