Apple Galette | The Best Apple Tart Recipe | Handle the Heat
Filed Under: Dessert | Pie | Tart | Thanksgiving

Apple Galette

By Tessa Arias
October 5th, 2021
5 from 7 votes
5 from 7 votes

Homemade Apple Galette is so much easier to make than apple pie! This recipe has a buttery, flaky tart crust and a perfectly spiced apple filling. The best rustic dessert to serve a crowd during Thanksgiving.

Yield: 8 servings

Prep Time: 35 minutes

Cook: 1 hour

Tessa's Recipe Rundown...

Taste: Quintessential dreamy fall flavors.
Texture: The crust is perfectly crisp and flaky (not sogginess whatsoever!) and the filling is soft without being mushy.
Ease: Significantly easier than a whole pie.
Pros: Faster, quicker, and easier than a whole pie with the same flavors.
Cons: None at all.
Would I make this again? I’ve already made this several times!

I can’t believe how long it took me to get on the galette train. They’re AMAZING.

All the flaky, buttery, fruity goodness of a pie with half the work.

And you know what? This Apple Galette was a HUGE hit with team Handle the Heat. Everyone raved about it!

homemade rustic apple galette on a baking pan with parchment paper and apricot jam

Truly the best part of it is how simple it is to make. And if you always make a double or triple batch of pie dough whenever you’re baking it and keep extra in the freezer, you’ll never be too far off from a beautiful galette coming out of your oven.

I hope you love this apple galette recipe as much as we do! Get your vanilla ice cream ready because I’m answering tons of galette baking questions below.

How to Make Apple Galette

What is a galette?

This is a French term to describe what’s essentially a free-form pie. An apple galette is a free-form apple pie that is much easier, quicker, and less temperamental than a traditional apple pie. No pie pan, no fluting or crimping, no cooking the filling, no awkwardly cutting that first slice… it’s the perfect impressive treat for entertaining or bakers who are intimidated by pie!

Ingredients for easy apple galette:

  • 1 batch of my Best Ever Pie Crust – the most buttery, flaky crust ever. Make sure to check out the pink tip box in this post for all my pie baking tips.
  • Apples – any apples that are tart and hold their shape during baking are perfect for a galette. This includes Granny Smith or Honeycrisp. Make sure your apples are peeled so you don’t get chewy skins.
  • Light brown sugar – this creates more of a caramel butterscotch flavor which complements the apples perfectly! If your apples are super tart, add an extra sprinkle of sugar.
  • Lemon juice – just a touch brightens the whole dish so the apple flavor really shines. It also prevents browning as you work with the apple slices.
  • Cornstarch – no runny, soupy filling thanks to this ingredient.
  • Spices – cinnamon, ginger, and a dash of salt for the perfect cozy flavors.
  • Vanilla extract – because why not!
  • An egg – for the egg wash to get a golden brown crust.
  • Coarse sugar, for sprinkling – feel free to skip this, but it adds a beautiful sparkle to the galette and a delicious crunch.
  • Apricot jam or jelly – also optional but adds a picture-perfect sheen.

Tips for rolling out pie dough:

Here are my top 3 tips for rolling out pie dough, but there are lots more tips here.

  1. Make sure to keep everything as cold as possible. If your kitchen is warm, fill freezer bags with ice and a little water and set them on your work surface for 10 minutes to chill it before rolling out your pie dough.
  2. Flour your work surface, the dough itself, and your rolling pin throughout the process. I recommend investing in a flour shaker and bench scraper. The flour shaker lets you easily add flour wherever sticking might be happening. The bench scraper allows you to easily keep the dough moving as you roll it out, which is essential to prevent sticking.
  3. If at any point the butter begins to get melty and sticky, return the dough to the back of fridge or your freezer immediately.

How to make apple galette from scratch:

  1. Make the apple filling – toss the apples, sugar, lemon juice, cornstarch, spices, and vanilla together.
  2. Roll out the pie dough – lots of tips for how to roll out pie dough in my Best Ever Pie Crust recipe.
  3. Arrange apples on top of rolled out dough – leave any excess juices behind so you don’t end up with a soggy galette.
  4. Fold in dough edges to form your crust – carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around the entire tart.
  5. Brush crust all over with egg wash, then sprinkle with coarse sugar.
  6. Bake & enjoy!

What kind of baking sheet do you need for a galette?

A rimmed half sheet pan, preferably one that’s unlined and light in color, will work best! I like to line mine with parchment so it won’t stick or make a mess. Avoid dark colored pans which may brown the bottom too much.

How long to bake an apple galette:

Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour. If you underbake any fruit galette or pie, the filling won’t set up properly and the crust will become soggy.

How to store apple galette:

Store leftover apple galette in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. If you’d like, you could even refresh your galette in a 300°F oven for 5 to 10 minutes before serving again.

Can you freeze apple galette?

Yes! There are two ways.

  1. Freeze after assembling but before egg washing or baking. Freeze on a sheet pan until solid then move to an airtight container. Bake from frozen, adding about 5 extra minutes to the baking time.
  2. Freeze after baking. Let cool completely then freeze on a sheet pan until solid. Move to an airtight container. Let thaw to room temperature then refresh in a 300°F oven for about 10 minutes or until warmed through.

More recipes you’ll love:

5 from 7 votes

How to make
Apple Galette

Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 1 hour
Chilling Time 20 minutes
Total Time: 1 hour 55 minutes


  • 1 (single crust) Best Ever Pie Crust
  • 1 1/2 pounds (680 grams) baking apples (about 3 large apples), peeled and cut into 1/4-inch thick slices
  • 5 tablespoons (63 grams) lightly packed light brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon fine salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg, beaten
  • Coarse sugar, for sprinkling
  • 2 tablespoon apricot jam or jelly
  • Vanilla ice cream, for serving if desired


  1. Line a rimmed baking sheet with parchment paper.
  2. Remove the pie crust from the fridge to soften slightly while you prepare the filling.

  3. Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in bowl.
  4. Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.

  5. Pick up the apples from the bowl, leaving the excess juices behind, and arrange them in center of dough, leaving 2-inch border around edge. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
  6. Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.
  7. Once preheated, beat the egg with a splash of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the galette all over with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
  8. Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.

  9. While the galette cools, combine the apricot jam and 2 teaspoons of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the apples.

  10. Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.

  11. Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.
Course : Dessert
Cuisine : American
Keyword : apple galette, apple tart

Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Kim — November 18, 2022 at 12:13 pm

    I have a friend who’s diabetic and I wondered if you think I could substitute Truvia for the brown sugar? Thank you!

    • #
      Kiersten @ Handle the Heat — November 18, 2022 at 2:41 pm

      Hi Kim! We haven’t tried anything like that, so I can’t say for sure, sorry! Let us know how it goes if you give that a try!

  2. #
    Darci — September 17, 2022 at 8:44 pm

    Love this version of the apple galette. The combo of lemon with spices is spot on. Thanks for a great recipe.

  3. #
    Heather — March 20, 2022 at 7:09 pm

    I’ve made this numerous times! Thanks for reminding me that I had made this years ago! Everyone loved it!!

  4. #
    Luke — December 3, 2021 at 9:42 pm

    So, the pie crust recipe calls for cutting the dough in half at the end. Does this recipe just use one half of the dough from the recipe or do you combine the two halves for one galette crust?

    Excited to complete this recipe and share with friends! Looks amazing and delicious. And all the comments really are encouraging.

    • #
      Emily — December 7, 2021 at 9:47 am

      Hi Luke! Thanks for your feedback, I see where that can be confusing for each recipe! This recipe calls for 1 (single crust) Best Ever Pie Crust. Our Pie Crust recipe has directions on making a single or double crust, but I just included that cutting the dough in half in that recipe is just for when making a double crust. I also updated our Apple Galette ingredient list to clarify more.

      This is one of my all-time favorite HTH recipes, I can’t wait to hear what you think! You just might double this recipe next time 😉

  5. #
    Inga — November 28, 2021 at 11:26 am

    OMG, it’s the best pie crust ever!!! And I have tried many. Everything was explained so so well, that you cannot fail. Thank you so much!

    • #
      Emily — November 29, 2021 at 3:56 pm

      So glad to hear that, Inga!

  6. #
    Jessica — November 22, 2021 at 3:58 am

    Hi, I was wondering how soft the apples were in this recipe? My family is not a fan of crunchy apples. I just want to know if it would be okay for me to cook the apples and spices together first, let cool, then assemble and bake the galette?


    (Sorry if I have already asked the question, but it looks like my previous comment/question didn’t post.)

    • #
      Emily — November 22, 2021 at 11:47 am

      Hi Jessica! It really depends on how thin your apple slices are. As long as your slices aren’t thicker than 1/4 inch, the apples will be soft when fully baked. Any thicker and you run the risk of slightly crunchier apples. You’re welcome to cook them for a little bit first, but I don’t think it’s necessary! Please let us know how what you think 🙂

  7. #
    Nora — November 16, 2021 at 10:22 pm

    Hi dear I can’t See the recipe for the crust?

    • #
      Emily — November 17, 2021 at 9:39 am

      Hi Nora! We link the pie crust used for this recipe in the Ingredients list as well as in the Directions. Please let me know if you need any more help 🙂 Enjoy your galette!

  8. #
    Regina Thamsil — November 12, 2021 at 2:52 pm

    A wonderful recipe, I made this 3 days ago and my son, husband fight for it. Just don’t forget to top it up with vanilla ice cream it’s a divine recipe

    • #
      Emily — November 15, 2021 at 3:47 pm

      Yes! Vanilla ice cream is so yummy with the galette! Happy it was such a hit with your family! 🙂

  9. #
    John Brown — October 27, 2021 at 12:50 pm

    Your Apple Galette was a great recipe in which my friends thoroughly enjoy

    • #
      Haley Wehner — October 28, 2021 at 9:59 am

      Wonderful to hear, John!

  10. #
    Sarah Carver — October 17, 2021 at 2:12 pm

    Oh my goodness! Another wonderful Handle the Heat recipe! I loved everything about this galette. Perfect dessert and so easy to make. It is loaded with just the right amount of cinnamon and ginger and the crust melts in your mouth. It tastes even better with a scoop of homemade French vanilla ice cream. I can’t wait to make it again.

    • #
      Emily — October 18, 2021 at 3:06 pm

      Hooray!! Glad to hear it, Sarah 🙂

  11. #
    Susan — October 17, 2021 at 8:14 am

    I made this today and while we haven’t tried it yet, the apples on top at least seem a bit spongy feeling. Would I have cut them too thin? I used Honey crisp apples. I baked for 50 min. Looks beautiful though and can’t wait to try it.

    • #
      Emily — October 18, 2021 at 3:12 pm

      Hi Susan! Have you tried the galette yet? The apples should be completely baked through and feel relatively soft to the touch. If they look a bit dried out from the oven, I highly recommend using the apricot jam mixture brushed on top as it not only adds a bit of moisture to the apples, but it also adds a picture-perfect sheen. Please let me know how it tasted!

  12. #
    Cassie — October 16, 2021 at 4:56 pm

    Amazing! Love how simple this recipe is, and of course delicious.

    • #
      Emily — October 18, 2021 at 2:36 pm

      So happy you enjoyed it, Cassie! My husband and I agree, we devoured it within a day! Thanks so much for sharing 🙂

  13. #
    Idar Hoydal — October 7, 2021 at 11:44 am

    For the Apple Galette, do you use brown or white coarse sugar for the sprinkling at the end?

    • #
      Emily — October 7, 2021 at 4:07 pm

      Hi Idar! We used white coarse sugar 🙂 Please let us know what you think if you give this recipe a try!

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