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Rough Apple Galette

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“Posting for ZWT 5 Frenc Region From Laura Calder of French Food at Home The heat seems a bit high but that is what the recipe stated ???”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pastry.
  2. Put the flour, salt, and sugar in a large bowl.
  3. Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water.
  4. Quickly work in the flour to create dough.
  5. Do not over-mix.
  6. Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
  7. Preheat the oven to 450°F/230°C.
  8. Roll the pastry into a round and lay on a baking sheet.
  9. Filling.
  10. Roll the pastry into a round and lay on a baking sheet.
  11. Stir together the sugar, flour, and cinnamon in a bowl.
  12. Toss in the apples to coat, and dump onto the pastry.
  13. Dot with the butter.
  14. Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won’t cover the apples completely.
  15. Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.

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