Galette Normandie

Galette Normandie

By
From
Baking
Serves
8
Photographer
Vanessa Levis

A galette is a flat cake traditionally made with flaky pastry or yeast dough. It is the symbolic cake eaten on Twelfth Night in France. A more elaborate version can consist of meringue, fruit and nuts.

Ingredients

Quantity Ingredient
300g plain flour
150g butter, softened
5 tablespoons icing sugar, sifted
2 egg yolks
1/4 teaspoon vanilla essence

Filling

Quantity Ingredient
30g butter
1kg cooking apples, peeled, cored and quartered
1/2 lemon, grated rind and juiced
110g caster sugar
glace icing and 1 tablespoon redcurrant jelly, (optional) to decorate

Method

  1. To the make pastry, sift the flour onto a work surface, make a well in the centre and add the butter, sugar, egg yolks and vanilla to the well. Work together into a smooth paste. Divide into three portions, wrap in plastic wrap and chill for 30 minutes.
  2. To make the filling, melt the butter in a heavy saucepan, add the apples, lemon rind and juice, cover and cook gently until soft and pulpy. Mix in the sugar. Purée in a food processor or blender or push through a sieve.
  3. Preheat the oven to 180°C. Line three baking trays with baking paper.
  4. Roll out the pastry into three equal-sizes rounds about 20 cm in diameter. Bake on the prepared trays for about 15 minutes or until a pale golden colour. Allow to cool.
  5. When the pastry is cold, sandwich together in layers with the apple mixture. Cover the top with a thin layer of glacé icing and marble with redcurrant jelly, if using.

Note

  • Normandy, in northern France, is noted for its fine apples, apple brandy (Calvados) and cream. Any recipe with ‘Normandy’ or ‘Normandie’ in its name is likely to feature one or more of these ingredients.
Tags:
baking
bakery
margaret
fulton
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