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Trust the French — and your sweet tooth — and add a galette to your holiday spread.

Brown Butter Apple Galette


  • 1 large egg

  • 2 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1/2 pound chilled unsalted butter, cut into small pieces

  • 2 pounds Granny Smith apples, sliced crosswise into 1/4"-thick slices, seeds removed

  • 1 tablespoon honey

  • 1 tablespoon lemon juice

  • 1/4 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1 tablespoon heavy cream

  • Brown sugar for sprinkling the edge


  1. Crack a cold egg into a liquid measuring cup, and beat it with a fork.

  2. Add enough cold water to make 1/2 cup.

  3. Meanwhile, in a large bowl, combine all-purpose flour, and 1 teaspoon salt.

  4. Using your fingers, run 1/2 pound butter into the flour mixture until there are no pieces of butter larger than a pea.

  5. Add cold egg mixture to the flour, and stir until a ball of dough forms.

  6. Wrap dough in plastic wrap, then place it in fridge to chill for at least 1 hour. (TIP: chilling the dough allows the gluten that has developed to relax, which will make rolling the dough much easier.)

  7. Preheat the oven to 375°F

  8. Take dough out of refrigerator and let it sit.

  9. Use a mandoline or slice apples very thin

  10. In a large bowl, whisk together honey, lemon juice, granulated sugar and cinnamon. Add apples and gently toss to coat the apples.

  11. On a floured surface, roll dough out to a 1/4 inch thick and transfer to a parchment-lined baking sheet

  12. Arrange layers of apple slices in the center, leaving a 2-inch border. Fold in the edges.

  13. Brush edges with heavy cream then sprinkle with brown sugar.

  14. Bake tart for about 45 minutes.

Brown Butter Apple Galette




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