Monday 12 May 2014

Apple Cinnamon Galette


APPLE CINNAMON GALETTE 

PREP TIME | 15 MINS | COOK TIME | 25-30 MINS 

INGREDIENTS

Pastry Dough

  • 170g/6oz plain flour
  • 85g/3oz margarine
  • 60g/2oz caster sugar 
  • cold water (to mix)

Filling

  • 1kg Bramley Apples
  • 140g Soft Brown Sugar 
  • 1tsp Ground Cinnamon
  • 3 tbsp Plain Flour 

METHOD

Preheat your oven to 180/35oF/Gas Mark 4.

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To make the filling, in a large bowl, stir together the apples (peeled and sliced), sugar, cinnamon and flour. Set aside.
~
In another large bowl place the flour and margarine and rub to combine with fingertips until it has the texture of fine breadcrumbs. Sprinkle in the sugar and mix. 
~
Gradually add the cold water until the mixture forms a dough.
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On a floured surface roll out the dough into a circular shape around 0.5cm thick.
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Place your rolled out dough on a floured baking tray.
Arrange the apple filling in the centre of the dough, mounding the fruit slightly and leaving a 1-inch border. 
~
Gently fold the edges of the dough over the apples, pleating loosely. 
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Brush the dough with the some milk. 
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Lightly sprinkle sugar over the apples.
Bake until the crust is golden and the apples are tender, about 25-30mins. We like our apples slightly chargrilled here at LJC, if you do too, leave your galette in the oven for an extra 5 mins.
~
Transfer the pan to a wire rack and let the galette cool completely, about 1 hour. 

Serve with some warm vanilla custard or ice-cream and enjoy!

LJC


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