Apple Rum Raisin Galette

A Galette is French for 'flat round cake.' It's one of my favorite desserts to make,

especially when I have an abundant of apples growing from our apple tree.

By Rose Huxford

I've been making Galette's for years because it's easy, fuss free, not too sweet and my family loves it!

Galette's can be sweet or savory, though I mostly make them sweet due to my love for fruit. I have made this mouth watering Apple Rum Raisin Galette recipe many times and it never gets dull, and my kids devour it within a day, as do I :). This recipe is not too sweet, I like to have the fruit be the star of the show, but you're welcome to add more sugar to this recipe.

Apple Rum Raisin Galette

Yields: 1-2 Galette's

Pre-heat oven: 400 F

Ingredients

• Flaky crust dough (my recipe), or store bought pie dough

• 1 cup raisins

• 1/2 cup rum

• Thinly slice and core 4-5 apples, leave skin on

• 1 tbsp lemon juice

• 1 tsp pure vanilla extract

• 1/2 tsp almond extract

• 1 tsp salt

• 2 tsp ground cinnamon

• 2 tbsp sugar

• 1 tbsp corn starch

• 1-2 pie pans, lightly greased

Directions

1. Pre-heat oven to 400 degrees Fahrenheit.

2. Lightly grease the center of one or two pie pans, set aside.

3. In a small bowl, add raisins and rum. Let it sit for about 10 minutes to plum up the raisins.

4. Thinly slice apples and place in a large bowl. Add lemon juice, vanilla extract, almond extract, salt, sugar, cinnamon and corn starch. Let it sit for about 15 minutes so the juices from the apples and ingredients blend together. Stir to combine.

5. Let your dough come to room temperature, it will be easier to work with.

6. Add the raisins and rum to the apple mixture. Stir.

7. On a lightly floured surface, roll out the dough using a rolling pin. The dough should be about 9" in diameter. *Don't worry if it's not a perfect circle, remember it's a rustic tart, so it should look "rustic."

8. Place the dough flat inside the pie pan(s). Next, add the apple mixture, leaving about 1" space from the edges. Overlap the edges over the apples.

9. Optional: you can brush with egg wash or just sprinkle the edges with a bit more sugar.

10. Bake in the oven for about 35 minutes, or until the fruit is bubbly and the edges are a dark golden brown.

11. Allow to cool for about 5-10 minutes. Enjoy as is, or with whip cream or vanilla bean ice cream!

By Rose Huxford

By Rose Huxford

By Rose Huxford