Jack Skellington Rustic Apple Galette

Ingredients:

Pie crust

  • 1 cup (125g) all-purpose flour (spooned & leveled), plus more for work surface

  • 1/2 cup (60g) whole wheat flour (spooned & leveled)

  • 2 tablespoons (25g) granulated sugar

  • 1/4 teaspoon salt

  • 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed

  • 1/4 cup (60ml) ice-cold water, plus more as needed

  • 1 large egg beaten with 1 tablespoon (15ml) milk, for the egg wash

  • 1/4 cup coarse brown sugar, for finishing

Filling

  • 8 small and medium green apples, peeled, cored, and sliced in half **I recommend Granny Smith

  • 1/2 cup (100g) packed light or dark brown sugar

  • 3 tablespoons (24g) all-purpose flour

  • 1 1/2 tablespoons fresh lemon juice

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 cup Cinnamon Apple preserves (in the jam aisle)

  • Salted caramel sauce

    Instructions:

  • Prepare the crust: In a large bowl, whisk together the all-purpose flour, wheat flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

  • Shape the apples: Peel, core, and halve the green apples. Using a small teaspoon, carefully scoop out two eye sockets on each apple half. With a paring knife, carve simple slits for nostrils and a stitched mouth to resemble Jack Skellington’s face.

  • Make the filling: In a medium bowl, toss the carved apple halves with the brown sugar, flour, lemon juice, cinnamon, and nutmeg until evenly coated.

  • Assemble the galette: Preheat oven to 400°F (200°C). Roll out the chilled dough into a rough 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Arrange approximately 12 of the Jack Skellington apple halves face-up in the center, leaving about 2 inches around the edge. Add remaining two spiced apple halves to a parchment lined baking sheet to bake separately. These will be added back to the tart once it’s baked because the apples shrink once baked and you want to fill the gaps. **Depending on your apple sizes this could be more or less.

  • Fold the edges of the dough over the filling to create a rustic border. Brush the crust with the egg wash and sprinkle with coarse brown sugar.

  • Bake for 35–40 minutes, or until the crust is golden and the apples are tender. Place two additional apple halves on the galette so all the apples are snug and brush with the apple cinnamon preserves until everything is glistening and any gaps have been filled.

  • Allow to cool slightly. Drizzle with salted caramel, and serve warm with ice cream.