If you love the flavor of apple pie but want to skip the fuss of a traditional pie crust, the Honey Apple Galette is your perfect match. A galette is a “free-form” tart that embraces imperfection, resulting in a rustic, golden crust that wraps around a mound of tender, honey-kissed apples. This dessert celebrates the simplicity of high-quality ingredients, combining the tartness of crisp apples with the floral sweetness of honey for a treat that looks like it came straight from a French bakery.
Why This Recipe Works
- No-Stress Pastry: Unlike a traditional pie, there is no crimping or perfect shaping required. The more rustic and “folded” it looks, the better!
- Concentrated Flavor: Because the galette is baked on a flat sheet, the moisture evaporates more quickly than in a deep dish, leading to a more intense apple flavor and a crispier bottom crust.
- Natural Sweetness: Using honey instead of heavy refined sugar allows the natural tartness of the apples to shine while providing a beautiful, glossy glaze.
- Versatile Crust: The buttery, flaky pastry can be made by hand in minutes, serving as the perfect vessel for the warm, cinnamon-spiced fruit.
Recipe Details
- Prep Time: 25 Minutes (plus 30 mins chilling)
- Cook Time: 35–40 Minutes
- Total Time: 1 Hour 35 Minutes
- Yield: 1 Galette (serves 6–8)
- Difficulty: Easy-Intermediate
Ingredients
- For the Crust:
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Unsalted Butter (cold, cubed)
- 1 Tbsp Granulated Sugar
- 1/4 tsp Salt
- 3–4 Tbsp Ice Water
- For the Filling:
- 3 Large Apples (Honeycrisp, Granny Smith, or Braeburn), thinly sliced
- 3 Tbsp Honey (plus more for drizzling)
- 1 tsp Ground Cinnamon
- 1 Tbsp Lemon Juice
- 1 Tbsp Unsalted Butter (cubed into tiny pieces)
- For the Finish:
- 1 Egg (beaten for egg wash)
- 1 Tbsp Turbinado Sugar (coarse sugar)
Instructions
- Make the Crust: In a bowl, mix flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just holds together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Prep the Apples: In a medium bowl, toss the sliced apples with honey, cinnamon, and lemon juice until evenly coated.
- Roll Out: On a piece of parchment paper, roll the chilled dough into a 12-inch circle. It doesn’t need to be a perfect circle!
- Assemble: Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edges. Dot the top of the apples with the tiny pieces of butter.
- Fold: Gently fold the edges of the dough over the apples, overlapping as you go. The center should remain open.
- The Finish: Brush the folded dough with the egg wash and sprinkle with turbinado sugar.
- Bake: Slide the parchment paper onto a baking sheet. Bake at 400°F (200°C) for 35–40 minutes, or until the crust is deep golden brown and the apples are tender.
- Glaze: While still warm, drizzle an extra tablespoon of honey over the fruit for a glossy finish.
Conclusion
The Honey Apple Galette is proof that the most impressive desserts are often the simplest. It is a warm, comforting tart that pairs perfectly with a scoop of vanilla bean ice cream or a dollop of crème fraîche. Whether you are hosting a formal dinner or just want to use up those apples from the farmers’ market, this galette provides a sophisticated, low-effort way to enjoy the classic flavors of fall.
(FAQ)
Q: What are the best apples for a galette?
A: You want a firm apple that holds its shape. Honeycrisp, Granny Smith, and Jonagold are excellent choices because they offer a balance of sweet and tart and won’t turn into applesauce in the oven.
Q: Can I use store-bought pie crust?
A: Yes! If you are short on time, a high-quality refrigerated pie crust works perfectly. Just roll it out slightly thinner before adding your apples.
Q: How do I prevent a soggy bottom?
A: Avoid over-juicing the apples. If your apples are very juicy, you can sprinkle a teaspoon of flour or almond meal on the dough before adding the fruit to absorb excess moisture.
