Wednesday, 9 November 2011

Apple Galette

200g all butter puff pastry
160g Granny Smith apples, peeled, cored, cut into slices 1/8"
2 tbsp sugar,
1 teaspoon finely grated lemon zest
2 tbsp apricot jam
Whole milk

Roll out pastry dough between 2 sheets of cling film to form a 1/8" thick round 14" in diameter.  Transfer the pastry to a baking sheet.

Preheat oven to 450°F.

Place apple slices, 1 tbsp sugar, and lemon zest in a bowl, stir to combine.

Spread the apricot jam over the pastry, leaving 1 1/2" plain border. Arrange apple slices in circles over the jam, overlapping slightly.

Fold plain edge border up over apples, pinching any cracks in the pastry. Brush with milk. Sprinkle pastry edges and apples with remaining tbsp sugar.

Bake the galette for 15 minutes. Reduce oven temperature to 375°F and continue baking until the pastry is golden, (about 20 minutes).

Remove from oven.  Let stand at least 10 minutes.

Cut into wedges and serve warm or at room temperature.

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