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. Cores and skins are cooked into a syrup that glazes the finished tart and gives you the most beautiful sheen, which also tastes like apple. If you use a different fruit for this recipe, simply glaze with melted fruit jam for the same effect.
Ingredients 9
1 quantity flaky dough, see my flaky dough recipe
1 kg apples, of your choice
1⁄2 tbsp plain flour (all-purpose flour)
20 g butter
1 tbsp lemon juice
15 g caster sugar (superfine sugar), plus 1 tablespoon extra
1 tbsp calvados, optional
1 egg, beaten with a splash of cream, full-cream (whole) milk or water
ice cream, to serve
Apple Peel Glaze
50 g caster sugar (superfine sugar)
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Method 11
Follow the 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 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 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 and mix in the , and , if using. Spoon this mixture over the top of the only. Fold the edge of the up around the fruit.
Brush the over the folded edge of dough and sprinkle with the extra . 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 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 . Enjoy with ice cream, crème fraîche, lightly whipped cream or just on its own.
Danielle Alvarez's tips
Try and find unwaxed, new-season apples for this recipe. My absolute favourite variety is one called crimson snow, and not just because of its romantic name. It’s fragrant, sweet and sour, and its skins are the most beautiful colour I have ever seen in an apple: an almost purple-pink crimson, as the name suggests. Use your favourite variety, or the best, freshest apple you can find here.
You can also swap out the apples for plums, peaches, apricots, nectarines, figs or whatever sliceable fruit you like. Replace the calvados with a liqueur flavoured with whatever fruit you’re using, such as kirsch for cherries.
