Description

An eight-slice free-form apple tart with chilled all-butter pastry and a browned-butter apple filling.

Ingredients

Scale

1 1/4 cups All-purpose flour, for pastry
1 tablespoon Granulated sugar, for pastry
1/4 teaspoon Fine salt
8 tablespoons Unsalted butter, cold and cubed, for pastry
4 tablespoons Ice water, for pastry
2 tablespoons Unsalted butter, for browning
3 medium Firm baking apples, cored and thinly sliced
1/4 cup Light brown sugar, packed
1 tablespoon Cornstarch
1 tablespoon Fresh lemon juice
1/2 teaspoon Ground cinnamon

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Instructions

Mix 1 1/4 cups flour, 1 tbsp sugar and 1/4 tsp salt. Cut in 8 tbsp cold cubed butter until coarse pieces remain. Add 3 tbsp ice water, then the remaining 1 tbsp as needed to form a cohesive dough; flatten into a disk, wrap and chill 45 minutes.
Melt 2 tbsp butter in a small light-colored skillet over medium heat, swirling until the milk solids turn golden-brown and smell nutty, about 5 minutes. Immediately transfer to a cool bowl and let stand about 5 minutes, including all brown bits.
Core and slice 3 firm apples thinly. Toss with the browned butter, 1/4 cup packed brown sugar, 1 tbsp cornstarch, 1 tbsp lemon juice and 1/2 tsp cinnamon. Heat the oven to 400°F and line a rimmed sheet with parchment.
Roll chilled dough to about a 12-inch circle on a lightly floured surface; move to the sheet. Arrange the apples in the middle, leaving a 2-inch border, and pour over any measured filling juices. Fold the border over the edge of the fruit in loose pleats.
Bake about 35–45 minutes until the crust is deep golden and apples tender, shielding any darkening edge if needed. Cool on the sheet for 20 minutes, then cut into eight wedges. Test the crust and filling for leakage before publication.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 70 minutes, included in the total.

Untested estimate: 5 minutes browning butter plus up to 45 minutes baking; 45-minute dough chill, 5-minute butter cool and 20-minute finished-galette cool included. Oven preheat excluded.

Prep Time: 30 minutes
Chilling, resting or cooling: 70 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: One of eight galette wedges, no optional topping