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Apple galette with chopped walnuts on a white plate seen from above.

Apple Galette (Gluten-Free)

Josefina Almond Yes
This Gluten-Free Apple Tart is a simple, rustic dessert perfect for fall or any occasion. Made with a buttery crust and fresh apples, this easy galette comes together with less effort than traditional pie. This recipe is a delicious go-to for holidays, gatherings, or weeknight baking.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting time 1 hour
Total Time 2 hours 10 minutes
Course Desserts
Cuisine International
Servings 8

Ingredients
  

For the crust:

  • 2 and ¼ cups gluten-free all-purpose flour
  • Pinch of salt
  • 2 tablespoons sugar
  • 1/2 cup unsalted butter, cooled and diced
  • 1/4 ice-cold water
  • egg wash, 1 egg beaten + 1 tablespoon water

For the filling:

  • 4 apples, peeled and sliced
  • 1/4 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped toasted walnuts, optional

Instructions
 

  • Place gluten-free all-purpose flour, salt, and sugar in a food processor. Add the diced cold butter and process until crumbs form. Add the water and process until just beginning to clump. You can also make the dough by hand.
  • Take the dough out and, using your hands, shape the dough into a ball. Flatten into a thick disc, cover, and let it rest in the refrigerator for at least 1 hour.
  • Place the peeled and sliced apples, lemon juice, brown sugar, and cornstarch in a medium bowl. Set aside.
  • Roll out the dough on a lightly floured (GF flour) counter and then transfer to the prepared pan. Arrange the apples in the center of the dough, leaving space around the edge. Fold the edges of the dough to form a rustic tart. Place the galette in the refrigerator and chill while you preheat the oven.
  • Preheat the oven to 375°F (190°C). Once preheated, brush the edges of the tart with egg wash (1 egg + 1 tablespoon of water) and sprinkle with sugar. Divide 1 tablespoon of diced butter over the apples.
  • Bake for 40 minutes or until golden brown. Keep in mind that all ovens are different.
  • Sprinkle with chopped toasted almonds and serve warm with whipped cream or a scoop of ice cream.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Reheat the cake in a medium oven for 10 minutes before serving.
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