Impress the heck out of everyone with this super fancy apple galette

Katie Mythen-Lynch

Are you responsible for bringing dessert this Christmas? If so, there’s something you should know: after the turkey and the roast potatoes, the grand finale is the part of the meal that carries the most expectation.

Your mission, if you decide to accept it, is to wow everybody with a super sized homemade confection that Nigella herself would be proud of.

If you’re not opting for a sherry trifle and a Christmas Pudding Cake doesn’t float your boat; this insanely delicious Apple Galette is a smart choice.

So delicious is the result that when it was trialed in the Bon Appetit test kitchen, it received a standing ovation.

With any luck, come lunchtime December 25, you’ll get one too.

Ingredients

SERVINGS: 8

¼ cup salted butter
½ vanilla bean, split lengthwise
Basic Tart Dough (click for recipe)
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ⅛” thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup

Method

Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.
Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.

Bon Appetit have helpfully created this handy video to help you on your merry way…

Watch this on The Scene.

Recipe by Alison Roman, published in Bon Appetit. Photograph by Michael Graydon + Nikole Herriott