Name: One-Hour Apple Galette
Total time: 1 h 30 min
Ingredients: ½ (9½ by 9-inch) sheet puff pastry; 1 large Granny Smith apples (8 ounces/227 grams), peeled, cored, halved, and sliced ⅛ inch thick; ½ tablespoon unsalted butter , cut into ¼-inch pieces; 2 teaspoons sugar; 1 tablespoon apple jelly; 1 teaspoon water

Why This Recipe Works

Fortunately, galettes come in many forms, and even the French find it perfectly acceptable to use good-quality store-bought puff. After letting the dough thaw, top it with a simple layer of apples and a sprinkling of sugar and bake the galette until golden brown and caramelized. Brushing the hot-out-of-the-oven tart with apple jelly brings an attractive sheen and a fruity tartness that really enhances the flavors.

Before You Begin

Granny Smith apples will give you the best texture. Be sure to let the pastry thaw completely before using; otherwise, it may crack and break. To thaw frozen puff pastry, let it sit either on the counter for 30 minutes to 1 hour or in the refrigerator for 24 hours.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Transfer puff pastry to prepared sheet and fold edges over by ¼ inch; crimp to create ¼-inch-thick border.

Starting in 1 corner of pastry, shingle apple slices into crust in tidy diagonal rows, overlapping them by about half, until surface is completely covered. Dot apple with butter and sprinkle evenly with sugar. Bake until bottom of galette is deep golden brown and apple has caramelized, 40 to 45 minutes, rotating sheet halfway through baking.

Combine apple jelly and water in bowl and microwave until mixture begins to bubble, about 30 seconds. Brush glaze over apples and let galette cool slightly on sheet. Serve warm or at room temperature.