A buttery pastry with a rich, fruity filling, this galette is what fall dreams are made of!
We love a good pie, but there’s something about the no-frills nature of a galette that’s appealing. This one, packed with rich fruit and nut flavors, will be your go-to dessert for the fall.
Apple, Walnut and Dried Cherry Galette
FOR THE CRUST
2 tbsp sugar
1 1/4 cup all-purpose flour
1 1/2 sticks (12 tbsp) unsalted butter
1/4 tsp salt
3 tbsp ice cold water
FOR THE FILLING
2 medium to large apples, cored and thinly sliced
2 tbsp brown sugar
1/4 cup walnuts, roughly chopped
1/4 cup dried cherries
2 tbsp butter
1/4 tsp salt
1/4 cup fig jam
1 egg, beaten
Granulated sugar for topping (optional)
Make the crust. Cut 1 ½ sticks of butter into small cubes. Place it in a reusable container and freeze for 10-15 minutes.
In a food processor, add the flour, salt and sugar—pulse to combine. Add the cold butter cubes and pulse until the butter is distributed with pieces the size of peas. Don’t over-mix. Add the cold water 1 tablespoon at a time, pulsing between each addition just until the mixture starts to come together. Pinch off a small amount of dough with your fingers. If it holds together, your dough is done! If it doesn’t, add an extra tablespoon of cold water.
Turn the dough out onto a piece of plastic wrap. Cover and form into a disk shape. Chill for at least 45 minutes to 1 hour (or overnight!).
Preheat the oven to 400 and line a baking sheet with parchment paper.
Melt butter in a large skillet and lightly sauté the sliced apples. Add the walnuts and dried cherries, and sprinkle with brown sugar and a pinch of salt. Toss a few times to combine and take the mixture off the heat. Let cool.
Roll out the dough to a circle shape approximately 12 inches in diameter. Remember, this is a rustic tart, so don’t feel like anything needs to be perfect or exact. You will want to work quickly, though, as the dough should still be cold when it goes into the oven. Transfer the dough onto the prepared baking sheet.
Using a pastry brush, apply a thin layer of fig jam to the crust, leaving a one-inch edge. Add the cooled apple mixture to the center of the dough. Fold the edges of the dough towards the center, crimping slightly as you go to make sure the dough is sealed and there are no cracks or holes.
Brush the top with the beaten egg and sprinkle granulated sugar over the top of the crust and filling.
- Bake for 30 minutes or until the dough is golden brown. Let the galette cool completely before you slice. Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.