Baked Cinnamon-Spiced Apple Galette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rustic free-form tart with thinly sliced apples tossed in cinnamon and brown sugar, wrapped in flaky buttery pastry for a warm dessert. This French-inspired recipe, ready in about 80 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 40 min Serves 6 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: To make the pastry, place 1 1/4 cups all-purpose flour and 2 tbsp granulated sugar in a large bowl. Add 6 tbsp cold cubed unsalted butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
  2. Step 2: Drizzle 3 tbsp cold water gradually into the mixture, stirring until dough just comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  3. Step 3: In a medium bowl, toss 2 peeled, cored, and thinly sliced large apples with 1/4 cup brown sugar, 1 tsp ground cinnamon, and 1 tsp lemon juice until evenly coated.
  4. Step 4: Preheat oven to 400°F. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
  5. Step 5: Arrange the apple slices in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the apples, pleating to form a rough edge.
  6. Step 6: Brush the dough edges with 1 beaten egg for shine. Bake for 35-40 minutes until crust is golden and apples are tender.
  7. Step 7: Cool for 10 minutes before slicing and serving warm.

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