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.
Find it online: https://www.eatswithsoul.com/apple-walnut-galette/