A Fall Treat from the Culinary Literacy Center!

By Kate C. RSS Tue, October 16, 2018

To celebrate the crisp weather, colorful leaves, and delicious food that this time of year brings, we wanted to share with you a fun recipe that screams fall! There's more to the season than pumpkin spice lattes, you know?

Thanks to a recent event with cookbook author Rose Levy Beranbaum at the Culinary Literacy Center, we’re now obsessed with this apple galette (and amazing cream cheese crust), which can be found on page 215 in Rose’s cookbook Rose's Baking Basics.*

Check it out:

A galette is a free form tart that can be made with many fruits or berries. It is easy to make, but by arranging the apple slices in concentric circles, the finished tart looks extraordinarily beautiful. This apple version is crisp, buttery, tart, and elegant. For the crispest bottom crust, be sure to use a preheated baking stone.


Forty-five minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or cookie sheet on it. Set the oven at 400ºF/200ºC.

Twenty minutes to 1 hour, ahead, slice the apples. Set them in a medium bowl and toss them with the lemon juice and sugar until evenly coated. (This will

soften the apple slices, making them easier to arrange.)

Cut the butter into small pieces and refrigerate.

Have ready a fine-mesh strainer set over a small bowl.

1. Follow the instructions on page 204 for rolling the crust. Roll the dough as thin as possible, under 1/8” – 1/16” is ideal – and at least large enough to cut a 16-inch diameter disc. If at any point the dough softens, slip it, still on the dough mat, onto a cookie sheet. Cover and refrigerate for about 30 minutes, until firmer.

2. Brush any flour from the dough. Gently fold the dough in quarters and transfer it to the pizza pan or half sheet pan. Carefully unfold it, leaving the overhang draped on the counter.

3. Empty the apple slices onto a cookie sheet so that you can separate the smaller from the larger ones. Arrange the apple slices, overlapping, in concentric circles within a 12 to 14 inch diameter (to the edge of the pizza pan, if using), starting toward the outer edge of the circle with the larger pieces, cored sides facing toward the center. If necessary, push a few slices of the fruit closer together and insert more slices evenly in between. Save the smaller pieces for the center. (A few seconds in the microwave will help to make the slices for the center more flexible.) Brush the apples with any liquid that remains in the bowl.

4. Dot the apples with the pieces of butter.

5. Fold the overhanging border of dough over the outer edge of the apples, allowing it to pleat softly at even intervals.

6. For a crunchy border, spritz or brush the dough rim lightly with water and sprinkle with a little sugar. If necessary, brush away any sugar on the surface of the pan.

7. Set the galette, on the pan, on the baking stone. Bake for 20 minutes. For even baking, rotate it halfway around. Continue baking for 20 to 25 minutes, or until the apples feel tender when pierced with a wire cake tester. If the edges of the apples start to brown, tent loosely with aluminum foil. Toward the end of baking, with a metal spatula, carefully lift up the crust to make sure it is not overbrowning. If necessary, lower the heat to 375ºF/190ºC, or lift the pan from the stone and move it to a higher shelf.

8. Set the galette on a wire rack and cool until warm before glazing.

9. In a small saucepan over medium-low heat, heat the apricot preserves until boiling. Press them through the strainer. If necessary, stir in the brandy to thin slightly. Brush the glaze onto the apples.

10. Serve warm or room temperature.

STORE APPLE PORTION COVERED WITH LIGHTLY COATED PLASTIC WRAP: room temperature, 2 days; refrigerated, 4 days.

*Beranbaum, Rose Levy, and Matthew Septimus. Rose's Baking Basics. Boston: Houghton Mifflin Harcourt, 2018

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