Apple Galette

This recipe was provided by James Street South, Belfast.

Difficulty medium
Preparation Time 30 mins
Cooking Time 45 mins
Servings 8
  • 125g plain flour
  • Pinch salt
  • Pinch sugar
  • 85g butter
  • 4 tablespoon
  • Cold water
  • 4-5 apples
  • 25g butter
  • 100g caster sugar
  • Peel & core 4 apples
  • 500ml apple juice
  • 100g caster sugar
  • 1 tblsp calvados

Main Instructions
  1. For the pastry combine the flour, salt and sugar in a bowl. Keep the butter cold and cut into 1cm, dice and fold in (you can use a mixer). Add in the water and bring all together but do not over mix. Wrap in a ball in cling film and flatten and place in fridge for 60 minutes. Once refrigerated take out unwrap and let it soften at room temperature.
  2. Peel and core the apples, leaving the core and peel to side for the sauce.
  3. Quarter and slice the apples thinly as possible and as uniformly as you can get them. Roll out the pastry into large circle about 30cm. Place pastry onto grease proof paper and onto baking tray. Arrange the sliced apples onto pastry making sure they overlap, pinch the sides of the pastry casing so they do not fall out. Place in fridge for 15-20 minutes.
  4. Put oven on at 200 degrees C, remove from fridge. Melt the galette butter in a pan and brush over the apples and pastry. Dust with the caster sugar and place in oven for 45 minutes.
  5. As this bakes make the sauce by placing the core and peel into saucepan, add in apple juice and place over medium heat for 20 minutes stirring. Strain and place sauce back onto the heat and reduce by half for about 10 minutes. Add the calvados.
  6. Remove the galette once golden and place on rack to cool. When ready to serve pour over sauce.
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