Sweet and buttery cinnamon-coated apples nestled in a flaky pastry crust coated with a peach jelly glaze! This apple galette with puff pastry is the perfect way to use abundant fall apples and turn them into a beautifully rustic and decadent dessert in less than an hour.
Fall is a baker's dream season! This is the time of year when you can find an abundance of veggies and fruits for your favorite desserts. Think pumpkin, cranberries, figs, and plump, juicy apples. If you've had a chance to check my recipe list, you'd know that I love making desserts out of apples. And when the recipe is as simple and easy as this one is, I make it all season long!
Apple galette is a flat, tart-like version of the classic Apple Pie. This recipe uses pre-made puff pastry that you can buy from the frozen section of any grocery store. It is perfect if you are pressed for time but still want to make a dessert to impress your guests!
Why you'll love this recipe
- This is an easier and quicker way to make the famous French pastry featuring ready-made puff pastry and fresh in-season apples. Assembling it will take less than 15 minutes, and you'll have apple tarts as good as any you find in a French bistro.
- While apples are my fave filling when making a Gallete, you can use other fruits or berries for variation!
- This dessert is delicious as it is, but it turns into a dream when served with a scoop of vanilla ice cream on top!
- Made on a baking sheet, so you get several slices in one batch- perfect for a night of entertaining.
Key ingredients and why we use them
This simple recipe uses fresh apples and store-bought puff pastry for a quick and easy apple tart.
Puff Pastry Sheet: While you can make one from scratch, I find using ready-made puff pastry super convenient! However, feel free to make one from scratch if you have the time.
Apples: Use baking apples that hold their shape for this tart. I enjoy gala, fuji, or honey crisp apples when making this recipe.
Cinnamon: What can be a more perfect pairing than cinnamon and apples? They positively scream fall. If you do not have cinnamon, allspice and nutmeg are great substitutes.
Brown Sugar: This will help caramelize the apple filling and give it a nice color and texture.
Peach Jelly: While this is optional, I enjoy its flavor boost and the added shine!
Equipment
You'll need the following pieces of equipment to make this recipe.
- Silicone Brush: For the egg wash and peach jelly coating.
- Rolling Pin: You'll need this to roll out the puff pastry into an 8 by 11-inch rectangle. If you do not have one, you can use a wine bottle or a tall glass instead.
- Baking Sheet: I used a 9x12 baking sheet for this recipe. But any size will do, depending on the size of the galette you like.
I like to use a silicone mat or parchment paper to place under the galette while baking. This helps with easier cleanup, as some juices do escape while baking.
Heather's helpful hints
Here are a few of my helpful hints for success when making your apple galette!
- Coat both the surface and rolling pin lightly with flour to prevent it from sticking.
- You want to refrigerate your puff pastry after rolling it out into a rectangle. It will be difficult to work with if you leave it out at room temperature for too long.
- Some juices may leak out of the tart onto the pan and burn the pan. Simply scrape any parts away from the tart once it's baked.
Step-by-step instructions
This apple galette with puff pastry is simple to make using the step-by-step instructions below.
Step 1) Peel, core, and slice the apples into ⅛-inch thick slices. Place apples in a bowl with brown sugar, flour, cinnamon, and lemon juice. Stir to combine.
Step 2) Thaw your puff pastry at room temperature. Arrange the apple slices in slightly overlapping rows to within 2 inches of the edge.
Step 3) Fold the edge of the dough over the apples. Brush the crust with the beaten egg and sprinkle with turbinado sugar. Sprinkle the cubed butter over the top of the apples. Bake for 34-45 minutes.
Step 4) Heat the peach jelly and water in the microwave while the tart cools. Use a silicone brush to coat the apples with the warm jelly. Serve warm with vanilla ice cream.
Recipe variations
This recipe can be adapted to make different fruity variations! Do not be afraid to try making these sweet tarts using other fillings. Here are some great options to try.
- Peaches
- Strawberry
- Blueberries
- Plums
- Cherries
When using juicy fruits for your filling, you can mix in a bit of flour or cornstarch to prevent your galette from turning soggy. You can also use other jelly flavors for the glaze. I think orange marmalade and pear jelly would both be delicious!
Storing notes
Your apple galette with puff pastry is best enjoyed warm right off the oven, and on the day it is made. The flakiness will not last for long, and the bottom will become soggier the longer it is stored.
Related recipes
Looking for more apple-loaded desserts? Try these too!
- Apple Tarte Tatin- consists of caramelized apple slices oven-baked in a skillet with the pastry on top. Add in a cup of chai tea for even more deliciousness.
- Apple Praline Cake- The flavors of cinnamon and apple meld together in a moist and flavorful cake with a surprise cream cheese filling!
- Mini Apple Tart- sweet apple filling paired with a buttery crumble topping. They will make the perfect accompaniment to any party or celebration!
Recipe
Apple Galette with Puff Pastry
Equipment
- silicone brush
- Rolling Pin
- baking sheet
Ingredients
Pastry Ingredients
- 1 puff pastry sheet
- 1 tablespoon flour
Apple Filling Ingredients
- 2 large apples peeled, cored, and sliced
- ¼ cup brown sugar
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter cold and cubed
Egg Wash Ingredients
- 1 egg beaten
- 2 tablespoons turbinado sugar
Garnish Ingredients
- 2 tablespoons peach jelly
- 1 tablespoon water
- vanilla ice cream for serving
Instructions
Thaw Puff Pastry
- To thaw your puff pastry at room temperature, remove the pastry sheets from the box and outer wrapping. Thaw the pastry sheets until the pastry unfolds easily—no more than 40 minutes.
Make the Galette
- Place a rack in the center of your oven. Preheat the oven to 375 degrees Fahrenheit for 20 minutes before baking your galette.
- Thaw your puff pastry at room temperature for 40 minutes. Lightly flour your countertop and roll out the puff pastry to an 8-inch by 11-inch rectangle. Transfer the puff pastry to a parchment-lined baking sheet and place it in the refrigerator.
- Peel, core, and slice the apples into ⅛-inch thick slices. Place apples in a bowl with brown sugar, flour, cinnamon, and lemon juice. Stir to combine.
- Arrange the apple slices in slightly overlapping rows to within 2 inches of the edge. If the apple mixture has some liquid in the bottom, do not pour this into the pastry crust. Fold the edge of the dough over the apples. Brush the crust with the beaten egg and sprinkle with turbinado sugar. Sprinkle the cubed butter over the top of the apples.
- Bake for 35-45 minutes, or until the filling is bubbly and the crust is golden and cooked through. Remove from the oven and allow the tart to cool for 5 minutes.
- Heat the peach jelly and water in the microwave while the tart cools. Use a silicone brush to coat the apples with the warm jelly. Serve warm with vanilla ice cream.
Notes and Tips
- Puff Pastry: You want to refrigerate your puff pastry after rolling it out into a rectangle. It will be difficult to work with if you leave it out at room temperature for too long.
- Baking Tips: Some juices may leak out of the tart onto the pan and burn the pan. Simply scrape any parts away from the tart once it’s baked.
- Make Ahead: This tart is best served warm, and on the day it is made.
- Apples: Be sure to use baking apples that hold their shape for this tart. I enjoy gala, fuji, or honey crisp apples in this recipe.
- Peach Jelly: Covering the apples with warm peach jelly is an optional step. I enjoy the flavor boost and the added shine! Feel free to substitute with your favorite flavor—I think orange marmalade and pear jelly would both be delicious.
Nutrition
This recipe was originally posted in September 2013. It was updated in November 2022 with new pictures and a few updates to the recipe.
Rick
Heather, such a genius idea to use the frozen puff pastry in this recipe. It’s such a timesaver. Have you ever tried using a traditional pie crust, just out of curiosity?
milkandbun
I do like galettes!!! Your looks so lovely and beautiful! :)
Heather @ Sweet Precision
Oh thank you!! They are so simple and delicious to make :)
the winegetter
Tracy really is the best...
Heather (Sweet Precision)
Yes she is!!
MOM
I am munching on a Zestar apple as I write. It is a WONDERFUL early Minnesota apple that is almost as jucy and crisp as our later-in-the-season Honey Crisp apple hybred from the University of Minnesota. I join your 'simple' band wagon as you know you take after your father who loves to cook. Even I may make this during our apple seasons!
Heather (Sweet Precision)
I can't wait for even more fall apples! The Honey Crisp apples at the grocery store were absolutely humongous last week. Matt and I may very well have to find our way to an apple orchard one of these weekends.
Heather (Sweet Precision)
Well said Francesca! I often find that I have to wait until I'm inspired to write something. Sometimes I bake a dessert and take my pictures, but find that I have to wait a couple weeks until I know what I want to write. The simplicity is what won me over with this recipe. Anything that can look fancy but doesn't take time is a recipe worth saving in my book. I wouldn't have found it without Tracy's suggestion!
Francesca
I totally relate. It's not always easy to decide what to blog about. I think it's all about inspiration. If you are not inspired, you better wait ... it will come to you eventually. ;-)
I love Tracy's ideas. She is so generous and funny and always eager to help others.
Your apple gallete is crazy gorgeous and very easy to make. A lethal combination! :-)
Tracy Lee Karner
Totally off the topic, Heather, but I'm going to do another bloggers' community late this month, on the theme of "pumpkin party." I'd like to feature you. Would you consider sending me a link to something you've posted or will soon post (related to pumpkins) and I'll incorporate it in my blog and link back to you. Then you can, if you want, share or repost...
Heather (Sweet Precision)
I love the idea Tracy, and I'm honored that you would ask! I loved your last round-up. It inspired me to make a butternut squash recipe similar to Francesca's this past weekend and it was wonderful! I'll look through my pumpkin recipes and send something your way!
Just Add Attitude
Your galette looks lovely and sounds simple to make, which is, I think, a good combination. I love the images you have take for this post.
Heather (Sweet Precision)
Thank you so much! I have to admit the simplicity was a major plus for me. Something that you can pull together in 15 minutes is exactly my kind of dessert!
matt
This was sooooo amazing. I only wish i wish I had ice cream to go with it. Note to everyone always eat warm!!!!!
Heather (Sweet Precision)
We devoured it in only two days!! I have no regrets... except that it's gone now :(
Jan
Have you heard of a Pluot? It's a cross between a plum and an apricot. It's delicious. You should make something with it.
Heather (Sweet Precision)
That sounds delicious! A cross between two of my favorite summer fruits! Have you seen them in the grocery store or somewhere else?
Stefano
A delicious creation, Heather, and another excellent example of Tracy's concept of "cooperative blogging" after her recent idea about soups.
Way to go, Heather and Tracy! :-)
Tracy Lee Karner
Isn't it beautifully fun? How we all interconnect!
Beautiful galette, Heather! I love that your cookie sheet looks just like mine... (and galette is my new favorite go-to pastry, quick and simple--and luscious with pears, too.)
Heather (Sweet Precision)
The connections are most definitely what make blogging fun! It's what keeps me motivated and makes me want to continue. When I first started my blog, I wasn't sure how long I wanted to maintain my site. But now I'm hooked and don't see myself stopping anytime soon :)