This delicate apple and strawberry tart is beautiful, easy to slice and simple to eat, pizza-style, while building Legos. Yes, I was baking and building Legos at the same time, just another multitasking weekend in my household.
A galette is nothing more than a fancy French term for a free formed tart, or as I described it to my hubby, an open-faced pie. I love that this dessert is rustic and does not have to look perfect — it doesn’t even require a pie plate to make.
You might think strawberries are at their best in spring and summer, but California Strawberries are a nutritious and versatile fruit to enjoy year-round. Did you know that one cup of strawberries has more vitamin C than an orange and more fiber than a slice of bread? We all know strawberries are delicious just as they are, but if you’ve never baked with them, this fall might be a good time to try.
Apples are classic and delicious – perfect for fall, and combined with strawberries makes this dessert deliciously sweet yet not overly sugary. Brimming with warm spices and seasonal flavors this galette is ideal for cool weather. Bonus: The slices of strawberries added on top make a wow-worthy finish.
Speaking of California Strawberries enter the Fall in Love with Strawberries for a chance to win a gorgeous red Le Creuset French oven. Tell them how you use strawberries in the fall (on Twitter, Instagram, or Facebook) with #fall4strawberries.
Rustic Apple and Strawberry Galette
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup ice water
- 2 Gala apples, peeled, halved cored, and sliced 1/4 inch thick
- 2 cups sliced strawberries
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- 1 tablespoon unsalted butter, cut into small pieces
- ¼ cup condensed milk
- In a food processor or stand mixer, combine the flour with the sugar, salt, and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Place the dough on lightly floured surface and roll out the pastry to a 12 to 14-inch circle and transfer to a large rimmed baking sheet lined with parchment paper. (You can also form into a thick disk and wrap tightly in plastic and refrigerate until chilled.)
- In a small bowl, combine the sugar and cinnamon.
- In a large bowl combine the sliced apples and strawberries and sprinkle with sugar and cinnamon.
- Preheat oven to 400 degrees F.
- Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows within 1 inch of the edge. Add strawberry slices over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border. Drizzle the honey over the apples and strawberries.
- Brush condensed milk onto crust and bake the galette for 40 to 45 minutes, until the pastry is nicely browned and crisp and all of the fruit is tender. Transfer the galette to a rack and let the cool. Serve warm or at room temperature.
Disclosure: I am honored to be a Brand Ambassador for the California Strawberries Commission. As always, all thoughts are 100% my own.