French apple galette with apricot glaze

French apple galette with apricot glaze
Image: @my_nordic_table

I think everyone loves apple pie. Cooking this for any occasion was a good tradition in our large family. The recipe is quite simple, the ingredients are often on hand, and cooking takes a little time. Even unexpectedly descending relatives did not embarrass my mother - the cake was kneaded and baked in just minutes.

Since then, apple pie has always been my favorite. This home-style dish is cozy and kindly uncomplicated. It does not have to look perfectly beautiful, its beauty lies elsewhere. Rather, take the recipe to your piggy bank. Our life will be better, and we ourselves will be kinder, if there are more apple pies in it.


For the crust

195 g all-purpose flour, spooned and levelled
1/2 teaspoon salt
2 tablespoons granulated sugar
170 g very cold unsalted butter
60 ml very cold water

For the filling

800 g baking apples (3 large)
65 g sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1/8 teaspoon salt

For assembling & baking

1 tablespoon all purpose flour
1 egg, beaten
2 tablespoons turbinado sugar
1 tablespoon apricot jelly or jam for glaze

Recipe - French apple galette with apricot glaze
Image: @my_nordic_table


  • In a food processor combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process, about 5 seconds. Add water and process again for about 5 seconds.
  • Transfer the dough to a lightly floured work surface and knead a few times. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter.
  • Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling.
  • Make the Filling. Peel, core, and cut the apples into slices and mix with the sugar, vanilla, cinnamon, melted butter, and salt.
  • Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick.
  • Assemble the tart. Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the edges of the dough over the apples.
  • Using a pastry brush, brush the dough with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top galette and chill the assembled tart in the fridge for 15 to 20 minutes.
  • Meanwhile, preheat the oven to 175°C . Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through.
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