← Nouns Cooking · Bakery

Ingredients

• 175 g plain flour, plus extra for dusting
• 1 tbsp Sugar
• ½ tsp Salt
• 115 g cold unsalted butter, cubed
• 4 tbsp ice-cold water (or buttermilk)
• 4 firm eating apples (about 600 g), peeled, cored and thinly sliced
• 50 g light brown sugar
• ½ tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp plain flour
• 20 g Butter, diced
• 1 Eggs, beaten
• 1 tbsp demerara sugar, to sprinkle
• 2 tbsp apricot jam, to glaze (optional)

Method

1. Mix the flour, sugar and salt, then rub or pulse in the butter until some pieces are still the size of peas. Sprinkle over the water and toss with a fork until it clumps, adding a drop more if needed. Press into a disc, wrap and chill for 30 min.
2. Heat the oven to 200°C (180°C fan, 400°F). Toss the apples with the brown sugar, cinnamon, lemon juice and flour.
3. Roll the pastry on a floured sheet of baking paper into a rough 30 cm circle and slide it, on the paper, onto a baking tray.
4. Arrange the apples in overlapping circles in the middle, leaving a 5 cm border. Fold the border up over the edge of the fruit, pleating it as you go, and dot the apples with the diced butter.
5. Brush the pastry with egg and sprinkle it with demerara. Bake for 40–45 min, until the crust is deep golden underneath and the apples are tender and caramelised at the edges.
6. Warm the jam with a splash of water and brush it over the apples for shine. Cool for 15 min and serve warm with cream or ice cream.

Tips

• Visible flecks of butter in the dough are what make it flaky, so do not overwork it.
• Any leaking juice will caramelise on the paper; slide a knife under the galette while it is warm so it does not stick.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Joy of Baking BBC Good Food