a few weeks ago i ordered a bag of bananas to make banana bread and they delivered a bag of apples instead. yeah– i didn’t know bags of either were really a thing but online grocery shopping is full of adventures! we are an apple family actually, but they were granny smith and we are not granny smith people, SOOOO i decided to bake something with them instead!
and i wanted to share this because i thought it would be a perfect rosh hashanah dessert!
i am all about galettes/tarts because they are easier than a real life pie — which i’m honestly nervous to even try. but this is in my wheelhouse! usually i even opt for store bought dough, but this crust was so simple AND SO PERFECT. it’s like a mix between shortbread and graham cracker and man it’s good.
normally we don’t end up finishing a fruity dessert i baked, but we finished this and then some. lol.
the hardest part of this was definitely the slicing of the apples, we used a mandolin to make them thin– i was upset about how thin gid was cutting them but they look great. i would probably go 1/8″ thick-ish, if they’re too thin they’re a little less sturdy to line up.
INGREDIENTS
RECIPE ADAPTED FROM DELISH
FOR THE FILLING
5 apples, peeled, cored, and sliced
1/3 cup packed brown sugar
juice of 1/2 lemon
1 tsp ground cinnamon
1 tsp pure vanilla extract
FOR THE CRUST
1 1/3 cup flour
1/4 cup packed brown sugar
1/2 tsp kosher salt
1/4 tsp ground cinnamon
10 tb butter, melted
1 tb granulated sugar
2 tb butter, cut into small cubes
DIRECTIONS
- preheat oven to 350°. in a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together.
- in a large bowl, whisk together flour, sugar, salt, and cinnamon. add the melted butter and stir until dough forms. press mixture into a 10” or 11” tart pan with a removable bottom, pressing until dough is smooth.
- arrange the apples over crust, this part looks complicated but i swear it was not only relaxing, it was also sort of fun and satisfying. just keep layering the apples and working in new sections.
- sprinkle with granulated sugar and dot the top with butter. bake until crust is golden and apples are tender, about 1 hour.
*if you don’t have a tart pan with a removable bottom, you’ll just keep it in the tart pan like i did! NBD.
