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Apple Galette With Quince Paste

Apple Galette With Quince Paste
This Recipe Is:

WebMD Recipe from

After the rectangular galette emerges from the oven with its filling of sliced apples, walnuts, sugar, cinnamon and allspice, it cools just until you won’t burn your fingertips. Then, you carefully slip tiny pieces of sweet, deep, rose-colored quince paste between the apple slices. The quince paste not only adds color, but a brighter, more complex flavor to this wonderful, rustic dessert. 

  • 1 cup
    all-purpose flour
  • 2 tablespoons
    yellow cornmeal
  • 1 teaspoon
    granulated sugar
  • 1/4 teaspoon
  • 3/4 stick
    cold unsalted butter, plus 1 tablespoon, cut into 1/4-inch slices
  • 1/4 cup
    ice water
  • 1 pound
    Golden Delicious apples (about 3 small apples), peeled, halved, cored, and cut crosswise into 1/8-inch-thick slices to yield 4 cups
  • 1/3 cup
    walnuts, toasted and coarsely chopped
  • 3 tablespoons
    granulated sugar
  • 2 tablespoons
    unsalted butter, melted and cooled
  • 1/2 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground allspice
  • 1 tablespoon
    granulated sugar
  • 2 ounces
    quince paste

To make pastry: 

  1. In a large bowl, stir together flour, cornmeal, sugar and salt. Scatter butter pieces over flour mixture. With a pastry blender, cut in the butter until the mixture has many pieces of butter ranging in size from cornmeal to rolled oats to small peas. Sprinkle the ice water, 1 tablespoon at a time, evenly over the flour mixture, using a fork to toss and distribute the moisture until the mixture is moist enough to stick together. Add additional cold water, 1 teaspoon at a time, if needed. With your hands, gather the moistened particles together, using the side of the bowl to shape them into a ball. Flatten the dough into a rough square shape, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 1 day before rolling.
  2. Before baking: Center a rack in the oven and preheat oven to 400°F. Line a rimless baking sheet with parchment paper.

To assemble: 

  1. If the dough is cold and firm from the refrigerator, let it stand at room temperature just until it is malleable enough to roll yet still cool to the touch, (15 to 30 minutes). On a lightly floured work surface, roll out pastry into a 13-by-12-inch rectangle, (about 1/8-inch thick). Loosely roll up the pastry around the rolling pin, and then unroll it, top side down, onto the prepared baking sheet.
  2. In a large bowl, toss apple slices with nuts, sugar, butter, cinnamon, and allspice. Arrange apple mixture evenly on pastry, leaving an uncovered border, (about 1 1/2 to 2 inches wide on all sides). Fold border over filling, leaving a 1/4-inch gap just inside the flap that is free of filling. (As the galette bakes, the fruit juices will bubble and push against the pastry flap. The gap allows for expansion and eases the pressure on the pastry, preventing the juices from leaking out during baking.)
  3. Pleat border evenly to form a kind of ruffle around the fruit filling, similar to a drawstring purse that is open in the center. Lightly brush the pleated border with water. Sprinkle the pastry border with 1 tablespoon sugar.
  4. Bake galette until pastry is golden brown and crisp and the apples are tender yet still moist, (40 to 50 minutes). Transfer to a wire rack and let cool on the pan for 10 minutes. Slip a wide offset spatula, a giant dough scraper, or a small rimless baking sheet under the galette and transfer it (without the parchment paper) to the rack to continue to cool, (30 to 45 minutes).
  5. Cut quince paste into about twenty 1-by-1/2-by-3/8-inch slices. Slip them randomly under several of the apple slices so they peek out and highlight the dessert. Transfer the galette to a serving plate or cutting board and serve warm or at room temperature. For the best taste and texture, serve the galette the same day it is baked.
  6. If the galette is made early in the day, do not add quince paste. Just before serving, reheat galette in a preheated 325°F oven just until warm, (10 to 15 minutes). Then slip the quince slices randomly under the apple slices and serve.

If you can't find quince paste near jarred jam and marmalade products, look for it in the cheese section of your grocery store.

Nutritional Information

Makes: About 12 servings
Serving Size: 1 slice
  • Calories286
  • Carbohydrates33.4 g
    • Dietary fiber2.3 g
  • Cholesterol34 mg
  • Fat16.3 g
    • Saturated fat8.4 g
  • Sodium168 mg
  • Protein3.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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