Facebook Logo
Cookuk  logo

Apple Galette Recipe

Apple Galette
Image copyright notice
Apple Galette

For this recipe we have used a rectangular pastry base for no other reason than it's boring to always use a circular base! This is really an open apple tart but galette sounds more impressive.

INGREDIENTS

350g / 12½oz Ready made puff pastry

3 medium sized Eating apples

100g / 3½oz Ground almonds

3 tablespoons Apple or Lemon juice

3 tablespoons Apricot jam

2 tablespoons Clear honey

15g / ½oz Chopped mixed nuts

PREPARATION TIME: 25 minutes
 
COOKING TIME: 25 minutes
 
DIFFICULTY: Medium
 
FREEZE: No
 
SERVINGS: Four to six
 
EQUIPMENT:

Non-stick baking paper

Baking tray x 2 (45cm x 20cm or larger)

Rolling pin.

PREPARATION

Peel the apples, cut them into quarters and remove the cores. You can peel them if you prefer but it's not necessary. Cut them into thin slices.

Cut out some non-stick baking paper to the size of the baking trays.

ADVICE FOR APPLE GALETTE

This is a delicious dish similar to an open apple tart but much lighter. The almond base compliments the apples so deliciously!

The full amount of the ready made pastry is probably too big for most ovens so we suggest that you cut it in half and make two galettes if you don't want to waste pastry.

Just remember to place the pastry on baking paper before adding the filling.

RECIPE INSTRUCTIONS

STEP 1

Use a rolling pin to roll out the puff pastry to approximately 40cm x 17cm / 16in x 7in). In our case, this size is too big to fit in the oven so we cut the pastry in half.

When rolling out the pastry make it slightly bigger than the required size and trim up with a knife. Absolute accuracy is not essential.

Puff Pastry rolled out
Image copyright notice
Puff Pastry rolled out

STEP 2

Turn on the oven now to Fan 180°C / 200°C / 400°F / Gas mark 6 to pre-heat it in time for cooking your Apple Galette.

Next, line the two baking trays with non-stick baking paper and transfer the two puff pastry bases onto the baking trays. We forgot to do this and it was very difficult to transfer the topped pastry at a later stage!

Place the ground almonds and apple juice in a bowl and mix them together with a fork.

Place half the almond and apple juice mixture onto each of the pastry bases and spread it out as evenly as possible with a fork. Spread the mixture so it doesn't go completely to the edge.

Galettes ready for baking
Image copyright notice
Galette nearly ready for baking

STEP 3

Arrange three rows of sliced apples over the almond and apple juice topping. Place in the pre-heated oven for about 20 minutes. The galette is cooked when the pastry is a lovely golden-brown colour.

Sliced apple topping on galette
Image copyright notice
Sliced apple topping on galette

STEP 4

Warm the apricot jam and then pass it through a sieve to remove any lumps. Brush it over the top of the cooked galette and then sprinkle with the chopped nuts.

Apple galette is delicious served either hot or cold and goes well with ice cream, custard or creme fraiche.

Apple galette
Image copyright notice
Apple Galette

NO RATINGS GIVEN YET - BE THE FIRST
ADD YOUR COMMENTS BELOW ABOUT THIS RECIPE. IT WILL BE ADDED ABOVE WITHIN 12 HOURS

Your Email address:

Your Name:

Click one Rating Below For This Recipe:
one star rating
two star rating
three star rating
four star rating
five star rating
Your Comments For This Recipe:

Privacy Policy

Cookie Policy

Contact Us

 

 

 

Copyright 2006 - 24 CookUK. All rights reserved.