This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!
Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.
The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.
The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.
The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.
Bready or Not Original: Apple Calvados Galette
This Apple Calvados Galette evokes the yummy goodness of apple pie, but in a more rustic, simple form. This is the perfect dessert for one or two people! If French calvados isn’t available, use another apple brandy.
Equipment
- baking sheet
- parchment paper
- basting brush
Ingredients
Galette
- 1 single-layer pie dough store-bought or homemade
- 4 medium apples such as Gala, Fuji, and Ambrosia
- 1 Tablespoon lemon juice
- 1/3 cup calvados or other apple brandy
- 1 Tablespoon cornstarch
- 3 Tablespoons brown sugar packed
- 1/2 teaspoon ground cinnamon
Glaze
- 1 Tablespoon pure maple syrup
- 1 Tablespoon maple sugar or turbinado sugar
Instructions
- Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
- Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
- Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
- Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
- Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
- Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
- Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
- Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.
