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  • Estimated Chilling Requirement
    200 hours below 45°F

  • Harvest Dates

    June 30 to July 25

    (approximate for Hickman, CA)


CinnAmon apple gallette

recipe from

All the taste of apple pie, but half the work.


For The Crust:

  • 1 1/4 cups all-purpose flour

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into cubes

  • 3–4 tablespoons ice water

For The Filling:

  • 4 medium apples

  • 3 tablespoons sugar

  • 2 teaspoons cinnamon

  • 4 tablespoons butter, cold and cut into small cubes

  • 1 egg, for eggwash

  • 1 pint vanilla ice cream, for serving


  1. In a food processor, mix together flour, sugar, and salt. Add in butter and pulse mixture until it resembles wet sand. 

  2. Pour in ice water, starting with 3 tablespoons, and pulse again. Pulse until the dough comes together, forming a ball along the side of the food processor. If dough doesn’t come together, add in additional tablespoon of ice water.

  3. Remove dough from food processor and place on a floured surface. Roll dough into a ball, then cover tightly with plastic wrap and place in fridge for at least 30 minutes, but up to 2 days. 

  4. Preheat oven to 375°F. Line a large baking tray with parchment paper. 

  5. Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your apples!

  6. Peel and core your apples. Cut them in half, then slice the halves into very thin slices (basically as thin as you can get them). Fan each half out by pressing it slightly, then picking up the fanned apples by placing a butter knife under them and lifting them up and onto the tart. Start from the outside and arrange however you’d like. I typically arrange 3 of the apples around the tart, then use the 4th apple to fill in any gaps.  

  7. In a small bowl, combine sugar and cinnamon. Sprinkle over the apples. Place the pats of butter over the apples (they will melt into the tart as it cooks!). Lift the dough over the apples, folding every 3-4 inches as you go around. 

  8. Mix egg with 1 tablespoon water and brush over crust. Bake for 30-40 minutes, until the apples are soft and the crust is golden brown. Serve with vanilla ice cream!


and it comes from a tree!

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