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Sugared apple galette

Australian Gourmet Traveller French dessert recipe for sugared apple galette.

By Emma Knowles
  • Serves 6
  • 20 mins preparation
  • 25 mins cooking plus proving
Sugared apple galette
Sugared apple galette

This is based on the classic galette Perougienne. We’ve added brandy-soaked muscatels to the brioche base and topped it with paper thin discs of apple.


  • 100 gm dried muscatels
  • 100 ml brandy
  • 7 gm (1 sachet) dried yeast
  • 30 gm caster sugar
  • 80 ml (1/3 cup) lukewarm milk
  • 330 gm plain flour
  • 2 lemons, finely grated rind only
  • 1 egg and 1 egg yolk, lightly beaten together, at room temperature
  • 120 gm butter, softened
  • For dusting: pure icing sugar
Sugar apple top
  • 80 gm crème fraîche
  • 60 gm butter, stored in the freezer for ½ hour
  • 80 gm caster sugar
  • 1 lemon, finely grated rind only
  • 2 Granny Smith apples, very thinly sliced


  • 1
    For brioche base, add muscatels and brandy to a small saucepan and simmer over medium heat until brandy is absorbed (4-5 minutes). Set aside and cool.
  • 2
    Combine yeast, a pinch of the caster sugar and warm milk in a bowl, stir to dissolve yeast, then set aside in a warm place until foamy (2-3 minutes). Meanwhile, combine flour, lemon rind and remaining sugar in the bowl of an electric mixer fitted with a dough hook and mix to combine. With mixer on low speed, add yeast mixture, egg mixture and muscatels and mix to combine. Add butter a little at a time and beat until smooth and glossy (4-5 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until double in size (1½-2 hours).
  • 3
    Preheat oven to 200C. Turn dough onto a lightly floured surface and roll out to a 30cm-diameter circle. Line a buttered 27cm-diameter fluted tart pan with the dough, rolling edges in and pleating as you go, and prick within border with a fork.
  • 4
    For sugar apple top, spread crème fraîche over brioche dough within border. Coarsely grate butter and scatter two thirds over crème fraîche. Combine sugar and lemon rind in a small bowl, scatter two thirds of the sugar mixture over butter. Layer apple over sugar mixture, overlapping slices, then scatter with remaining butter and sugar mixture. Bake until golden (15-20 minutes), dust edges with icing sugar and serve immediately.


Drink Suggestion: Sweet Vouvray. Drink suggestion by Max Allen

  • Author: Emma Knowles