An easy alternative to apple pie and crumble, packed with autumn flavour!
Galettes are the easiest pies around. There’s no fiddly tin to line, no blind baking needed, and very minimal decoration. I’ve added brown sugar to the pastry, and used apples and cinnamon for the filling, so this is a real winter warmer of a dessert.
It’s amazing served warm with a scoop of vanilla ice cream on top. A drizzle of cream or a generous glug of custard are also great with this tasty apple galette!
Here’s how to make an autumnal apple galette
To make the pastry, use your finger tips to rub butter into plain flour and brown sugar. When it resembles fine breadcrumbs, add egg and milk and mix until a dough forms. Cover the dough and chill in the fridge for 30 minutes.
Roll out the pastry onto a sheet of baking paper (this makes it easier to transfer it to the baking tray later). Use a dinner plate to cut it into a neat circle.
Core the apples and thinly slice them. Mix them with lemon juice, cornflour, cinnamon, mixed spice and light brown sugar. Then arrange them over the pastry, leaving a 2-inch gap around the edge.
Fold the edges over, then glaze the pastry with beaten egg and sprinkle over some demerara sugar. Bake for 30-35 minutes until golden brown all over, then glaze the apples with warm golden syrup.
- Aim for a 5mm thickness when rolling out the pastry. Too thin and it could break, too thick and it won’t cook all the way through
- Handle the pastry as little as possible, don’t knead it at all. Over handling can make pastry tough and chewy
- Make sure your butter is cold from the fridge, and you can either grate it or cut it into cubes
- I used brown sugar as it has an amazing caramel flavour, however caster sugar will also work perfectly too.
Recipe for an apple galette
For the pastry:
- 200g plain flour
- 1 tablespoon light brown sugar
- 100g butter, cold
- 1 egg
- 1 tablespoon milk
For the filling:
- 2 medium sized apples
- ½ tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon mixed spice
- 1 tablespoon light brown sugar
- ½ tablespoon cornflour
- 1 teaspoon demerara sugar
- 1 tablespoon golden syrup
- To make the pastry, put the plain flour, light brown sugar and butter in a mixing bowl
- Use your fingertips to rub the butter into the flour and sugar until the mixture resembles breadcrumbs
- Crack the egg into a separate bowl, add the milk, and beat them together with a fork. Reserve 1 tablespoon of it to glaze the pastry later, then add the rest to the flour mixture
- Mix together until a dough forms. Cover the dough in cling film and chill for 30 minutes
- Roll the dough out onto a sheet of baking paper to the size of a dinner plate (about 12” x 12”)
- Place a dinner plate over the pastry and cut around it to create a large circle of pastry. Put the pastry back in the fridge to chill while you make the filling
- Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
- Core the apples, then thinly slice them and mix them together in a bowl with the lemon juice, cinnamon, mixed spice, cornflour and light brown sugar
- Arrange the apple slices neatly in the centre of the pastry, leave a 2” gap around the edges
- Fold the pastry over around the edges, then glaze the pastry with the reserved beaten egg and sprinkle over the demerara sugar
- Cut the baking paper around the galette to fit your baking tray, then easily slide the galette and baking paper onto the tray and bake for 30-35 minutes, until golden
- When you remove it from the oven, heat the golden syrup in the microwave for 10 seconds, then brush it all over the apples for a lovely shine
- Serve warm with ice cream, custard or cream!
Recipe by Kat from The Baking Explorer