- Makes about 1 cup
- ⅛ cup cornstarch
- ¼ cup sugar, divided use
- 2 large egg yolks (Save the egg whites for another use.)
- 1 cup whole milk
- ½ teaspoon vanilla extract
- Pinch salt
- 1 tablespoon unsalted butter, preferably organic, cut into pieces
- ½ teaspoon cardamom
- Makes ¼ cup
- ¼ cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon pure maple syrup
- ¼ teaspoon cinnamon
- Pinch salt
Easy Pastry Cream
In a bowl, whisk together cornstarch and ⅛ cup sugar. Whisk in egg yolks. In a saucepan, heat milk to a simmer and whisk in remaining ⅛ cup sugar. Slowly whisk milk into egg mixture. Return mixture to saucepan and place on medium heat. Stir until the mixture coats the back of a spoon, about 2–4 minutes. Remove from heat and whisk in vanilla, salt, butter and cardamom.
Toss all ingredients together and set aside.
1 Honeycrisp apple, preferably organic (Fuji, Gala or Granny Smith apples also work)
Preheat oven to 375°.
Core apple and cut into .-inch lengthwise slices.
Take 2 disks of rolled-out dough from the refrigerator. Spoon about ⅓ cup Easy Pastry Cream onto center of each. Spread pastry cream evenly over dough, leaving a ¾-inch border around outer edge.
Arrange sliced apples snugly over pastry cream. (You’ll use about half an apple for each galette). Sprinkle 2 tablespoons pecans over apple slices.
Fold edges of galette dough towards center, forming a crust.
Bake in preheated oven for about 30 minutes, or until crust is golden brown. To serve, cut galette in half.
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