Apple Pomegranate Galette
Recipe type: tart
Serves: (1) 10" round galette
Blitz Puff
  • 5 ounces all purpose flour
  • 5 ounces unsalted butter, very cold, cut into 1-in pieces
  • ½ tsp salt
  • 45 ml (45 g) water, ice cold
  • 2 medium apples (about 1 pound, I used Honeycrisp)
  • ¼ cup apricot preserves
  • 1 tablespoon sugar
  • few teaspoons milk for brushing crust
  • turbinado sugar for sprinkling
  • ½ cup pomegranate arils
For the blitz puff:
  1. Combine the flour and butter in the bowl of a stand mixer. Mix the ingredients together on low speed until the mixture is shaggy and resembles cornmeal, with visible pieces of butter still. Do not let the flour and butter turn into a solid ball of dough – if the components are completely mixed you will not have the layering of flour and fat needed to form the flaky layers!
  2. Add the salt to the mixture. Pour in the water and mix on low speed just until the dough starts to come together; again, don’t let the dough turn into one solid lump. There should still be little pieces of butter and the dough should be sticky.
  3. Turn the dough out onto a well-floured surface and form into a square. If the kitchen is warm and the dough is very soft and sticky, place it on a sheet pan and chill in the refrigerator for about 10 minutes until it firms up enough to work with.
  4. Using flour as necessary to keep the dough from sticking, roll out the dough about ½ inch thick and in the shape of a rectangle. The dimensions are not important – a roughly rectangle shape is fine, but try to keep the edges straight and square with each other so when you fold the dough over the edges will line up evenly.
  5. To do a single turn on the dough, imagine the long side of the rectangle divided into thirds. Fold one end third over onto the middle third, then fold the other end third over on top, making a trifold. Make sure the edges are lined up as evenly as possible.
  6. Roll the trifold out again to about ½" thickness and in the shape of a rectangle, switching the directions of the long and short sides – in other words, the folded sides of the trifold should become the long side and the open sides should become the short side.
  7. Do another turn (trifold) with this rectangle.
  8. Repeat this process one more time so you have done a total of three turns. If at any point the dough starts becoming very soft or rubbery, let it rest in the refrigerator for a little bit before working on it some more.
  9. Roll the dough out into a rectangle. This time, do a double turn – imagine the long side of the rectangle divided into fourths. Fold both end fourths over onto the center fourths, then fold the two sides together again so all four layers are stacked on top of each other. Wrap the dough up completely in plastic and refrigerate for at least 30 minutes.
To assemble the tart:
  1. Roll the dough out on a piece of parchment paper to a 13" diameter round. Transfer parchment to a baking sheet and place back in the refrigerator to chill while you cut up the apples.
  2. Wash, peel, core, and cut the apples into ⅛" thick slices. Place the slices in a bowl of water mixed with a few drops of lemon juice.
  3. Preheat the oven to 375 degrees.
  4. Take the dough out of the refrigerator. Brush with the apricot preserves, leaving about 1½" free around the border.
  5. Arrange the apple slices in overlapping circles, starting from the outside and working in. Sprinkle the apples with the sugar.
  6. Fold the border of the dough up and over the fruit, pleating the edges together.
  7. Brush the edges with a little milk and sprinkle with turbinado sugar.
  8. Bake galette for 40-45 minutes, until the crust is golden brown and crisp. (You want to bake the galette a little longer than you think so the bottom is fully cooked as well and doesn't get soggy.)
  9. Let cool on wire rack for 10 minutes before removing from parchment. Sprinkle with pomegranate arils. Serve immediately.
Recipe by Dessert First at