Apple Galette

It was absolutely delicious! However, I don't know how no one else complained about the high temperature for the initial phase of baking. At 450 degrees, the crust of my galette was already quite brown--after 15 minutes! So I took it out of the oven, turned down the temperature to 350 degrees, brushed the apples with a combination of 1 Tbsp. maple syrup and 1 Tbsp. butter (as one reviewer suggested), all melted in the microwave for a minute and covered to keep it from spraying, then put the galette back in the oven for another 15 minutes. I put it back in the oven to reheat for 15 minutes when I served it 5 hours later. I will bake it again at 375 degrees for 45-50 minutes (like the peach galette on this website) next time.

• rosemariekrausz

• Manotick (Ottawa), Ontario

• 9/30/2018

I only made the crust, which was delicious. doesn't looke pretty like the picture, but tastes great.

• mlaforgia_gorgo

• CHicago

• 7/6/2016

I made this yesterday. It was SO good! This recipe could not be easier. I used my homemade orange marmelade instead of apricots, and doubled the lemon zest. It was outstanding.

• klgitter

• Redwood City, CA

• 2/8/2016

I made this yesterday. It was SO good! This recipe could not be easier. I used my homemade orange marmelade instead of apricots, and doubled the lemon zest. It was outstanding.

• klgitter

• Redwood City, CA

• 2/8/2016

I made this for a big family dinner where 2 relatives are diabetic. There were already diabetic-free dishes, but since the crust had no sugar anyway, I figured why not make a few little adjustments and go all the way - I used Splenda instead of sugar and sugar-free apricot preserves. Everyone loved it, even the non-diabetics - it disappeared quickly. Maybe next time I'll add cinnamon or something, but the lemon zest added a really nice flavor. SUPER easy!

• jakfi

• New York, NY

• 10/9/2013

我添加了一个小bit of brown sugar to the crust after finishing it and realizing it was bland and salty, but it was too late to make a real difference. Although my guests raved about it and asked for the recipe, I found it disappointing--not enough apple filling, and too much bland crust.

• Anonymous

• NYC

• 1/16/2013

The crust needed more than twice the ice water, and I took several reviewers' advice & added more lemon & a layer of almond paste on the crust. I then glazed it with hot apricot jam. It was PERFECT. Swoon-worthy perfect.

• Rooftop_gardener

• Boston MA

• 10/12/2012

Really simple and delicious. I had a Mimosa jam on hand and it substituted well for the apricot. I also added a bit of lemon juice to the apples for more tartness, and switched to coarse Demerara sugar for the last 2 tablespoons for sprinkling. I made this for a dinner party and used Pillsbury refrigerated pie crust instead of making the dough (gasp!) and loved the result. One last thing... My ttart was smaller than the pan I cooked it in, and by happy accident the juices ran over as it was cooking and caramelized under the crust. Wow was that delicious. I hope I can replicate that the next time!

• Anonymous

• North Attleboro, MA

• 5/13/2012

This is very similar to the Apple-Frangipane Galette recipe by David Lebovitz, who was also a chef at Chez Panisse . The frangipane really makes a difference.

• broido

• Davis, CA

• 11/25/2011

I'm not sure I should review this, because I used the crust from the Almond-Pear Galette and used fig preserves instead of apricot, but it turned out well. I made it for a party with the Almond Pear Galette and a plum galette.

• jimstoic

• Santa Barbara, CA

• 10/19/2011

Following this recipe to the letter results in a beautiful desert that sets up salivating expectations that are not met. First, the apricot preserves bring little to the party except to diminish the pleasurable taste of baked apple. Second, the crust is not as flakey or as tasty as my usual pie dough, due to the all-butter content of this recipe. The next time I make it, I will make the crust in my usual way, eliminate the apricot and perhaps find a different taste-surprise instead. It's a good basic recipe, and baking on parchment paper really is advisable.

• donkline

• NYC

• 9/28/2011

This turned out so pretty and delicious! My desserts tend to be on the "tastes better then it looks" side, but I really took the time to layer the apples and I'm glad that I did.

• borisjones

• Houston

• 6/13/2011

I am known for this tart. Rarely am I allowed to make any other dessert. I can make some other, fabulous dessert, and all I hear is "why didn't you make the apple tart". When requested out of season, my cries that it is not apple season are met with "who cares". It's that good. My modifications: a very scant teaspoon of granulated sugar in the dough, and a pretty good drizzle of a coarse sugar, such as demerara, on the crust. Serve with marscapone whipped by hand with a little sugar and either vanilla, port, or sherry, to taste. Should there be any left over, the tart makes a wonderful breakfast pastry.

• hlh11

• Tennessee

• 11/9/2010

I made this with Empire and Honeycrisp apples and it turned out well. Next time I will build up the crust edges a bit because some of the juice overflowed the galette but otherwise this was simple and the results were much better than I had hoped.

• honestcookhere

• rhinebeck, New York

• 10/21/2010

我做了这个晚会苹果,所以我添加了果汁of half a Meyer lemon for tartness, and I used a low-sugar apricot spread rather than the sweeter preserves. I used a lightly sweetened crust that has cornmeal in it (happened to have the dough on hand in the fridge), and I piled the apple slices onto the crust and pulled the irregular edges farther over the fruit than the recipe instructs -- for an attractively rustic look. To keep the apples from drying out, since they were not arranged flat, I brushed them with some maple syrup mixed with melted butter at the point when the oven temperature was turned down. Delicious!

• Anonymous

• California

• 10/11/2010