Hudson Valley Apple Galette Recipe: Upstate Bake

This rustic Hudson Valley Apple Galette Recipe pairs heirloom Northern Spy and Honeycrisp apples over a nutty toasted almond frangipane inside a flaky, crackly rye-flecked all-butter pastry crust, glazed with warm apricot-brandy preserves in just over an hour.

Regional Autumn Culinary Heritage

Every autumn, Manhattan pastry kitchens from West Village bistros to Brooklyn bakeries look north to the historic orchards of Ulster, Dutchess, and Columbia counties. As wooden crates of tart Northern Spy, Winesap, and Mutsu apples arrive at New York City’s Union Square Greenmarket, the free-form French galette becomes the quintessential New York autumn dinner-party finale.

What sets an unforgettable restaurant-caliber galette apart is a whisper of upstate stone-ground rye flour in the all-butter pate brisee and a thin cushion of toasted almond frangipane spread across the base. The frangipane absorbs the spiced apple juices as they bake, keeping the bottom crust shatteringly crisp while the pleated pastry rim blisters under coarse demerara sugar.

Official Sponsor Hurom America

Recipe Specifications & Timing

Ingredients

• 1 1/4 cups all-purpose flour plus 1/4 cup stone-ground dark rye flour
• 1 tablespoon granulated sugar and 1/2 teaspoon fine sea salt
• 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 4 to 5 tablespoons ice-cold water with 1 teaspoon apple cider vinegar
• 1/3 cup finely ground blanched almond flour
• 2 tablespoons powdered sugar and 1 tablespoon softened butter (for the frangipane layer)
• 3 medium Hudson Valley apples (Northern Spy, Honeycrisp, or Mutsu), cored and thinly sliced 1/8-inch thick
• 2 tablespoons dark brown sugar and 1/2 teaspoon ground Ceylon cinnamon
• 1 tablespoon fresh lemon juice
• 1 egg beaten with 1 teaspoon heavy cream (for egg wash)
• 2 tablespoons coarse demerara or turbinado sugar (for the crust rim)
• 2 tablespoons apricot preserves warmed with 1 teaspoon apple brandy or water (for glazing)

Instructions

1. Make the Flaky Rye-Butter Pastry: Pulse the all-purpose flour, rye flour, granulated sugar, and sea salt in a food processor. Add the cold cubed butter and pulse 8 to 10 times until walnut- and pea-sized pieces remain. Drizzle in the ice water and cider vinegar just until the dough holds together when pinched. Flatten into a disk, wrap, and chill for 45 minutes.
2. Roll the Galette Base and Spread Frangipane: Preheat oven to 400 degrees Fahrenheit. Roll the chilled dough on parchment paper into a 13-inch round. Stir together the almond flour, powdered sugar, and 1 tablespoon softened butter, and spread evenly over the center of the dough, leaving a 2-inch border.
3. Shingle the Hudson Valley Apples: Toss the thinly sliced apples gently with lemon juice, brown sugar, and cinnamon. Arrange the slices in concentric overlapping circles over the almond frangipane.
4. Pleat and Sugar the Pastry Rim: Fold the uncovered 2-inch dough border up and over the outer ring of apples, pleating the dough every 2 inches. Brush the pastry rim with the egg wash and sprinkle generously with coarse demerara sugar.
5. Bake Until Deeply Blistered and Golden: Slide the parchment paper onto a heavy baking sheet and bake at 400 degrees Fahrenheit for 40 to 42 minutes until the pastry is deep mahogany-gold and the apples are tender and caramelized at the edges.
6. Brush with Warm Apricot-Brandy Glaze: Immediately brush the hot apple slices with the warmed apricot preserves for a jewel-like sheen. Cool for 15 minutes on a wire rack before slicing into wedges and serving with creme fraiche.

Chef’s Technique & Pairing Notes

Nutrition Facts (Per Serving)