- 1 1/4 cups all-purpose flour
- 8 Tbsp Zulka Brown sugar, divided
- 1/4 tsp salt
- 7 Tbsp cold unsalted butter, cubed
- 2 Tbsp sour cream
- 1/2 tsp vanilla extract
- 4 Tbsp ice water
- 4 tart apples cord peeled and sliced thin (such as granny smith, pink lady)
- 2 tsp lemon juice
- 2 Tbsp butter melted
- 1/2 tsp cinnamon
Prepare the crust:
Using a food processor, pulse together the flour, 2 tablespoons of the brown sugar and salt, about 30 seconds. Add butter, sour cream and vanilla and pulse until crumbly, another 30 seconds to one minute. With the processor running, add the water 1 tablespoon at a time until it forms a ball. Let rest two minutes.
Lightly flour a work surface, and then lightly knead the dough and form into a 6 inch disc. Wrap with plastic wrap and chill two hours in the fridge or 45 minutes in the freezer.
Prepare the filling:
Place the sliced apples in a bowl with lemon juice and 4 tablespoons of the brown sugar and mix well.
Preheat oven to 400°F
Set the dough out to thaw for about 10 minutes, then roll out on a piece of parchment paper to about 14 inches diameter. It’s okay for the edges to be a bit rough.
Arrange the apple slices into 2 to 3 overlapping circles, ending in the middle of the dough, leaving a few inches of dough on the edges. Randomly fold the edges of the dough about 2 inches over the apples, leaving most of the apples showing. Brush the edges of the dough and apples with the melted butter. Sprinkle the remaining brown sugar over the edges of the dough and apples, adding more brown sugar if desired. Sprinkle cinnamon on top of the apples.
Transfer the galette with the parchment paper to a baking sheet and bake for 45 minutes or until the edges are golden brown and apples are bubbly. Let cool for 10 minutes. Slice and serve warm. Goes great with a scoop of vanilla ice cream.