Apple Galette with Rum Mascarpone Whipped Cream

This recipe is adapted from Food and Wine’s Country Apple Galette. While their recipe is easy to follow and the crust is light and flaky, a galette is such a simple dish that we wanted a bit more flavor throughout. With a few minor adjustments, we obtained an delicious and super portable dessert perfect for Fall and Winter celebrations.

Also, I have included the flour by weight and volume in the recipe below. The weight measurement is much more reliable (particularly if you have an aversion to sifting flour and the proper use of measuring cups). If you don’t already own a kitchen scale, we suggest picking one up. It’s the gift that keeps on giving (by way of delicious baked goods).

Yield: 1 galette (about 4-6 servings)

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Ingredients

For the dough:

• 6.75 oz. all purpose flour (or about 1 1/2 cups flour)

• 1.5 teaspoons white sugar

• 1/2 teaspoon kosher salt

• 1/8 teaspoon freshly grated nutmeg

• 1/8 teaspoon allspice

• 1 stick, plus 2 tablespoons unsalted butter (10 tablespoons), very cold and cut into small pieces (less than 1/2” in size)

• 1/3 cup ice water*

• Food processor

• Plastic wrap

• Rolling pin

• Parchment paper

• Cooking spray

• Baking sheet

For the filling:

• 3 crisp apples (such as EverCrisp, Honey Crisp, or Granny Smith)

• 2 tablespoons maple sugar**

• 1/2 teaspoon cinnamon

• 1/8 teaspoon allspice

• 1/8 teaspoon freshly grated nutmeg

• Honey, for drizzling

For the rum mascarpone whipped cream:

• 3/4 cup heavy whipping cream

• 1/4 cup mascarpone cheese

• 1 tablespoon dark rum (such as Plantation Original Dark Rum; NOT spiced rum)

• 1 1/2 tablespoon maple sugar**

Instructions

Preheat the oven to 400°F.

Combine the flour, sugar, nutmeg, salt, and allspice in a food processor. Pulse a few times to mix. Sprinkle the pieces of butter around the food processor and pulse about 10 times to break the butter into very small pieces among the flour mixture. Pour the ice water over the top of the mixture and process for about 10-15 seconds, until the dough comes together starts to come together. The dough may still look a little sticky and you’ll be able to see pieces of butter throughout (this is a good thing). Remove the dough from the food processor and onto a piece of plastic wrap. Press and flatten the dough into a disc and wrap in the plastic wrap. Place it in the fridge to stay chilled while you prepare the filling.

For the filling, peel and core the the apples. Thinly slice the apple into about 1/8” thick slices (these can be as pretty or as “rustic” as you’d like). Add the apples, sugar, cinnamon, and allspice to a medium bowl. Toss to coat the apple pieces. Line a baking sheet with parchment paper and lightly spritz with cooking spray.

Remove the dough from the fridge. Place another sheet of plastic wrap over the top of the disc of dough and roll out into a large circle, about 1/8” thick. Adjust the plastic wrap as needed when rolling out the dough. Remove the top piece of plastic wrap and using the plastic wrap on the bottom, carry the dough to your baking sheet. Invert the dough onto the parchment paper (such that the bottom sheet of plastic wrap is now on top). Peel the plastic wrap off the dough. Arrange the apple mixture onto the dough, leaving a space of about 1 1/2 inches open around the perimeter. Drizzle honey over the top of the apples. Carefully fold the edge up and over the outermost apples, crimping if you’d like.

Bake the galette for 45 minutes to 1 hour. The dough should be a light golden brown and the apples fully cooked.

Whole Apple Galette. Fresh from the oven.

Slide the galette and parchment paper onto a cooling rack and make the whipped cream while it rests. Combine the heavy cream, mascarpone, rum, and maple sugar in a large bowl. Preferably with an electric mixer, beat the mixture until you reach the consistency you like (should be close to soft peaks). Taste and adjust with a little more sugar if you’d like (we prefer a whipped cream with a little less sweetness).

Serve the galette warm or at room temperature, topped with a dollop of whipped cream.

Notes

* Measure 1/3 cup of cold water in a measuring cup. A few minutes before you’re ready to use the water for the dough, add several ice cubes to the measuring cup. Swirl them around to chill the water down quickly. Lift the ice cubes out and recheck the volume of water. Adjust if needed to get back to 1/3 cup water.

**We love the flavor of maple sugar here, but you can also use regular white sugar too.

Apple Galette, topped with rum mascarpone whipped cream.