Author Notes: I love the combination of apples and maple and was really craving something apple-y and maple-y one day. Since I didn't have enough apples to make a full on pie, I whipped together this little "tart." Totally hit the spot! The little squeeze of lemon on top just cuts through the sweetness of the maple syrup just right to bring a little "crispness" back to the flavor of the apples. I've tried this with various different apples, and I've found that Honeycrisp works the best, both in flavor and in texture.
It's important to let the crust cool in the refrigerator both times. You want to keep the butter cold and not let it melt. It will melt in the baking process and this makes the crust flaky! —Radishandhare
cup all-purpose flour
teaspoon granulated sugar
teaspoon table salt
tablespoons unsalted butter, cold and cut into 1 inch pieces
tablespoons ice water
medium apples, preferably Honeycrisp
tablespoon ground cinnamon
teaspoon ground nutmeg
tablespoon all-purpose flour
cup sliced almonds, chopped or crushed to make smaller
cup pure maple syrup
tablespoon butter, melted
- Combine 1 cup flour, 1/2 teaspoon sugar, 1/8 teaspoon salt in a medium bowl.
- Using a fork, two table knives or a pastry cutter, cut in the chilled butter until the mixture resembles coarse cornmeal.
- Mix in 4 tablespoons of ice water one tablespoon at at time, making sure to incorporate all of the dry ingredients.
- Knead very briefly, if needed, to incorporate all dry ingredients.
- Refrigerate for at least 30 minutes while you prepare the filling.
- After the dough has rested 30 minutes, roll it out on a well floured surface until it is approximately 1/8 inch thick. Don’t worry about getting it into a perfect circle. It won’t be perfect; it's not supposed to be perfect! Just make sure it’s in a circular shape and it’s approximately 1/8 inch thick and you’re good to go.
- Return the dough to the refrigerator for another 30 minutes. I find it’s easier to transfer the dough to the baking tray before this last refrigeration period and refrigerate the dough on the tray it’s going to be baked on, but it’s not necessary. Also, you might want to line the baking sheet with either baking parchment or aluminum foil to make clean-up easier.
- Preheat oven to 400 degrees Fahrenheit.
- Peel the three apples and slice them 1/4 inch thick.
- Toss the sliced apples with the 1 Tablespoon cinnamon, 2 teaspoons ground nutmeg and 1 Tablespoon flour. Set aside.
- Remove the pre-rolled dough from the refrigerator and sprinkle 2/3 of the almonds on the dough in a circle, leaving approximately 1.5 inches clean around the edge.
- Arrange the apples on top of the almonds. I arranged them lying on their sides, slightly overlapping in two circles, one outside and one inside circle. You want to make sure that they are evenly spaced so they cook evenly.
- Sprinkle the remaining almonds on top of the apples.
- Drizzle the juice of 1/2 lemon on top of the apples and brush the apples with maple syrup.
- Carefully fold the edge of the crust over the fruit to make the crust. Rotate the tart and crimp the dough over itself as needed. Repair any tears in the crust as they occur by pinching the tear together until it sticks.
- Brush the crust with melted butter.
- Bake the tart in the lower 1/3 of the oven at 400 degrees for 45 to 50 minutes, brushing the apples again with maple syrup when there is approximately 5 minutes of cooking time remaining. Remove the galette from the oven to cool when the crust begins to brown. After removing the galette from the oven, carefully place it on a cooling rack to prevent the bottom from getting soggy. When cooled, enjoy!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)