Using a pastry brush, brush the fig jam over the apples and let the tart finish cooling. While the tart cools, stir together fig preserves and 1 tablespoon of water. Bake in a preheated oven until the crust is golden brown and the apples are cooked through. Why am I calling it lazy girl galette? The galette is basically pie’s super easy cousin so if you’re not wanting to tackle all of that folding and crimping this one is for you! This month’s pie of the month club star is the easier family member that we should alllll be making, again and again, this fall. Chill the galette for at least 30 minutes before baking. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Remove the dough from the refrigerator and let stand for 5 minutes. Heat the apricot jam in the microwave or on the stovetop until warm and runny (if needed, add a splash of water). It’s really fresh apples, the perfect spice blend and…really good, buttery crust. To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Bake the galette, rotating once, until the crust is a deep golden brown and the juices are bubbling, about 50-60 minutes. Step 8: Fold the pastry edge up and over the filling. Step 7: Sprinkle the galette with cinnamon and cane sugar over both the dough and apples. Step 6: Drizzle honey (or agave) over apples.
I want to bust out in evil Ursula laughter because I feel like a diabolical genius for posting this but its really not me at all. Decoratively arrange the apple slices on top of the dough, leaving a 1-inch border. Slice the apples into thin half-moons, then place into a bowl. Using a baking sheet that has a small lip on four sides works best, in case some juices escape your apple galette. The perfect apple filling is easily folded into my favorite, buttery pastry crust. Place the pastry on a baking sheet lined with parchment paper. This Rustic Apple Galette is easier than pie – literally. A rustic, no-fuss version of a classic pie.
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