Barefoot Contessa Apple Galette is made with puff pastry, Granny Smith apples, sugar, apricot jelly, and Calvados or rum. This recipe creates a crisp, elegant apple tart with a glossy fruit finish. It takes about 55 minutes to prepare and serves 8.
Barefoot Contessa Apple Galette Ingredients
- 2 sheets frozen puff pastry, thawed in the refrigerator
- 6 Granny Smith apples
- 3/4 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
- 3/4 cup apricot jelly or warm sieved apricot jam
- 3 tablespoons Calvados, rum, or water
How To Make Barefoot Contessa Apple Galette
- Preheat and Prepare Pans: Preheat oven to 400°F. Line two sheet pans with parchment paper.
- Cut Pastry: Unfold puff pastry and cut each sheet into quarters. Place on sheet pans and refrigerate.
- Prep Apples: Peel apples, halve through stems, core with a melon baller, and slice crosswise into 1/4-inch slices.
- Arrange Apples: Lay overlapping apple slices diagonally on each pastry square, placing a slice on each side.
- Add Sugar and Butter: Sprinkle 3/4 cup sugar evenly over all galettes. Dot with diced butter.
- Bake Galettes: Bake for 40 minutes until pastry is browned and apple edges are caramelized, rotating pan once. If puffed, carefully slit to release air.
- Glaze: Heat apricot jelly with Calvados (or water) and brush over warm galettes.
- Cool and Serve: Loosen with a metal spatula and cool slightly. Serve warm or at room temperature.
Recipe Tips
- Use Cold Pastry: Keep puff pastry chilled before baking for maximum rise.
- Uniform Apple Slices: Even slicing ensures even cooking and a polished look.
- Rotate the Pan: Ensures even browning across all pieces.
- Watch the Sugar: Sugar may burn in the pan, but the galettes will still taste great.
- Glaze Generously: The apricot glaze adds flavor, shine, and helps seal moisture.
What To Serve With Apple Galette
This apple galette pairs perfectly with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. For drinks, try a dessert wine, hot tea, or a spiced latte.
How To Store Apple Galette
Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven for best texture.
Freeze: Freeze unglazed galettes tightly wrapped for up to 1 month. Glaze after reheating.
Apple Galette Nutrition Facts
- Calories: 390
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Sugar: 26g
- Protein: 3g
- Sodium: 150mg
FAQs
Can I use a different type of apple?
Yes, Honeycrisp or Braeburn are great alternatives with good texture.
Do I have to use alcohol in the glaze?
No, water or apple juice works just fine for a non-alcoholic version.
Why is my pastry puffing unevenly?
Steam gets trapped—use a small slit to release it during baking.
Can I make these ahead?
Yes, bake and glaze the galettes up to a day ahead and reheat before serving.
What’s the best way to serve them?
Slightly warm with a scoop of ice cream is classic and crowd-pleasing.
Try More Recipes:
- Barefoot Contessa Apple Crumb Pie
- Barefoot Contessa Apple Crostata
- Barefoot Contessa Apple Cranberry Crisp
Barefoot Contessa Apple Galette
Description
A crisp puff pastry tart topped with thinly sliced apples and apricot glaze.
Ingredients
Instructions
- Preheat oven to 400°F. Line two sheet pans with parchment paper.
- Cut each puff pastry sheet into 4 squares and refrigerate.
- Peel, core, and slice apples into 1/4-inch slices.
- Arrange apple slices diagonally across each pastry piece.
- Sprinkle sugar over all and dot with butter.
- Bake for 40 minutes, rotating pans once.
- Heat jelly with Calvados and brush over galettes.
- Loosen with spatula, cool slightly, and serve warm or at room temperature.