Rustic Apple Galette | With Cinnamon & Cane Sugar

Dough Preparation

• 1
  From the cold butter, flour, powdered sugar, and a pinch of salt, either in a food processor or quickly with your fingertips, create fine crumbles. Then add 3 tablespoons of ice-cold water, the egg yolk, and 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.

Filling Preparation & Baking

• 1
  Preheat the oven to 180 °C top/bottom heat. Peel, core, and slice the apples into fine wedges. In a bowl, mix them with half of the cane sugar and the cinnamon.
• 2
  Roll out the dough directly on a lightly floured baking paper into a rustic circle about 0.5 cm thick. The edges don't have to be perfect. Transfer the baking paper with the dough onto a baking sheet.
• 3
  Distribute the apple wedges evenly over the dough, leaving a border of about 3-4 cm free. Then fold this border over the apples and press lightly. Sprinkle the galette evenly with the remaining cane sugar.
• 4
  Bake in the preheated oven for about 35 minutes, until the apples are soft and the dough is golden brown. If the dough gets too dark but the apples are still firm, cover with aluminum foil. Let it cool slightly and ideally serve warm. Tip: Tastes excellent with a scoop of vanilla ice cream!