Apple Toffee Galette Recipe (2024)

FAQs

How do I keep my galette from getting soggy? ›

Bake on a baking sheet placed on top of the baking stone. Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely.

You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.

Other than the manner in which they are baked, tarts are very similar to galettes, in that they are typically fruit-filled. Many tarts have a custard base, but Butter Baking notes it's also possible to add custard to galettes. Unlike galettes, tarts do not get an egg wash or sugar coating.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Before blind-baking, brush the base with beaten egg or egg white. This causes proteins to form a water resistant layer.

If made ahead without baking, the pastry crust can become too wet and end up soggy after baking. The best way to make your apple pie in advance? Bake the pie completely, then chill it overnight, allowing the pie to sit at room temperature for at least an hour before serving.

Homemade Galette is the perfect apple dessert recipe - you can make it ahead of time, and re warm when you are ready to eat.

The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.

The galette should bake until the crust is a deep golden-brown and the fruit is bubbly and cooked. This usually takes about 30 minutes or so. Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.

Why do the French eat galette? ›

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem.

A traditional galette uses pie crust (homemade or store-bought). To use a homemade pie crust just simply swap it out for the puff pastry in this recipe. (I shared a recipe above!) If you happen to want to make a Puff Pastry from scratch, I highly recommend my recipe.

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

Honeycrisp. If there was ever a perfect apple for snacking, this might be it. It's fragrant, sweet and tart. Plus, its shatteringly crisp texture works well when used as a topping on open-faced sandwiches.

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.

1.Wrap them tight

Nothing is worse than a pastry that has gone stale, is hard to chew on and is no longer crispy. To avoid that, simply keep the pastry such as a croissant or madeleine in a paper bag to keep it crisp if you plan on consuming it within 12 hours.

For best results, eat galettes on the day purchased. If eating the next day, store in the fridge overnight.