This is the easiest Apple Galette recipe! This single serving dessert features chopped apples spooned into the center of an easy to make flour crust then topped with a mix of sugar, cinnamon, and nutmeg. There’s no need for any special dish. A galette is rustic, simple, and incredibly delicious!
This lovely apple galette is one of my favorite dessert recipes to make. Although I love making a good pie filled with fruit, I’d much prefer making a galette instead.
This rustic looking apple galette has all the delicious elements of an apple pie – a buttery, flaky crust and sweet and tender baked fruit. A galette is a wonderful alternative to pie, it’s a rustic, free form tart that is cooked on a baking sheet instead of in a pie pan.
An apple galette begins with an incredibly simple dough that takes just minutes to make. The dough is flattened, then filled with sliced or chopped apples. It’s a dessert that’s so much easier to make than a pie but equally delicious.
A galette is a dessert I often make when I have friends over for dinner. It’s a dessert that will definitely impress but is still so easy to make. When you top an apple galette with a scoop of vanilla ice cream or a spoonful of whipped cream, it can be a real show stopper.
If you’re looking for an easy fruit pie recipe, especially if you’re a beginner or a timid baker look no further than a galette. There is perhaps no easier baking project than a no stress galette.
What Is A Galette?
A galette is a French pastry similar to a tart or a pie. At its simplest, a galette is pastry dough wrapped around fresh fruit.
In the case of this lovely single serving apple galette, fresh chopped apples are spooned into the center of an easy to make flour crust and dusted with cinnamon sugar.
The free form pie dough doesn’t need any special pan or dish. It’s rustic looking and very forgiving.
What Is The Difference Between A Galette And A Crostata?
A galette and a crostata are essentially the same. A galette is French, a crostata is Italian.
How To Make An Apple Galette
Scroll down to the recipe box for the complete recipe instructions and ingredient list
Make the dough.
For the crust you will need:
- all purpose flour
- ice water
Scroll down to the recipe box for complete instructions
Combine the ingredients together in a small bowl. Turn the dough out onto a piece of plastic wrap.
Flatten into a disc and wrap completely in the plastic wrap. Refrigerate for 20 minutes.
While the dough is chilling, gather the ingredients for the apple filling.
For the filling you will need:
- a beaten egg for brushing around the edges of the dough
See photos below
After the dough has chilled, unwrap and place on a piece of parchment paper.
Cover with a second piece of parchment paper. Using a rolling pin roll the dough into a 6-inch round circle.
Place the parchment paper with the dough onto a baking sheet and remove the top piece of parchment.
- Spoon chopped apples into the center of the dough, leaving a 1-inch space around the sides.
- Drizzle honey over the apples.
- Mix together the sugar, cinnamon, and nutmeg and sprinkle over the apples.
- Dot with butter
- Fold the rim of the dough up and around the filling.
Bake for 20 minutes.
Tips For Making Homemade Galettes
Galettes are so much easier to make than pies and tarts. There are a few key things to keep in mind when making a galette from scratch:
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- Use cold butter in the galette dough. This is so important! Cold butter will give you a flaky crust.
- For a single serving galette, roll the galette dough into a 6-inch circle. If your galette dough is too thick, the crust will be chewy and not flaky. It will also be too small to hold all of the filling. Try to aim for a uniform 1/8-inch thickness for best results.
- Don’t overstuff the galette. If too much filling is added, the crust might not bake properly.
How To Store A Galette
Galettes are best eaten the day they are made.
Since this is a single serving apple galette recipe, you may not have to store it. However, if you do want to make a galette ahead of time, store it loosely covered, at room temperature, for up to 2 days.
Other Apple Recipes
If you like this apple galette recipe, you might also like to try these single serving and small batch apple recipes:
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For examples of the dishes we use, please visit our Store page.
Apple Galette Recipe For One
For The Crust
- 5 tablespoons all-purpose flour
- 1 teaspoon granulated sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons cold butter
- 2 teaspoons ice water
For The Filling
- 1 medium apple
- 1/2 teaspoon honey
- 1 1/2 teaspoons granulated sugar
- 1/8 teaspoon ground cinnamon
- pinch ground nutmeg
- 1/2 tablespoon cold butter , cut into small pieces
- 1 small egg , beaten
To Make The Crust
- Heat oven to 400 degrees F (200 degrees C).
- In a small bowl, mix together flour, sugar, and salt. Using a fork, cut in the butter until mixture resembles wet sand.
- Add water and stir to form dough.
- Turn the dough out onto a piece of plastic wrap. Flatten into a disc and wrap completely in the plastic wrap. Refrigerate for 20 minutes.
- After the dough has chilled, unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment paper. Using a rolling pin roll the dough into a 6-inch round circle about 1/8-inch thick.
- Place the parchment paper with the dough onto a baking sheet and remove the top piece of parchment.
- Peel, halve and core the apple. Thinly slice or chop the apple and spoon the pieces into the center of the dough, leaving a 1-inch space around the sides. Fold the rim of the dough up and around the filling.
- Drizzle the honey over the apples.
- In a small bowl, mix together the sugar, cinnamon, and nutmeg. Sprinkle evenly over the apples and dot with the pieces of butter.
- Brush the crust with the beaten egg and sprinkle the crust with 1/4 teaspoon of sugar.
- Bake for 20 minutes, until crust is golden
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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