Welcome to Day 3 of my 12 Days of Christmas Desserts! Today, we’re making a rustic apple galette that’s both stunning and simple. What makes this dessert truly special is the mascarpone-butter dough: ultra-tender, rich, and perfectly flaky. It’s the kind of dessert that comes together quickly and effortlessly.
An apple galette might not sound like a classic holiday dessert, but I believe it deserves a spot on your dessert table. After indulging in an extravagant Christmas feast — that includes everything from whipped cream to a gingerbread bonanza — sometimes you crave something a little less sweet, a little less creamy, but still satisfying and rich.
I love making this French silk tart for Christmas, and as we saw on day 2 of 12 Days of Christmas Desserts, I also proudly endorse a thick chocolate mousse pie, but for those looking for a dessert that feels lighter and effortless, a rustic apple galette is hard to beat.
The mascarpone-butter dough comes together quickly, and assembling is as simple as rolling it out, arranging the apple slices on top, and folding the edges. Unlike most desserts, a galette doesn’t demand perfect edges or precise cuts. There are no dough scraps to deal with, no intricate decorations to finish. The center is exposed, and the pastry looks uneven, shingled, and irregular. A galette is meant to be imperfect, but as it bakes, it turns golden and flaky, transforming into a gorgeous holiday dessert.
I think this galette is the kind of dessert you’ll be proud to showcase on your dinner table or bring to a holiday party. It’s forgiving, free-form, and low-stress. The rich, melt-in-your-mouth dough isn’t overpowering, and the filling is as simple as can be, letting the sweet-tart flavor of the apples shine.
This galette is the kind of dessert you’ll be proud to showcase on your dinner table or bring to a holiday party. It’s forgiving, free-form, and low-stress. The rich, melt-in-your-mouth dough isn’t overpowering, and the filling is simple, letting the sweet-tart flavor of the apples shine.
Mascarpone-Butter Dough
A galette dough is typically an all-butter dough that’s high in fat, which creates a rich, flaky pastry. For this apple galette, I wanted the dough to be equally rich and luxurious, but also tender and flavorful. Mascarpone adds a slightly sweet, subtly tangy note that complements the butter while maintaining a high fat content — and it’s that fat that gives the dough its flavor and flakiness.
The result is a dough that’s delicate and has a melt-in-your-mouth texture. The butter gives it flakiness and the mascarpone adds a nice, but subtle softness. Since structure isn’t the goal with galettes, this tender texture is easy to work with and forgiving during assembly.
And finally, instead of using ice water to bring the dough together, this recipe calls for cold heavy cream. Not too much, just enough to bind the dough, while contributing a touch of creaminess and flavor.
But all this richness does come with one requirement: the dough needs to chill before rolling. That time in the fridge allows the dough to hydrate and the butter to firm up again, making it easy to roll out and ensuring a flaky final result.
As always, when making this kind of dough (and especially this mascarpone-butter dough) keeping it cold is essential. So remember to use cold butter, mascarpone, and cream, and if at any point the dough gets too soft while working it, pop it in the fridge for a few minutes before continuing.
Step-by-Step Instructions for Apple Galette
To start your apple galette, begin by making the mascarpone-butter dough: in a large bowl, whisk together the flour and salt, then add the mascarpone and mix, using your hands or a food processor, until the mixture has the consistency of coarse breadcrumbs. Next, cut in cold butter until pea-sized pieces remain – the mixture should be uneven, with some pieces the size of peas and others slightly larger.
Slowly add the cold heavy cream, one tablespoon at a time, just until the dough comes together, taking care to minimize gluten development. Press the dough into a disk, wrap it in plastic, and chill in the refrigerator for an hour, or up to two days.
Keeping the dough cold is essential for achieving a tender, flaky crust.
While the dough chills, prepare the apple filling. Peel, core, and thinly slice five medium apples. For the base, mix the flour, almond flour, cornstarch, sugar, and cinnamon until combined. This mixture will help absorb any excess juice from the apples, keeping the galette filling perfectly balanced.
Once the dough has chilled, roll it into a rough 12-inch circle on a large piece of parchment paper. Sprinkle the prepared base mixture evenly in the center, then arrange the apple slices on top, leaving a two-inch border around the edges.
Fold the edges of the dough over the apples, pleating as needed to create a rustic, free-form shape. Transfer the galette carefully to a baking sheet and return it to the refrigerator to chill until the pastry is firm, about 10 to 15 minutes.
For a golden crust, brush the edges with the egg wash and sprinkle a little sugar on top.
Preheat the oven to 400°F (200°C) and bake the galette for approximately 40 minutes, or until the crust is golden and the apples are tender. Allow it to cool slightly before serving. This apple galette is wonderful served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a light drizzle of my favorite vanilla custard, making it a cozy holiday dessert or addition to any festive table.
FAQs
Q: Can I use cream cheese instead of mascarpone?
A: Yes, although the dough will be slightly tangier and firmer. Mascarpone creates a richer, more tender galette.
Q: Can I make the galette ahead of time?
A: Yes, you can make the dough and refrigerate for up to 2 days before baking. After assembled, it can be refrigerated for up to 1 hour before baking.
Q: What kind of apples are best for galette?
A: Crisp, firm apples like Honeycrisp are great, since they hold up well during baking and their sweetness and tartness intensify as it bakes, offering a complex taste profile. For a more complex flavor and texture, I recommend using a blend of apples. Granny Smith, Pink Lady, and Braeburn are all great choices.
Q: Can I freeze the dough?
A: Yes! Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before rolling and baking.
You Might Also Like…
Apple Butter Cinnamon Buns: soft, gooey cinnamon buns swirled with rich apple butter. The perfect cozy breakfast or holiday treat.
Rustic Plum Galette: tender buttery crust and juicy meets caramelized plums in this effortless yet stunning dessert.
Caramelized Onion and Pear Tart: savory and sweet come together in this caramelized onion and pear tart with golden, flaky pastry.
Chicken Paprikash Pot Pie: a comforting twist on a classic: chicken paprikash baked into a flaky pot pie for an easy, hearty meal.
If you try this recipe, I’d love to hear how it turns out! Please share your thoughts or any tweaks you made in the comments below. And don’t forget to check back tomorrow for Day 4 of 12 Days of Christmas Desserts, where we’ll be diving into another cozy, show-stopping treat you won’t want to miss!
Ingredients
- For the Mascarpone-Butter Dough:
200g (1 ½ cups) all-purpose flour
¼ tsp salt
90g (about 6 tbsp) mascarpone, cold
130g (about ½ cup + 2 tbsp) unsalted butter, cold and cubed
1–3 tbsp cold heavy cream
- For the Apple Filling:
1 tbsp all-purpose flour
4 tbsp almond flour
3 tbsp granulated sugar
½ tsp cornstarch
1 tsp cinnamon
5 medium apples (Honeycrisp, Granny Smith, or Braeburn), halved, cored, and thinly sliced (about 4 cups)
- For Finishing:
1 egg, beaten
Sugar, for sprinkling
Vanilla ice cream, whipped cream, or vanilla custard for serving
Directions
Make the dough: To a large bowl or a food processor, add the flour and salt; mix until combined. Add the mascarpone and, using your hands or the food processor, mix until the mixture resembles coarse breadcrumbs.
Add in the cold pieces of butter, and working quickly and firmly, use your fingertips to smash the butter into the flour, flattening them until they are the size of peas; some chunks will be larger, but that’s okay.
Add in the cold heavy cream, one tablespoon at a time, mixing to incorporate. Add just enough cream until the dough comes together. Press into a disk, wrap in plastic, and chill in the refrigerator for 1 hour (or up to 2 days). Keeping the dough cold ensures a tender, flaky crust.
Prepare the filling: In a small bowl, mix the flour, almond flour, cornstarch, sugar, and cinnamon until combined. Set aside. This mixture will soak up any extra juice from the apples.
Halve, core, and thinly slice the apples.
Preheat the oven to 400°F/200°C.
Roll out the dough and assemble: Remove the dough from the fridge 10 minutes before rolling out to soften. Roll it into a rough 12-inch circle on a large piece of parchment paper.
Sprinkle the flour-almond mixture evenly in the center, leaving a 2-inch border all around. Arrange the apple slices on top. Fold the edges over the apples, pleating as needed to create a rustic, free-form shape. Transfer carefully to a baking sheet and chill in the refrigerator for 10–15 minutes, or until the pastry is firm.
Brush the edges with beaten egg and sprinkle with sugar.
Bake the galette for 40 minutes, or until the crust is golden and the apples are tender. Allow to cool slightly before serving.
Pingback: Classic Tarte Tatin - from a small kitchen