Go Back

Apple Galetta

Course Dessert
Author Carolyn


  • 5 large apples
  • ¼ C sugar I use 1 Tablespoon
  • 3 T butter cut into small pieces
  • 4 T apricot preserves
  • 1 T Calvados or Cognac optional

Pâte Brisée (Cut this amount in half for a single crust)

  • 3 C all-purpose flour
  • 1 C sweet cream butter cold and cut into slices or shavings
  • ½ t salt
  • ¾ C ice-cold water approx


  • Make the Pâte Brisée. Roll out the dough 1/8 – 1/16” thick, in a shape that fits a cookie sheet.
  • Slice apples 1/4” thick. Chop odd ends coarsely.
  • Fill dough, and place slices on top about 1 1/2” from outside edge of dough.
  • Bring up border of dough and fold over apples.
  • Sprinkle apples with sugar and pieces of butter.
  • Bake 400° 65- 75 minutes, until well-browned and crusty.
  • Slide onto a board.
  • Dilute apricot preserves with alcohol or 1T water. Spread on apples.
  • Serve lukewarm, cut into wedges.

Pâte Brisée

  • Mix flour, butter and salt together very lightly, so butter remains visible.
  • Add water and mix very fast with hand, just so dough coheres.
  • (Cut dough in half if you made full recipe)
  • Refrigerate 1-2 hours, or use right away (if you use it right away the butter will be soft and may need extra flour in the rolling process).


October 2010