Surprisingly to most, I am not a big fan of apple pie. It isn’t the texture, I actually love baked apples in most forms, it’s the ratio of apples to crust. I love crust. The flakier the better. I also hate making my own crust, probably because I haven’t found a recipe that I can semi master yet.
Last year is when I got really hooked on making galettes. I always have these rolls of pie crust in the freezer and Z and I go through amazing amounts of fruit. That is just about all you need to make this rustic, free form French tart.
This is what you need;
1 pie crust
2 apples, sliced thin
1/4 cup sugar
1 lemon, zested and juiced
1 tbsp confectioner’s sugar
1 egg white
Preheat your oven to 350 F
Mix your apples with the lemon juice and zest in a bowl. Set aside. Line a baking sheet with parchment paper. Unroll your crust. Create a fanned circle using the apple mixture in the center of the pie crust, leaving 1 inch around all sides. Add the juice and zest to the apples and sprinkle with the 1/4 cup of sugar.
Fold up the 1 inch edges around the apples, pinching gently as you go to form a pocket that goes all around the tart, keeping the apples and juicy goodness inside. Paint the crust with the egg white.
Bake for 25 minutes or until crust is just golden brown and apples are cooked through (you can pierce them easily with a fork).
Move your baking rack to the very top rack and turn on broil at 425 F.
Sprinkle the confectioner’s sugar over top and broil for 5 minutes. Serve hot or cold! This is fabulous with ice cream!