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apple galette on cutting board with two scoops of ice cream on top.

Apple Galette with Puff Pastry

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.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 slices

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.

Heather's Helpful Hints

  • 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

Serving: 1slice | Calories: 186kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 107mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!