Apple biscuit
4 servings
180 minutes
Apple galette is an elegant and simple French dessert that combines tender, crumbly dough with aromatic fruit filling. Its history traces back to provincial French cuisine, where simplicity and flavor always went hand in hand. The galette requires no baking dish, and its freeform, slightly messy edges give it a special rustic charm. The filling of thin apple petals arranged in a spiral caramelizes during baking, creating a rich sweet flavor with a hint of tartness. Almond flour adds depth and sophistication. The galette is perfect for cozy family evenings as well as festive tables. It is served warm, often with a scoop of vanilla ice cream or lightly dusted with powdered sugar and cinnamon, making the taste even more magical.
1
For the dough, mix flour (285g), sugar (1 tsp), and salt in a bowl. Place it on a large cutting board. Cut the butter (180g) into 1 cm cubes and put it in the freezer while preparing the dough.
- Wheat flour: 285 g
- Sugar: 7 teaspoons
- Salt: 0.3 teaspoon
- Butter: 205 g
2
Cut one third of the butter into the flour with a knife until the flour turns a light yellow color and acquires a sandy texture. The largest pieces of butter can be 1-1.5 mm in size.
3
Take the remaining butter and 'chop' it into the flour so that the largest pieces of butter are the size of small peas. Transfer the flour with butter to a bowl. Sprinkle 3-4 tablespoons of ice water over the surface of the flour. Then, plunge your hand into the flour mixture, lift your palm, squeeze your fingers and release the dough, letting it fall back into the bowl. Continue in this manner to gradually incorporate 100 g of ice water into the dough. It must not be kneaded! Gather the dough into a disc, wrap it in plastic wrap and refrigerate for at least two hours.
4
For the filling, use Granny Smith, Fuji, Pink Lady, Golden apples, and any firm baking apples that won't turn to mush. Peel the apples, cut them in half, remove the core with seeds, and slice the fruit into thin petals.
- Apple: 5 piece
5
Preheat the oven to 215°C. Line a baking sheet with parchment paper. In a bowl, mix flour, almond flour, and 2 tablespoons of sugar.
- Wheat flour: 285 g
- Almond flour: 2 tablespoons
- Sugar: 7 teaspoons
6
Take the dough and divide it into two parts. Roll each into a circle 1-2 mm thick. Place on a baking sheet lined with parchment paper and put in the fridge while you make the filling. In the center of the chilled dough, place a mixture of almond flour, regular flour, and sugar, leaving a 2 cm edge. Arrange the apple slices in a spiral so that they overlap. Sprinkle all with 3 tablespoons of sugar. Fold the edges of the galette, brush with melted butter, and sprinkle with the remaining sugar.
- Almond flour: 2 tablespoons
- Wheat flour: 285 g
- Sugar: 7 teaspoons
- Butter: 205 g
- Sugar: 7 teaspoons
7
Bake at 215°C for 15 minutes, then reduce the temperature to 180°C and bake until done (another 15-20 minutes, but it depends on your oven's 'strength'). The edges and bottom of the galette should be well browned. 10 minutes before it's done, add extra raspberries, blueberries, or blackberries on top of the galette. Bake with the berries for another 10 minutes.
8
Before serving, you can sprinkle a mixture of powdered sugar and cinnamon through a sieve.