Makes one 8-inch tart, to serve 6
Want more like this? See our recipe for Cranberry Pear Rustic Tart.
A galette is the essence of an everyday dessert – easy, delicious and beautiful. Choose your favorite fresh-crop apple for this dessert, or combine two varieties with different flavor profiles.
1 package Grand Central U-Bake Pie Dough, thawed as directed
2 to 3 large apples, peeled, cored and sliced ¼-inch thick
3 tablespoons light brown sugar
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
1 egg, mixed with 2 teaspoons water
MAKE THE TART
Preheat oven to 400 degrees. Place one 10.5-inch circle of pie dough on clean surface covered with baking parchment. Lightly roll with a rolling pin to limber up dough and smooth any wrinkles. Transfer to baking-parchment-lined sheet pan. Lay sliced apples over dough in shingle pattern, leaving a 1½
-inch pastry border. Combine brown and white sugars and cinnamon in a small bowl and sprinkle evenly over apples. Lift and fold up pastry border, letting the dough pleat each time you fold.
Chill tart 20 minutes before baking. Lightly brush pastry border with egg-water mixture and sprinkle crust with additional sugar.
Bake for 20 minutes. Reduce heat to 350 degrees, rotate the baking sheet and bake for an additional 20-30 minutes, or until pastry is golden brown and apples are tender. Cool on baking rack; serve warm or at room temperature, with lightly sweetened whipped cream or vanilla ice cream.