The perfect fall-inspired rustic dessert, a simple and delicious Apple Cinnamon Galette, topped with spiced rum sugared strawberries!
Galette: Pronounced guh-let. Really an open faced pie, with no need for tart pans and fancy edges.
While we’re calling this a dessert, I actually make it for breakfast, it’s low on the sugar and high on the fruit; perfect for getting me excited to actually leave the bed and those warm covers! Rain is falling in big drops in the yard, me and Nadav are snuggling on the couch, and the only thing I actually want to get up and trek into the kitchen for is this.
Especially if I was smart the day before and pre-made a pie crust or two(just double that crust and have it for next week!). This lovely Galette starts with an all-butter crust. . It is so simple and requires little hands on time. (for savoury pies like quiche I like to use this crust recipe).
A couple tips for the perfect flaky crust:
Handle the dough as little as possible. An over-worked dough is a tough one, literally.
Use cold butter. Take the butter out of the fridge right before you are going to make the crust. It won’t have time to melt and those little cubes are the secret to a flaky crust, you WANT to see flecks of butter! (warm butter melts into the dough and you lose that flakiness).
While the crust is chilling, prepare all the filling ingredients:
Slice the apples as thin as possible- easiest to do if you have a really sharp knife. I use a mix of green and red apples. First cut around the core into thirds. Then slice each third . While you’re slicing, try to keep the shape of the apple, and just leave them until you’re ready to add them to the galette.
Love baking with apples? Try this One Hour Cinnamon Apple Sweet Crumb Challah!
Make the cinnamon sugar– just mix the two up in a small bowl.
Macerate the strawberries. Macerating is just a fancy word for sugaring. Pour over some rum and sugar to coat the berries, and watch as the alcohol draws out all the sweet juices from the strawberries to create an instantly delicious syrup. I could eat this stuff on its own! Once the strawberries are ready to use, I like to roughly chop them up before adding to the galette.
Arranging the galette is the second best part of this recipe(besides eating it). Roll out the pie crust and transfer it to a baking sheet. It should be the size of a small pizza.
To keep the galette from getting soggy on the bottom, dust it lightly with flour before adding the apples and cinnamon sugar. This will keep the bottom of the pie firm even under a pile of fruit.
Fill the centre with the apples- simply press down on each apple third and the slices will fan out. Fold up the edges of the crust towards the centre, and brush those edges with egg for a golden colour. Sprinkle everything with cinnamon sugar and add some cubed butter to the top of the apples. The butter will melt and add flavour as well as mix with the cinnamon and create a little caramel-slurry on the bottom of the galette, which is just delish.
When our rustic beauty is out of the oven, drizzle over the strawberries, slice the thing up and eat!!! While this is insane hot out of the oven, it is great at room temperature as well.
I hope you love this Apple Cinnamon Galette with Rum Sugared Strawberries like we do- be sure to leave a review and a comment below if you make it, and always share your photos with us on Instagram! As always, Happy Cooking!
Apple Cinnamon Galette with Rum Sugared Strawberries
- 1 1/2 cup sifted white flour
- 100 grams cold butter, cubed
- 1/4 tsp salt
- 1 tsp White sugar
- 1 M egg
- 1-2 Tbs ice water
Apple Cinnamon Filling
- 3 M apples, skin on
- 3 Tbs sugar
- 2 tsp cinnamon
- 1 small egg
- 1 tsp Water
- 50 gram cold butter, cubed
Rum Sugared Strawberries
- 1/2 cup strawberries- fresh or frozen
- 2 tsp rum
- 2 tsp sugar
- To the bowl of a food processor fitted with the “S” blade, add the flour, cubed butter, salt, and sugar. Process until the mixture looks like coarse crumbs. Add the egg and one Tablespoon of ice water(just the water! not the ice!), and pulse 12-15 times. There should still be visible flakes of butter in the mixture. Unplug the processor and press a bit of the dough between your thumb and pointer finger. If the mixture holds together, and doesn’t fall apart in crumbs, it is ready! (if not, although you shouldn’t have the problem, just add 1/2 Tbs of ice water and blend again).
- Empty the dough out onto a clean work surface and gently gather it into a ball. Do not knead the dough. You want to touch it as little as possible- an over-worked dough is NOT a flaky dough! Wrap the ball of dough in plastic wrap, or a sandwich bag, and place it in the fridge for 30 minutes, or if your’e in a rush, the freezer for 10-15 minutes to chill. Meanwhile, prepare the filling.
Apple Cinnamon Filling
- Prep the apples: slice each apple into three chunks, around the core. Slice each third into thin slices, really as thin as possible. I leave the skin on- it has a lot of nutrients and looks beautiful! TIP: try to keep the shape of the apple as you cut them, and leave them in said shape until you are ready to place on the pie. Combine the cinnamon and sugar in a small bowl and set aside.
- Whisk egg with water and set aside. Preheat oven to 350F/ 175C.
Rum Sugared Strawberries
- Add the strawberries to a bowl, sprinkle over the sugar and pour in the rum. Mix to combine, cover, and set aside. The rum and sugar will draw out juices from the berries and make a delicious sauce.
- Lightly flour your work surface. Roll out the dough to the size of a small pizza- it shouldn’t be thick, it shouldn’t be paper-thin either(if you can see it’s going to rip when you pick it up that is too thin!)- use your better judgement. Transfer to a baking sheet fitted with a parchment paper.
- Lay the apples in the centre of the dough disc, leaving about 2 inches around the edges to fold over. If you were able to keep the general shape of the apple thirds, all you have to do is press down on the apple slices and they’ll fan out into a pretty shape. Arrange them in the centre of the galette. Sprinkle over the cinnamon sugar mixture, leaving a bit for the crust. Fold over the edges of the crust towards the centre of the pie, overlapping as needed. Brush with egg, and sprinkle with cinnamon sugar. Sprinkle over the cold pieces of butter-50 grams. Just dot the apples with butter. You got this.
- Bake for about 35 minutes at 350. Crust should be golden, apples soft. Remove from the oven, drizzle over the sugared strawberries, slice, and EAT!
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