Galette? Tart? Crostata? Whatever it is... there are apples in it.

A bad tree can yield a good apple....

But a bad apple cannot yield a good nom nom. So choose wisely! Apples are refreshing and healthy. They help keep your teeth polished and clean. Now that's all fine and dandy... but we're not here for nutrition facts... we're here for something yummy in the tummy.

Warm, gooey, and just a touch cinnamon. This the lay-man's version of pie. You don't need a pie tin or topping. The sweetness comes from the apples while the crust provides a comforting crisp.

Call it what you want: galette, crostata, tart, blah blah blah. It comes down to two elements.

Buttery dough. Your standard pie crust recipe will do just fine. There is no right or wrong.

Use that dough to hug a ton of apples. Coated in cinnamon-sugary goodness. You're all set! Couldn't be any simpler.

Honestly, this is an incredibly versatile recipe. You can bake ANY fruit combination, the sky's the limits. I cannot wait for summer to make it with peaches. It's all about the FRUIT!

The best part is the rustic feel. Serve with ice cream while it's warm! Vanilla drizzled with maple syrup was the winner in this house. Hope you enjoy and happy hump day! Only a few more days still Christmas!

Apple Galette/Crostata/Tart/Huh?
adapted from Too Much Food who adapted it from Smitten
Makes 1 9″ tart

1 cup (120 g) unbleached all-purpose flour
1/2 teaspoon granulated sugar
1/8 teaspoon salt
6 tablespoons (3 oz., or 84 g) unsalted butter, frozen, cut into 1/2″ pieces
3 1/2 tablespoons chilled water
1 egg white

2 pounds apples, peeled, cored and sliced
3 tablespoons sugar
1 1/2 tablespoons cinnamon
sprinkle of turbinado sugar

Vanilla ice cream and maple syrup (optional)

Make the dough first: sift together the flour, sugar and salt in a large bowl. Cut in the frozen butter cubes with your preferred method of choice (food processor, etc.) Do NOT let the butter melt- you want those pea sized bits of butter in there to ensure a light, flaky pastry dough.

Add the chilled water one tablespoon at a time, stirring with your other hand, just until the dough just holds together. Dump the dough out on a mat and pat into a circle about 1.5″ inches thick. Double-wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).

You can prep the apples during this period. Peel, core, and slice as thick you desire. Place them in a medium sized bowl and toss with sugar and cinnamon! Set aside.

After the chilling period, take the dough out and let it sit on the counter for 10 minutes; this allows the dough to soften slightly so that when you roll it out, it doesn’t break into a million pieces on you. Roll out the dough on a lightly floured mat into a 14″ circle, about 1/8″ thick. Using a pastry brush, dust off the excess flour. Carefully transfer the dough to a sheet of parchment paper-lined baking sheet.

Preheat the oven to 400 F (205 C).

To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough. Don't be fancy- it's meant to be rustic. You can fold and crimp for a nice effect.

Using a pastry rush, dab egg yolk all over the crust. This gives an extra brown to the crust. Sprinkle turbinado sugar on top.

Brush pie crust with egg yolk. Place the baking sheet in the center of the oven and bake the galette for 45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to ensure even browning of the crust.

When the tart is done baking, remove from the oven and slide it (parchment and all) off the baking sheet and onto a cooling rack. Let it cool for at least 20 minutes.

Slice and serve immediately! Vanilla and maple syrup are a welcome addition!