A Simple Apple Galette
Not only is this my favourite rendition of apple in tart form, but what makes it even more perfect is that the entire apple gets used.
- 1 quantity Flaky dough
- 1 kg apples of your choice
- ½ tablespoon plain (all-purpose) flour
- 20 g butter
- 1 tablespoon lemon juice
- 15 g caster (superfine) sugar, plus 1 tablespoon extra
- 1 tablespoon calvados (optional)
- 1 egg, beaten with a splash of cream,
- full-cream (whole) milk or water
- ice cream, Crème fraîch or lightly whipped cream, to serve
- Apple peel glaze: 50 g caster (superfine) sugar
- Follow a recipe to make the dough, then roll it out into a circular shape about 2 mm (⅛ in) thick and place it on a piece of baking paper. Refrigerate.Preheat the oven to 200°C (400°F) and place a baking stone on the middle shelf.
- Next, prepare your apples by peeling, quartering and coring them.Place the peels and cores in a small saucepan with the sugar for the apple glaze. Add 300 ml (10 fl oz) water, cover with a lid and simmer over a medium heat for 15 minutes. Take your apple quarters and cut each quarter into 6–8 thin slices. Keep the slices together so you can arrange them nicely on the dough.
- Sprinkle the prepared dough with the flour then spread it out evenly over the base using your hand. Arrange the apple slices on top in whatever pattern looks nicest to you. Concentric circles always look good, starting from the outside in, making sure you tightly fill the space with fruit. (It will shrink and move as it cooks, so make sure you use plenty.) Leave a 2 cm (¾ in) edge.
- Melt the butter and mix in the lemon juice, sugar and calvados, if using. Spoon this mixture over the top of the apples only. Fold the edge of the dough up around the fruit. Brush the egg mixture over the folded edge of dough and sprinkle with the extra sugar. Try to land as much sugar as possible directly on the crust and as little as possible on the baking paper. By this point, your apple peel glaze should be ready. Strain it into a clean saucepan and put it back on the stove to simmer and reduce until thickened and ‘glazy’. You only need about a tablespoon or so.
- Transfer the galette to the oven, sliding it onto the baking stone using the baking paper. Immediately reduce the oven temperature to 180°C (350°F) and bake for 30 minutes. After 30 minutes, increase the temperature to 200°C (400°F) and continue baking for 20–30 minutes until the crust is beautifully golden and the apples are browned on the edges. At this stage, flip a baking tray upside down and carefully pull the galette onto the baking tray using the baking paper. Transfer to a wire rack to cool and, finally, pull the baking paper out from underneath. If you leave the paper underneath, the base of the galette will steam and go soft.
- When cooled but still slightly warm, brush your apple glaze on top of the apples. Enjoy with ice cream, crème fraîche, lightly whipped cream or just on its own.
Extracted from Always Add Lemon by Danielle Alvarez (Hardie Grant, £26) Photography © Benito Martin and Jess Johnson
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