A galette is a French tart, or simply a pie without a plate. It is easy to make and there is no fancy fluting or lattice top crust to worry about. You can mix and match apple varieties to suit your mood. Some will turn to sauce (McIntosh), some will keep their shape (Prairie Spy), others will be sweet (HoneyCrisp) and some will be tart (Haralson). The crust should be tender and flaky and just barely strong enough to hold up to the apples. It adds to the drama if some of the juices escape, which is why we bake on a sided baking sheet.
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