Apple galette

Apple galette

By
From
Spring
Serves
6-8
Photographer
Andy Sewell

I love this simple, classic, understated tart. The secret lies in the crisp, fine pastry. I like to eat it still slightly warm from the oven with a scoop of vanilla ice cream. Choose a firm, flavourful dessert apple, such as Braeburn or Cox’s.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
180g plain flour
1/4 teaspoon salt
170g chilled unsalted butter, cut into small cubes
80ml chilled water

For the almond layer

Quantity Ingredient
3 tablespoons ground almonds
3 tablespoons plain flour
60g caster sugar

For the apple topping

Quantity Ingredient
6-8 apples, (depending on size)
pinch salt
6 tablespoons caster sugar
100g shelled walnuts, roughly chopped
20g chilled butter, cut into small flakes

Method

  1. To make the pastry, put the flour, salt and butter in a food processor and process for 5 seconds. The butter should still be visible and in small pieces. Add the water and process for 5 seconds more – just enough time for the dough to start holding together. Little pieces of butter should still be visible throughout (this is important to achieve a delicate, flaky pastry). Remove from the machine and lightly gather into a dough with your hands. Form into a ball, flatten slightly and wrap in cling film. Rest in the fridge for 30 minutes.
  2. Preheat the oven to 200°C. Roll the dough out on a lightly floured cool surface to a large, thin round, about 30cm in diameter. Lift the dough onto a baking sheet.
  3. For the almond layer, toss together the ground almonds, flour and sugar and scatter over the pastry.
  4. Peel, quarter and core the apples, then slice into 3mm wedges. Place in a bowl and sprinkle with the salt and all but 1 tbsp of the sugar. Toss well to combine. Taste and add a little more salt if the apple seems too sweet.
  5. Arrange the apples evenly over the pastry, leaving a 5cm clear border. Fold the edges of the pastry up over the fruit, crimping and tucking them gently as you do so. Sprinkle the remaining sugar on top, scatter over the walnuts and dot with the butter.
  6. Bake in the oven for 40–45 minutes, or until the pastry is crisp and golden brown. For the best possible flavour and fragrance, eat within an hour.
Tags:
Skye Gyngell
seasonal
Spring
London
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