It’s dinner party time and you want to impress your friends…but you also want to be lazy. Thankfully there are some recipes that satisfy both the devil and angel on your shoulders—they’re easy but look like you slaved away for hours in the kitchen. Check out 21 recipes that Bon Appétit staffers fool guests with every time. Don’t worry, your secret’s safe with us.
¼
cup (½ stick) salted butter
½
vanilla bean, split lengthwise
Basic Tart Dough (click for recipe)
All-purpose flour (for dusting)
1
pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ⅛” thick
3
tablespoons dark muscovado or dark brown sugar
1
large egg
1
tablespoon granulated sugar
2
cups heavy cream
2
tablespoons pure maple syrup
Preparation
- Step 1Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.Step 2Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top,
- overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.Step 3Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.Step 4Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.Step 5DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.