Here’s a quick but great looking dessert to make use of any apples going spare. This recipe also calls for shortcrust pastry / puff pastry - I usually buy mine but there’s a great recipe below for puff pastry for those who want to go the extra mile.

Pastry Recipes →

Ingredients

• 3 Apples
• Ground Cinnamon (1 teaspoon)
• Demerara Sugar / Brown Sugar (120g)
• Lemon (1)
• Puff or Shortcrust Pastry
• 1 Egg (beaten with a teaspoon of water)
• Apricot Jam (optional)

Method

1. Thaw your pastry and preheat your oven to 200°C
2. Wash, then slice an apple into half moon slices which are less than 5mm. Any thicker and the apples won’t cook.
3. As your sliced apples are waiting coat them in the juice of a lemon to prevent them from browning.
4. Add 3/4 - 1 teaspoon of cinnamon to your apple lemon mixture and ~120g of demerara sugar.
5. Mix your filling thoroughly, adding more lemon juice if necessary.
6. Arrange the sliced apples onto your pastry leaving an inch around the edges.
7. Fold the edges onto the apple filling and seal the corners with your beaten egg.
8. Sprinkle some demerara sugar on the edges.
9. Put the galette onto a piece of baking parchment on a tray and place in the over for 20-25 minutes.
10. Once out of the over brush some apricot jam over the warm filling and leave to cool.
11. Serve with ice cream, cream or just have it for breakfast the next day…

This galette uses puff pastry, the one featured above uses shortcrust.