Apple Galette With Walnuts and Raisins and a Streusel Topping

Total Time
1hr 35mins
Prep 50 mins
Cook 45 mins

What could possible be bad about apples, walnuts, raisins with a streusel topping. There are hundreds of such recipes but for some reason or other they all seemed to lack something. This recipe makes two deserts so you can freeze one for later use and there is never a question about their being homemade. While this recipe looks hard it is not. The trick to doing this easily and fast is to use time wisely. While the dough is cooling down, peel, core, and slice the apples. Prepare the balance of the apple mixture so that the mixture can be completed just before using. Make the struesel topping and have it ready to go once the apples are mounded on the dough in the tart pan. Note that some recipes for apple pies, tarts and galettes call for mixtures of apples. I have substitued, with good results, 2 or 3 Jonagold for an equivalent number of granny smiths. I also expect that Cortland, Macoun or Empire would also be good but I would still use the granny smiths in at least equal proportion.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Prepare sweet galette dough.
  3. Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
  4. Add butter to mixture and blend until pea size chunks form.
  5. Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
  6. Do not overmix.
  7. Place dough on floured board and divide into 2 round disks.
  8. Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
  9. Prepare Apple filling.
  10. Fill a large bowl 2/3 full with ice water.
  11. Add 3 Tablespoons lemon juice to prevent browning of apples.
  12. Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
  13. In a smaller bowl mix together the remaining apple filling ingredients and set aside.
  14. Prepare Streusel.
  15. Mix all ingredients together to form small clumps.
  16. Set aside.
  17. FINAL ASSEMBLY.
  18. Roll each dough disk into 12 to 13 inch rounds.
  19. Dough should be about 1/4 inch thick.
  20. Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
  21. Some paper and dough will hang over ends of the tart pan.
  22. Drain liquid from sliced apples.
  23. Add remaining flling ingredients to apples and mix well to combine.
  24. Add one half of apple mixture to each tart pan.
  25. Pile mixture higher in the center.
  26. Sprinkle apple mixture with streusel topping.
  27. Heavier in the center, lighter towards the edges.
  28. Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
  29. The galette should be smaller than the tart pan.
  30. Brush exposed dough lightly with milk.
  31. Sprinkle turbinado sugar on dough.
  32. Place tart pans in oven and bake for 40 to 50 minutes.
  33. Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
  34. Bake until crust has a nice deep brown color.