Apple galette

Apple galette

By
From
My Favourite Ingredients
Serves
8
Photographer
Jason Lowe

This is a lovely fine apple tart. The pastry is flaky and crunchy and the topping of finely sliced apples is beautifully caramelised. I like to glaze the tart with a special grape jelly that we make in the early autumn from uva di fragola (strawberry-scented grapes). It gives the tart the most beautiful purple hue and scented flavour, but you can use apple jelly instead, or simply leave the tart unglazed. This quantity of pastry will make two tarts – it freezes well so I always make enough for another one.

Pastry

Ingredients

Quantity Ingredient
500g unbleached plain flour, plus extra to dust
1/2 teaspoon sea salt
1 teaspoon caster sugar
375g unsalted butter, cut into 1cm dice
120ml iced water

Apple filling

Quantity Ingredient
1kg cox’s or other crisp dessert apples
2 tablespoons unsalted butter, melted
180g caster sugar
apple or grape jelly, warmed, to glaze (optional)

Method

  1. To make the pastry, combine the flour, salt and sugar in a large mixing bowl. Add 8 pieces of diced butter and lightly rub into the flour mixture with your fingertips until the mixture resembles course sand. Now add the remaining butter dice and work together again lightly with your fingers just until the butter pieces are the size of Smarties. Retaining these large bits of butter makes this pastry really tender.
  2. Now add the iced water in several stages, tossing the mixture together with your fingers until it just comes together. Don’t pinch or squeeze the dough or you will overwork it. The amalgamated dough will have some wetter patches and some dryer ones, which is fine. Cut the dough in half and shape each piece firmly into a ball. Wrap each ball tightly in greaseproof paper and flatten with the palm of your hand to a disc, about 2cm thick. Refrigerate for 1 hour. Freeze one portion of dough to use for another tart.
  3. Preheat the oven to 200°C. Unwrap the chilled dough and gently roll out on a lightly floured surface to a 23cm round, 5mm thick. Transfer to a baking tray. Quarter and core the apples, leaving the skin on, then slice thinly – the slices should only be 5mm thick.
  4. Starting about 2.5cm in from the edge of the pastry round, arrange the apples, slightly overlapping, in concentric circles until you reach the centre. Now pinch and twist the edge of the dough, rotating the tart as you do so, to create a border that resembles twisted rope around the apples. Brush the melted butter gently over the apple slices and pastry. Take 2 tbsp of the sugar and sprinkle over the pastry border. Scatter the rest of the sugar over the apples.
  5. Bake in the centre of the oven for about 40 minutes until the apples are soft and the crust is golden brown, rotating the tart 180° after about 15 minutes to ensure it colours evenly. Remove from the oven and allow to rest for 15 minutes, then brush with the warm jelly to glaze if using.
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