Too Much Food


Yearning For Autumn: A Simple Apple Galette

Baking At Home: A Simple Apple Galette
Oh, autumn, how I love thee. Despite having the time of my life and eating wonderfully here in Taiwan, I totally missed that glorious transition from summer into fall. Apparently in Taiwan, it’s a hot, humid summer all year round (ok, I have been informed by my relatives that it does get cold sometimes during December . . . maybe). Maybe it’s a sign that I’ve spent enough time here, but my heart is aching for that chilly, smoky breeze that signals the changing of the seasons back home. My sister and I used to always say that we could “smell” autumn coming for this very reason . . .

So, as of late, I’ve had conflicting emotions; I love it here in Taiwan and would love to spend another month here (there’s still so many things I want to do) but something in my heart keeps telling me to rush back home, to stand on more familiar ground, to be reunited with my dad and my sister, to cook in my own kitchen again and to eagerly anticipate what are easily my three favorite holidays of the entire year: Halloween, Thanksgiving and Christmas.

Readers, please humor me as I live autumn vicariously through this simple apple tart that I baked two autumns ago; to me, this galette is the epitome of everything autumn: delicately spiced apples, comforting buttery pastry, and a return to baking.

Baking At Home: A Simple Apple Galette

Simple Apple Galette
What you’ll need:

For the dough:
  • 1 cup (120 g) unbleached all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 6 tablespoons (3 oz., or 84 g) unsalted butter, frozen, cut into 1/2″ pieces
  • 3 1/2 tablespoons chilled water

For the filling:

  • 2 pounds apples (I used one Fuji, one Braeburn), peeled, cored and sliced (save the peels and cores)
  • 3 tablespoons sugar

For the glaze:

  • 1/2 cup (100 g) granulated sugar
The procedure:
Make the dough first: sift together the flour, sugar and salt in a large bowl. Cut in the frozen butter cubes with your preferred method of choice; I used a pastry blender, then my fingertips (though a food processor or two knives would work just as well). Make sure that you do this rather quickly, you want to keep the butter as cold as possible to insure a light, flaky pastry dough. No need to blitz the heck out of the butter; just cut it in until the biggest pieces are about the size of large peas.

Add the chilled water one tablespoon at a time, stirring with your other hand, just until the dough just holds together (you might not need all the water, depending on your flour and the humidity of your kitchen). Dump the dough out on a mat and pat into a circle about 1.5″ inches thick. Double-wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).

After the chilling period, take the dough out and let it sit on the counter for 10 minutes; this allows the dough to soften slightly so that when you roll it out, it doesn’t break into a million pieces on you (trust me this has happened to me and it’s not fun nor pretty). Roll out the dough on a lightly floured mat into a 14″ circle, about 1/8″ thick. Using a pastry brush, dust off the excess flour. Carefully transfer the dough to a sheet of parchment paper-lined baking sheet.

Preheat the oven to 400 F (205 C).

To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough. It doesn’t have to look perfect, the beauty of a galette lies in its rusticity.

Sprinkle 1 tablespoon of sugar over the dough edge and 2 tablespoons of sugar over the apples. Use more or less sugar to your preference.

Place the baking sheet in the center of the oven and bake the galette for 45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to ensure even browning of the crust.

While the tart is baking, you can work on the glaze; place the reserved peels and cores in a large saucepan with the sugar. Pour enough water into the saucepan just so it barely covers the peels and sugar and simmer for 25 minutes. Strain the apple-infused syrup through cheesecloth and set aside. Your kitchen will smell amazing at this point.

When the tart is done baking, remove from the oven and slide it (parchment and all) off the baking sheet and onto a cooling rack. Let it cool for at least 20 minutes before brushing glaze over the tart.

Slice and serve immediately, alone or alongside a scoop of vanilla ice cream if you’re feeling decadent.

Baking At Home: A Simple Apple Galette
Not only is this fall-inspired tart delicious, it’s super easy to make; make it for your next party or gathering and everyone will be in awe of your baking prowess.

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  1. ABowlOfMush says: October 5, 20093:05 pm

    This looks like a gorgeous galette! Lovely pics too!

  2. Chiot's Run says: October 5, 20096:05 pm

    I think this look fantastic! I’ll be trying it with the apples I picked at my mom’s today.

  3. Chiot's Run says: October 5, 20096:08 pm

    I should mention that when I make tarte tatin I drizzle some cider syrup over it, it really finishes it off. I think it would equally delicious drizzled over this. To make cider syrup simply boil down cider until it’s thick (I usually use 2 gallons of cider to make a little more than a quart of syrup).

    • Pinjing says: October 8, 20097:13 pm

      @Chiot’s Run: The cider syrup reduction sounds divine . . . must try that sometime :)

  4. Mei says: October 6, 20096:44 am

    Last night was the first time it felt really chilly and smoky . . . but then it could have just been the neighbors’ bbq’ing . . . :-)

    • Pinjing says: October 8, 20097:13 pm

      We need to BBQ more too!

  5. Jen Schall says: October 6, 20097:44 pm

    I love to make galettes… takes away all of the pressure to make a perfect pie (which I can never do). Yours looks beautiful and sounds absolutely delicious!

    • Pinjing says: October 8, 20097:10 pm

      @Jen: I totally agree with the pressure of making a perfect pie . . . though someday I’d love to give it a try, I just have to muster up the courage to :)

  6. Ciaochowlinda says: October 7, 20091:18 pm

    Sometimes simplicity is the best approach – your galette is a case in point.

  7. Pinjing says: October 8, 20097:08 pm

    @Everyone: Thank you for your lovely comments!

  8. The Little Teochew says: October 9, 20096:29 am

    Oh wow. Stunning.

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