This gorgeous free-form tart is packed with sweet cinnamon-spiked apples wrapped in a buttery, flaky crust. For double the apple flavor, it gets bathed in a reduction of the apples’ juices spiked with apple brandy.
What to buy: Sanding sugar is sometimes labeled pearl sugar and can be found in gourmet grocery and cooking stores. If you can’t find it, just sub in some granulated sugar.
Game plan: The dough can be made up to a day in advance; let it sit on the counter a few minutes before rolling out.
This galette is best served warm. To reheat, place in a 350°F oven for 15 minutes; slice and serve.
For tips on the assembly of the galette, check out this video.
For the filling:
Beverage pairing: Badia di Morrona Vin Santo, Italy. Made from partially dried grapes, Vin Santo typically has wonderful toasted nut, apricot, and pear flavors with a little vanilla spice. These will complement the apples and cinnamon without stepping on them, while good acidity will lift the dessert.