The smell of a warm apple tart can unlock childhood memories in an instant. This rustic apple and hazelnut galette blends tender, caramelized fruit with a flaky crust and a whisper of nutty sweetness. Follow this simple, forgiving recipe to make a tart that will fill your kitchen with comfort and likely become a family favorite.
Ingredients for about six servings — simple pantry list
- 1 ready-made shortcrust pastry sheet or homemade dough
- 1 tablespoon light brown sugar or cane sugar
- 20 g unsalted or salted butter (about 1½ tablespoons)
- 1 tablespoon milk
- 4 medium apples (firm varieties like Granny Smith, Pink Lady, or Honeycrisp)
- 25 g hazelnut powder (ground hazelnuts)
- 1 egg yolk
- demerara sugar or caster sugar for sprinkling
Step-by-step: make the rustic apple and hazelnut tart
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a small bowl, stir the brown sugar and hazelnut powder until combined.
- Peel and quarter the apples. Remove cores and cut into thin, even slices.
- Unroll the pastry on the prepared tray. Leave a 2–3 cm (¾–1¼ in) border all around.
- Spread the hazelnut-sugar mix across the center of the pastry, avoiding the border.
- Arrange a first layer of apple slices over the nuts, then add a second overlapping layer.
- Scatter half the butter in small pieces over the apples.
- Fold the pastry edges over the fruit to create a free-form rim. Crimp or pleat the dough for a neat look.
- Whisk the egg yolk with the milk and brush the pastry rim to encourage browning.
- Sprinkle the apples and crust with demerara or cassonade for a crunchy finish.
- Bake for about 30 minutes. At the halfway point, dot the tart with the remaining butter pieces.
- For extra flavor: use salted butter and lightly dust the apples with ground cinnamon before baking.
Baking tips and tasty variations to try
Timing and texture
- If the edges brown too fast, cover them loosely with foil.
- Test apples with a knife; they should be tender but still hold shape.
Flavor swaps and additions
- Replace hazelnut powder with almond meal for a different nutty note.
- Add a spoonful of apricot jam warmed and brushed on after baking for a glossy finish.
- Mix a pinch of nutmeg with the sugar for autumnal warmth.
Serving suggestions
- Serve slightly warm with vanilla ice cream or plain yogurt.
- Leftovers keep well in an airtight container for one day.
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