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+ servings

Apple Galette

Easier to make than apple pie! This French Galette thin and light and is perfect for picking up and eating as you would a slice of pizza!

Course Dessert
Cuisine French
Keyword apple, apple dessert, apple pie, French pastry, galette, pastry
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12



  • 1 1/2 cups unbleached all purpose flour
  • 1/2 cup instant flour* see recipe notes Wondra, Pillsbury Shake and Blend Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 12 tablespoons unsalted butter, cold
  • 1/2 cup cold water

Apple Filling and Glaze:

  • 3-4 apples medium size, or about 1 1/2 lbs
  • 2 tablespoons unsalted butter cut into 1/4 inch pieces
  • 1/3 cup granulated sugar
  • 2 tablespoons apricot preserves, or other light-colored seedless jam or preserves
  • 1 tablespoon water


To make pastry:

  1. Combine flours, 1/2 teaspoon salt and 1/2 teaspoon sugar into food processor or a large bowl. Add 12 tablespoons chopped butter, pulse to cut butter into flour until butter pieces are the size of large pebbles. Or place in a bowl and using fingers cut butter into flour mixture.

  2. Add water, a little at a time, pulsing as you go until the dough begins to come together and form a ball in the bowl. The dough may not form together after all of the water is added, but will come together after placed on the countertop.

  3. Empty dough onto pastry mat.

  4. Use the heel of your hand to push small amount of dough against counter, pushing firmly down and away from you, to eventually create a separate pile of dough. This is the fraisage technique. Repeat until the dough is in one piece and shaped into a rectangle shape about 6"x4". Wrap in plastic and refrigerate until cold and firm, about 30 minutes to 1 hour.

  5. Slice apples about 1/8 inch thin and set aside, toss with a tablespoon of lemon juice to prevent browning.

  6. Heat oven to 400 degrees 15 minutes before baking. Place rack in middle of the oven.

  7. Line a jelly roll pan or similar size baking sheet with parchment paper. Roll the dough out on the pastry mat or directly on the parchment paper. Form edges of the dough to create a border around the galette.

  8. Place apple slices on top of the rolled out pastry in a pattern as shown, layering slightly on top of each other. Continue until the pastry is covered with apples. Dot the apples with butter and sprinkle with sugar.

  9. Bake until bottom of tart is golden brown about 45-60 minutes.

  10. Combine apricot preserves in a small bowl and microwave for about 1 minute, mix in the water, and whisk together. Brush on pastry when removed from oven.

Recipe Notes

  • Wondra Flour is flour that has been pre cooked and dried. It is usually sold in a can near other flours. It is used for making sauces and gravies and sometimes in pastries. It has a very light texture and is difficult to find a proper substitute. I have used 1/4 cup of all purpose flour and 1/4 cup of cornstarch mixed together when Wondra is not available. 
  • If you during the fraisage process the dough still seems too dry, add a tablespoon of water to the dough. 
  • Granny Smith are my apple of choice in this recipe.
  • Don't slice the apples too thick, or they will not cook properly.
  • If the dough is too firm when removing from refrigerator, roll out as much as possible and let sit for a few minutes. It will soften quickly.