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Ina Garten Apple Galette

Ina Garten Apple Galette recipe
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This rustic French-inspired apple galette features a buttery, flaky pastry crust enveloping thinly sliced Honeycrisp apples tossed with warm spices. The edges are folded over to create a beautifully imperfect presentation, and a final glaze of apricot jam gives it a professional, glossy finish. It’s simpler than a traditional pie but delivers all the comforting flavors of baked apples and cinnamon.

Ingredients

Scale
  • For the Pastry Dough:
  • 1 1/4 cups (156g) all-purpose flour, plus more for dusting
  • 1/4 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (1 stick / 113g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 3–4 tablespoons ice water
  • For the Apple Filling:
  • 2 large Honeycrisp apples (about 1 1/2 lbs / 680g total), peeled, cored, and sliced 1/4-inch thick
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • For Assembly & Finishing:
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (such as turbinado)
  • 2 tablespoons apricot jam, warmed and strained

Instructions

  1. Make the pastry dough: In a food processor, pulse the flour, salt, and sugar until combined. Add the cold, cubed butter and pulse 10-12 times until the butter is the size of small peas. This creates pockets of fat that will steam during baking, yielding a flaky crust.
  2. Add the ice water: With the processor running, drizzle in 3 tablespoons of ice water through the feed tube. Process just until the dough begins to clump together. If it appears dry and doesn’t hold together when pinched, add the remaining tablespoon of water. Over-processing develops gluten, which makes the crust tough.
  3. Form and chill the dough: Turn the dough out onto a lightly floured surface and gather it into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.
  4. Prepare the apple filling: While the dough chills, combine the sliced apples, both sugars, flour, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Toss gently until the apples are evenly coated. The lemon juice prevents browning and the flour helps thicken the juices released during baking.
  5. Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, about 1/8-inch thick. If the dough cracks, gently press it back together. Transfer the dough to a parchment-lined baking sheet. The rustic shape is part of the galette’s charm, so don’t worry about perfect edges.
  6. Arrange the filling: Leaving a 2-inch border all around, arrange the apple slices in concentric circles, slightly overlapping. Pour any remaining juices from the bowl over the apples. Concentrating the filling in the center ensures you have enough dough to fold over.
  7. Fold the edges: Gently fold the bare edges of the dough up and over the apples, pleating as you go to create a rustic, free-form border. Press lightly to seal any cracks. This contains the filling and creates the classic galette shape.
  8. Chill before baking: Brush the folded dough edges with the egg wash, then sprinkle generously with coarse sugar. Place the entire baking sheet in the freezer for 15 minutes. This final chill ensures the butter is very cold, which maximizes flakiness and helps the galette hold its shape.
  9. Preheat and bake: Preheat your oven to 400°F / 204°C. Bake the chilled galette on the center rack for 40-45 minutes, rotating the pan halfway through. The crust is done when it is deeply golden brown and the apple juices are bubbling thickly in the center.
  10. Glaze and cool: Remove the galette from the oven and immediately brush the warm apple filling with the warmed, strained apricot jam. This adds a beautiful shine and a touch of extra sweetness. Allow the galette to cool on the baking sheet for at least 20 minutes to let the juices set before slicing.
  11. Serve: Use a sharp knife or pie server to slice the galette. It’s best served warm or at room temperature. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream makes a perfect accompaniment.
  12. Storage: Once completely cooled, store any leftovers covered at room temperature for up to 1 day. For longer storage, wrap tightly and refrigerate for up to 3 days.

Notes

Storage: Store covered at room temperature for 1 day or refrigerated for up to 3 days. Freezing: Freeze the unbaked, assembled galette on the parchment-lined sheet until solid, then wrap tightly in plastic and foil. Freeze for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time. Reheating: Reheat slices in a 300°F / 149°C oven for 8-10 minutes until warm to restore crispness to the crust. Microwave reheating will make the crust soggy.

Nutrition

Keywords: ina garten apple galette, rustic apple galette, french apple tart, easy apple dessert, free-form apple pie, honeycrisp apple recipe, buttery pastry, cinnamon dessert, fall baking, holiday dessert, homemade galette

Find it online: https://inagartendishes.com/ina-garten-apple-galette-recipe/