Honey Apple Galette (Printer-Friendly Version)

Flaky crust and tender Honeycrisp apples combine with honey for a comforting baked delight.

# What You'll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold, cubed
05 - 3-4 tablespoons ice water

→ Filling

06 - 3 medium Honeycrisp apples, peeled, cored, thinly sliced
07 - 2 tablespoons granulated sugar
08 - 1 tablespoon all-purpose flour
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons honey
11 - 1 teaspoon fresh lemon juice

→ Finishing

12 - 1 large egg, beaten
13 - 1 tablespoon powdered sugar
14 - 1-2 teaspoons honey, warmed

# Steps to Follow:

01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - Toss sliced apples with granulated sugar, flour, cinnamon, honey, and lemon juice until evenly coated and glossy.
03 - Lightly flour the work surface and roll dough into an approximately 12-inch circle, about 1/8 inch thick. Carefully transfer to a parchment-lined baking sheet.
04 - Pile apple mixture in the center of the dough, leaving a 2-inch border. Fold dough edges over apples, pleating to contain filling while leaving the center exposed. Brush crust with beaten egg for a glossy finish.
05 - Bake in a preheated 400°F oven for 35 to 40 minutes until crust is golden and apples are tender.
06 - Cool slightly, dust crust with powdered sugar, then drizzle warmed honey over the apples just before serving for added shine and flavor.

# Additional Tips:

01 - Keep butter and ice water very cold to ensure a flaky crust.
02 - Slice apples evenly about 1/8 inch thick for consistent baking.
03 - Rustic, loose pleating of dough edges encourages even baking.
04 - Warm honey before drizzling to achieve a glossy, pourable finish.
05 - Baking on a preheated baking stone can enhance crust crispness.

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