Autumn biscuit
4 servings
60 minutes
Autumn galette is a fragrant, cozy dish of French cuisine that embodies the warmth of fall. Its history roots in rural baking traditions where village women created open pies from simple ingredients. The delicate crispy dough with a golden crust envelops a filling of sweet apples, blackberries, and subtle almond aroma. The combination of fruity tartness and caramelized sugar makes the galette's flavor rich yet balanced. It is made without a mold, giving it a rustic charm. Autumn galette can be served warm with a scoop of vanilla ice cream or a cup of fragrant tea — the perfect treat for leisurely autumn evenings.
1
Sprinkle 140 grams of flour on a dry working surface. Add 30 grams of very cold butter, cut into cubes, and chop finely. Add salt and another 60 grams of butter. Chop it less finely, leaving pea-sized pieces. Transfer the flour and butter to a bowl.
- Wheat flour: 170 g
- Butter: 100 g
- Salt: 0.3 teaspoon
- Butter: 100 g
2
Pour 100 ml of ice water into the dough with a spoon, kneading it as if gathering something loose in your hands. A ball will form — it shouldn't be smooth and pretty, the main thing is that it doesn't fall apart. Wrap it in film and put it in the fridge for at least an hour — it's important for the butter in the dough to freeze. In the meantime, you can peel the apples and cut them into not too thin slices.
- Apple: 3 pieces
3
Roll out the dough to a thickness of 4 mm and cut a circle 3 cm larger in diameter than the baking form. Transfer it to a flat form lined with parchment. Mix a tablespoon of flour with half the sugar and almonds, sprinkle over the galette, and arrange the apples on top in concentric circles, overlapping.
- Wheat flour: 170 g
- Sugar: 6.5 tablespoons
- Almond: 2 tablespoons
- Apple: 3 pieces
4
Wrap and pinch the edges of the dough. Melt the remaining 10 grams of butter and brush the edge of the galette with it. Sprinkle the apples with two to three tablespoons of sugar. Now preheat the oven to 200 degrees and bake the galette at this temperature for about fifteen minutes.
- Butter: 100 g
- Sugar: 6.5 tablespoons
5
Reduce the oven temperature to 180 degrees and leave the galette in for another thirty to forty-five minutes, until the dough turns golden brown. Ten minutes before it's done, place blackberries on the apples, sprinkle with a little sugar, and return to the oven.
- Blackberry: 15 pieces
- Sugar: 6.5 tablespoons