Rustic Apple Galette | Crispy & Juicy

Either in a food processor or quickly with your fingertips, make fine crumbles from the cold butter, flour, powdered sugar, and a pinch of salt. Then add 3 tablespoons of ice-cold water, the egg yolk, and the lemon zest, and process into a smooth, only slightly sticky dough. Work quickly so the butter doesn't get too warm. Wrap the dough in cling film and let it rest in the refrigerator for at least 45 minutes.

Once the dough has rested, prepare the apples. Peel, core, and cut them into fine wedges. In a bowl, mix with half of the cane sugar and the cinnamon. Preheat the oven to 180 °C and prepare a large baking sheet.

Roll out the dough directly on a lightly floured piece of baking paper into a rustic circle about 0.5 cm thick. The edges don't have to be perfect. Transfer the paper with the dough onto the baking sheet. Distribute the apple wedges evenly over the dough, leaving a border of approx. 3-4 cm free. Then fold this border over the apples and press down gently. Sprinkle the galette evenly with the remaining cane sugar.