Bakers and non-bakers alike love a simple apple galette. This free-form pastry is easy, forgiving, and just plain cozy. I added a butter rum syrup because…why not? Let’s face it, I’d have this galette for dessert or even breakfast!
I am of the firm belief that if you are deeply craving something…say your sweet tooth is calling for a bite of melt-in-your-mouth chocolate
…or your brain will simply not rest until you’ve had a piece of flaky baklava, a bite of that fruit tart, or an apple empanada all to yourself
…you just go for it!
I don’t need to explain today’s apple galette recipe, do I? Born out of a sheer moment of mad craving for a little bite of cozy, sweet pastry.
A galette, or crostata to the Italians, is by its very definition a free-form pastry. It is not a pie. It is not a tart. It is the in between–a rustic-meets-elegant type pastry.
For today’s apple galette, I went with a basic galette dough recipe. The difference, you will notice, is that I mixed my all-purpose flour with a portion of semolina flour which gave a slightly rougher feel to the dough. You can also use corn flour, or simply stick with all-purpose flour.
A word about the butter rum syrup. I did not use jam or honey–nor very much sugar– to amp up the apple topping. Instead my mind went to a warm syrup. Sometimes, it’s nice to give individuals the option to control how sweet their dessert will be. And I thought, the syrup might as well be boozy! A generous drizzle of this easy butter rum syrup, and your guests will instantly dub you a hero! You may have trouble getting rid of them, you have been warned. If you have children, you can certainly serve them a piece without the boozy syrup (I assure you, that’s what I did)!
Here is the step-by-step for today’s simple apple galette recipe with butter rum syrup:
(print-friendly recipe to follow)
Begin by making the basic galette dough. In a bowl, whisk together the all-purpose flour, semolina flour, sugar and salt. Add 1/2 of the butter and work the dough with your hand until the mixture resembles coarse meal. Add the remaining butter and continue to work the dough (the largest piece of butter should be pea-size).
Now add the water and mix with your hands until the dough comes together. Flatten the dough into a disc and warp it with plastic. Refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 400 degrees F, and begin to prepare the apple topping.
Place the apple slices in a deep dish. Pour the rum on top and let it rest for 15 minutes, then add the sugar, cinnamon and nutmeg.
When ready, with a rolling pin, roll the dough out onto a lightly floured surface to form a large rectangle. Carefully transfer the dough to a large baking sheet lined with parchment paper.
Discard the rum in which the apples were soaking. Arrange the apple slices in two overlapping rows on the dough leaving about 1-inch boarder.
Fold the excess dough over the apple topping creating a frame. Brush the dough frame with the egg wash.
Finally, dot the top of the apple topping with the butter cubes.
Place the galette in the 400 F degree-heated oven and bake for 30 minutes. Rotate the baking sheet then bake for 30 more minutes until the pie crust is golden brown. (To achieve the charred look of the apple topping, broil very briefly watching carefully to avoid burning).
Remove the galette from the oven. Let it cool before slicing.
While the galette is cooling, prepare the butter rum syrup. In a sauce pan, combine the brown sugar, water and butter over medium heat. Cook for 1-2 minutes until the sugar has completely dissolved and the butter melted. Reduce the heat to low and add the rum. Let simmer for 2 more minutes. Remove from heat and pour warm on top of the apple galette. Enjoy!
Simple Apple Galette Recipe with Butter Rum Syrup
- Total Time: 1 hour 20 minutes
- Yield: serves 6
Description
Bakers and non-bakers alike love a simple apple galette. This free-form pastry is easy, forgiving, and just plain cozy. I added a butter rum syrup because…why not? Let’s face it, I’d have this galette for dessert or even breakfast!
Ingredients
For the Galette Dough
- 2 c. all-purpose flour
- 1/2 c. semolina flour (or corn flour)
- 1 tsp sugar
- 1/2 tsp salt
- 12 tbsp unsalted butter, cut into small cubes
- 1/2 c. ice water
For the Apple Topping
- 2 large baking apples (Pink Lady, for example), peeled, cut, cored and sliced into 1/4-inch slices
- 1/2 c. spiced rum
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 egg, beaten with 1 tbsp water (egg wash)
- 2 tbsp unsalted butter, cut into small cubes
For the Butter Rum Syrup
- 1 c. brown sugar
- 3/4 c. water
- 2 tbsp butter
- 1/2 c. spiced rum
Instructions
- Begin by making the basic galette dough. In a bowl, whisk together the all-purpose flour, semolina flour, sugar and salt. Add 1/2 of the butter and work the dough with your hand until the mixture resembles coarse meal. Add the remaining butter and continue to work the dough (the largest piece of butter should be pea-size). Now add the water and mix with your hands until the dough comes together. Flatten the dough into a disc and warp it with plastic. Refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F, and begin to prepare the apple topping.
- Place the apple slices in a deep dish. Pour the rum on top and let it rest for 15 minutes, then add the sugar, cinnamon and nutmeg.
- When ready, with a rolling pin, roll the dough out onto a lightly floured surface to form a large rectangle. Carefully transfer the dough to a large baking sheet lined with parchment paper.
- Discard the rum in which the apples were soaking. Arrange the apple slices in two overlapping rows on the dough (see photo) leaving about 1-inch boarder. Fold the excess dough over the apple topping creating a frame. Brush the dough frame with the egg wash.
- Finally, dot the top of the apple topping with the butter cubes. Place the galette in the 400 F degree-heated oven and bake for 30 minutes. Rotate the baking sheet then bake for 30 more minutes until the pie crust is golden brown. (To achieve the charred look of the apple topping, broil ever so briefly watching carefully to avoid burning).
- Remove the galette from the oven. Let it cool before slicing.
- While the galette is cooling, prepare the butter rum syrup. In a sauce pan, combine the brown sugar, water and butter over medium heat. Cook for 1-2 minutes until the sugar has completely dissolved and the butter melted. Reduce the heat to low and add the rum. Let simmer for 2 more minutes. Remove from heat and use warm on top of the apple galette. Enjoy!
Notes
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baked
- Cuisine: French
Try these delicious recipes:
Easy Apple Strudel with Phyllo
Why discard the rum used to soak apples?
Is there a reason you can’t use it make the syrup?
Or just drink it?
Hi Suzy,
This Apple galette looks so delicious, can’t wait to try it. I have one question, can I make the Rum sauce ahead of time & warm it up when I’m serving the galette or should it be poured when the galette is cooled from the oven. Will it be soggy if it’s poured ahead of time?
Hi, Angela. You should be able to make the rum sauce ahead and just heat and pour before serving.
I tried this dish today. First time baking something from scratch.
It came out very well. The instructions are very good.
I think will also go well with a scoop of vanilla ice cream.
Love that idea! Thanks, John!
Hi – I’d love to make thie Challah but being a family of one I don’t need too large a loaf I could never finish while fresh. Would cutting recipe in half be okay? And do you think I could use my bread machine? I have difficulty kneading dough.
Hi – I’d love to make this but being a family of one I don’t need too large a loaf I could never finish while fresh. Would cutting recipe in half be okay? And do you think I could use my bread machine? I have difficulty kneading dough.
Hi Suzy,
Do you have this recipe in metric measurements? I would really love to try baking this.
Hi Serene, here is a chart that allows you to convert the measurements: https://www.healthlinkbc.ca/hlbc/files/healthyeating/pdf/imperial-metric-conversions.pdf I hope this is helpful. Enjoy!
You had me at Rum Butter Syrup, but what a gorgeous Apple Galette! This is such a beautiful fall dessert, Suzy, but I sure could eat it for breakfast too!
Thank you, April! Really appreciate it, friend.
I adore galettes and this one is GORGEOUS.
I love the rustic charm of your galette. What a delightful dessert – perfect for the holiday season, too!
Thank you, Patricia! There is something about an imperfect pie, right?
What a gorgeous autumnal galette and just love the butter rum syrup:-)
This looks so good! And then you topped it with Butter Rum Syrup and made it look irresistible! Yum yum and yum! And, yes, this would be great for breakfast too!
Suzy… this galette looks absolutely gorgeous; it’s rustic, imperfect but so beautiful all at once! Now.. I have to find a rolling pin…. 😉
You are so right, Felicia! It’s imperfect…but that’s my kinda dessert, you know! Ya, go grab that rolling pin 🙂
I love the way a galette looks. Great that you made your own dough and who can say no to the addition of some rum.
I knew you’d agree with me on the rum addition, Peter 😉 Thanks for stopping in!
This is beautiful! My family would love it!
Thank you, Jessica! Mine did enjoy it and have asked for a repeat!
This galette sounds absolutely lovely. And that butter rum syrup?? YES PLEASE!
Nicole, thanks for stopping in! Glad you like the galette…and the rum syrup. I think that syrup is going to make it on more things soon. Pretty sure of it!
Looks so good and comforting! Great recipe.
Thank you, Florian! It really is comforting.